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Starters and koji from Fujian
Hongqu is steamed rice grown through with Monascus mould until every grain is red. The mould is seeded from a mother culture, grown warm for about a week while the rice is kept damp, then the grains are dried. It colours and seasons food and is the starter for red rice wine; some Monascus strains also make the kidney toxin citrinin.
| Rice, soaked and steamed | Many rices work; one study fermented indica, japonica, glutinous, brown and black rice[chen2026][hqwine2023] |
| Monascus seed culture (qumu) | Gutian qu is seeded with qumu rich in Monascus; Wuyi qu with qumu plus quqing, rich in Monascus and Aspergillus[hqwine2023] |
| Water or dilute acetic acid | Sprinkled on to keep the rice damp; one lab method used 0.2 % acetic acid from day 3[chen2026] |
| Starter | back-slop or defined-culture: a Monascus mother culture (qumu), with Aspergillus seed (quqing) for Wuyi qu |
Total time across the recorded steps: 7 days
What changes: Soaked rice is steamed and cooled
Output: steamed rice, cooled.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Hongqu is steamed rice grown through with Monascus mould until every grain is red. The mould is seeded from a mother culture, grown warm for about a week while the rice is kept damp, then the grains are dried. It colours and seasons food and is the starter for red rice wine; some Monascus strains also make the kidney toxin citrinin. Made in 4 steps over 7 days. The longest step, grow the mould warm and damp, mixing and sprinkling, takes 7 days (Chen X 2026) and runs at 30 °C (Chen X 2026). Monascus purpureus and Aspergillus niger do most of the fermenting.
| Main step | 7 daysReported[chen2026] | Grow the mould warm and damp, mixing and sprinkling |
|---|---|---|
| Temperature | 30 °CReported[chen2026] | Grow the mould warm and damp, mixing and sprinkling |
Hongqu is grown with Monascus (Wuyi qu with Aspergillus niger as well), not Aspergillus oryzae or Rhizopus alone, so it turns red and makes pigments and monacolins. One lab method grows it for 7 d at 30 °C.
Some Monascus strains make citrinin, a kidney toxin. EFSA set a tolerable daily intake of 0.2 µg/kg body weight. The EU limit in red yeast rice food supplements was 2 mg/kg under Regulation (EU) No 212/2014 and is 100 µg/kg under Regulation (EU) 2023/915; China's QB/T 2847-2023 sets 50 µg/kg. Strain choice and process conditions decide how much forms; in one study a cooler second phase gave no detectable citrinin. Red yeast rice also contains monacolin K, the same compound as the drug lovastatin, and EFSA could not name a safe daily intake of monacolins in supplements. Case reports it reviewed tie as little as 3 mg a day to muscle breakdown and hepatitis needing hospital care, and it says safety in pregnancy and breastfeeding cannot be judged for lack of data.
Hazards the sources name: Citrinin, a kidney toxin some Monascus strains can make.
Every number is labelled with how it is known. How this atlas is made
Chen et al. 2026 note that the Ming Dynasty's Compendium of Materia Medica (Bencao Gangmu) recorded the therapeutic benefits of red yeast rice. Yu et al. 2025 say Wuyi hongqu has been used as a fermentation starter for more than one thousand years in China.
