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.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.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/handle/70130/7409 | |
| 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 | Kithul Treacle | |
| dc.subject | Mycelial Growth | en_US |
| 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 |