Results 11 to 20 of about 111,632 (361)

Cocultivation Study of Monascus spp. and Aspergillus niger Inspired From Black-Skin-Red-Koji by a Double-Sided Petri Dish

Frontiers in Microbiology, 2021
Cocultivation is an emerging and potential way to investigate microbial interaction in the laboratory. Extensive researches has been carried out over the years, but some microorganism cocultivation are not easy to implement in the laboratory, especially ...
Xi Yuan, Xi Yuan, Fusheng Chen, Fusheng Chen   +3 more
doaj   +1 more source

Transfigured Morphology and Ameliorated Production of Six Monascus Pigments by Acetate Species Supplementation in Monascus ruber M7

Microorganisms, 2020
Monascus species have been used for the production of many industrially and medically important metabolites, most of which are polyketides produced by the action of polyketide synthases that use acetyl-CoA and malonyl-CoA as precursors, and some of them ...
Muhammad Safiullah Virk, Rabia Ramzan, Muhammad Abdulrehman Virk, Xi Yuan, Fusheng Chen   +4 more
doaj   +1 more source

Oxidative Fermentation of Acetic Acid Bacteria and Its Products

Frontiers in Microbiology, 2022
Acetic acid bacteria (AAB) are a group of Gram-negative, strictly aerobic bacteria, including 19 reported genera until 2021, which are widely found on the surface of flowers and fruits, or in traditionally fermented products.
Yating He, Yating He, Zhenzhen Xie, Zhenzhen Xie, Huan Zhang, Huan Zhang, Wolfgang Liebl, Hirohide Toyama, Fusheng Chen, Fusheng Chen   +9 more
doaj   +1 more source

Effects of mrpigG on Development and Secondary Metabolism of Monascus ruber M7

Journal of Fungi, 2020
Monascus pigments (MPs) have been used as food colorants for several centuries in Asian countries and are now used throughout the world via Asian catering. The MP biosynthetic pathway has been well-illustrated, but the functions of a few genes, including
Li Li, Fusheng Chen
doaj   +1 more source

Effect of Maturation with American Oak Chips on the Volatile and Sensory Profile of a Cabernet Sauvignon Rosé Wine and Its Comparison with Commercial Wines

Beverages, 2023
Rosé wines are commonly consumed as young wines mainly due to their freshness and fruity character. Nevertheless, in recent years a new market looking for alternatives to traditional wines has emerged.
Miguel Ángel Hernández-Carapia, José Ramón Verde-Calvo, Héctor Bernardo Escalona-Buendía, Araceli Peña-Álvarez   +3 more
doaj   +1 more source

The Magnetic Receptor of Monascus ruber M7: Gene Clone and Its Heterologous Expression in Escherichia coli

Frontiers in Microbiology, 2020
It is well known that many organisms can perceive the magnetic field (MF), including the geomagnetic field, but how to feel MF is unclear. Recently, a study has claimed that a biological compass, namely a complex of the magnetic receptor (MagR) and blue ...
Hongyi Zhou, Hongyi Zhou, Shuyan Yang, Shuyan Yang, Fusheng Chen, Fusheng Chen   +5 more
doaj   +1 more source

Correction: Fermented Food Consumption Across European Regions: Protocol for the Development and Validation of the Web-Based Fermented Foods Frequency Questionnaire (3FQ).

JMIR Res Protoc
Magriplis E, Kotopoulou S, Adamberg S, Burton-Pimentel KJ, Kitryte-Syrpa V, Laranjo M, Meslier V, Smiliotopoulos T, Vergères G, Vidovic B, Chassard C, Syrpas M.   +11 more
europepmc   +2 more sources

Construction of gene modification system with highly efficient and markerless for Monascus ruber M7

Frontiers in Microbiology, 2022
Monascus spp. are traditional medicinal and edible filamentous fungi in China, and can produce various secondary metabolites, such as Monascus pigments (MPs) and citrinin (CIT).
Na Xu, Na Xu, Li Li, Li Li, Li Li, Li Li, Fusheng Chen, Fusheng Chen   +7 more
doaj   +1 more source

Monasone Naphthoquinone Biosynthesis and Resistance in Monascus Fungi

mBio, 2020
Despite the important biological activities of natural product naphthoquinones, the biosynthetic pathways of and resistance mechanisms against such compounds remain poorly understood in fungi.
Mu Li, Lijing Kang, Xiaoli Ding, Jiao Liu, Qingpei Liu, Yanchun Shao, István Molnár, Fusheng Chen   +7 more
doaj   +1 more source

Characterization of Physicochemical Properties of Melanin Produced by Gluconobacter oxydans FBFS 97

Fermentation, 2022
The present study aimed to characterize melanin pigment extracted from Gluconobacter oxydans FBFS 97. After 14 days of culture at 28 °C in GY (glucose and yeast extract) liquid-state medium, G.
Abeer Essam Noman, Naif S. Al-Barha, Fusheng Chen   +2 more
doaj   +1 more source