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Red Yeast Rice Mold
1 species
Monascus is a genus of filamentous fungi famous for its use in traditional Asian food fermentation, particularly in the production of 'red yeast rice' (Ang-kak). The genus is economically significant due to its production of secondary metabolites, including red pigments (azaphilones) and monacolins (such as monacolin K, identical to lovastatin). While historically placed in its own family (Monascaceae), recent multi-gene phylogenetic studies (Houbraken et al., 2020) have firmly placed it within Aspergillaceae.
Produces cleistothecia (sexual fruit bodies) that are colourless to light brown, darkening in some species, with a thin plectenchymatous wall; ascospores are smooth-walled. The asexual state is basipetospora-type: aleurioconidia are produced basipetally from conidiogenous cells that progressively shorten (historically classified in the genus Basipetospora). Colonies often show red, orange or yellow azaphilone pigments.
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Mycology is an evolving science: names, classifications and safety information change as research advances. Entries are compiled from cited sources and reviewed, but may be incomplete or out of date — check the sources, and never rely on this library alone to identify or eat a mushroom.
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