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. 2017 Aug 18;26(5):1349–1355. doi: 10.1007/s10068-017-0187-y

Fig. 2.

Fig. 2

Acidity (A) and reducing sugar content (B) during fermentation cultivation using rice nuruk and Monascus koji. The reducing sugar content (%, w/v) was expressed as glucose equivalents. (filled circle): 20% rice nuruk; (circle): 20% Monascus koji; (filled triangle): 30% Monascus koji