摘要：In traditional “ang-khak” added to many foods to give color, improve flavor and to preserve them, is component, rice fermented with molds of the genus Monascus in many Asia countries. Extracts of cultures of the mold Monascus purpureus can replace nitrite. Also, in the manufacture of meat products or can make a contribution towards reducing technologically necessary levels of nitrite. Also, that metabolic products of these molds have a positive effect on the cholesterol metabolism.
