The production of citrinin by various
Monascus species was determinated using various culture mediums and conditions. The maximal production was obtained in fermentor using
M. ruber with concentrations of 380 mg/l. Since citrinin is a toxic product, it is essential that the production of red pigments as food additives from
Monascus sp. avoid the occurrence of citrinin; so, we argue that some nitrogen sources are unfavorable to the production of citrinin.