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these changes are extensively reviewed in (Beloribi-Djefaflia et al., 2016)

In practical use, due to its strong hygroscopicity and tendency to clump at room temperature, it is often prepared into non-hygroscopic salts utilizing this principle

Red fermented rice yeast ( Monascus purpureus ) The active ingredient in red yeast is monacolin K , which comes from the fermentation of rice with a mixture of fungi of the Monascus genus, mainly Monascus purpureus , which gives it its characteristic red colour

It features a smooth, delightful flavor

doi: 10.1152/ajpregu.00321.2018