Evaluation of Kithul Treacle as a Potential Substrate to Grow Monascus purpureus in Preparation of Monascus-fermented Black Tea

dc.contributor.author	Hasara, U.P.S.
dc.contributor.author	Subasinghe, P.
dc.contributor.author	Abewickrama, G.
dc.contributor.author	Hettiarachchi, C.
dc.contributor.author	Kaumal, M.N.
dc.date.accessioned	2024-11-26T07:40:17Z
dc.date.available	2024-11-26T07:40:17Z
dc.date.issued	2024
dc.identifier.citation	Hasara, U. P. S., Subasinghe, P., Abewickrama, G., Hettiarachchi, C., and Kaumal, M. N. (2024). Evaluation of Kithul Treacle as a Potential Substrate to Grow Monascus purpureus in Preparation of Monascus-fermented Black Tea. Proceedings: University of Colombo Annual Research Symposium 2024, p.283.	en_US
dc.identifier.uri	http://archive.cmb.ac.lk:8080/xmlui/handle/70130/7409
dc.description.abstract	Monascus purpureus is a valuable fungal strain that produces different bioactive pigments, and it is being used to produce a variety of food products. The secondary metabolites synthesized by purpureus are used as colorants for culinary purposes, food supplements, preservatives, and traditional medicine. ...	en_US
dc.language.iso	en	en_US
dc.publisher	University of Colombo	en_US
dc.subject	Monascus purpureus	en_US
dc.subject	Monacolin K	en_US
dc.subject	Black Tea Leaves	en_US
dc.subject	Mycelial Growth	en_US
dc.subject	Kithul Treacle
dc.title	Evaluation of Kithul Treacle as a Potential Substrate to Grow Monascus purpureus in Preparation of Monascus-fermented Black Tea	en_US
dc.type	Article	en_US