Results 21 to 30 of about 2,912,635 (352)

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

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
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Synergistic Fermentation with Functional Microorganisms Improves Safety and Quality of Traditional Chinese Fermented Foods

Foods, 2023
Traditional fermented foods are favored by people around the world for their positive health and taste advantages. Many of the fermented foods, including Chinese traditional fermented foods, are produced through mixed-culture fermentation.
Jingya Fan, Guanyi Qu, Datao Wang, Jian Chen, G. Du, Fang Fang   +5 more
semanticscholar   +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

Microbiome Assembly in Fermented Foods.

Annual Review of Microbiology, 2023
For thousands of years, humans have enjoyed the novel flavors, increased shelf-life, and nutritional benefits that microbes provide in fermented foods and beverages. Recent sequencing surveys of ferments have mapped patterns of microbial diversity across
Nicolas L Louw, Kasturi Lele, Ruby Ye, Collin B Edwards, Benjamin E. Wolfe   +4 more
semanticscholar   +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

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
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Genetic Modification of mfsT Gene Stimulating the Putative Penicillin Production in Monascus ruber M7 and Exhibiting the Sensitivity towards Precursor Amino Acids of Penicillin Pathway

Microorganisms, 2019
: The biosynthesis of penicillin G (PG) is compartmentalized, which forces penicillin and its intermediates to cross the membrane barriers. Although many aspects around the penicillin intermediates traffic system remain unclosed, the transmembrane ...
Rabia Ramzan, Muhammad Safiullah Virk, Zafarullah Muhammad, Amani Mohedein Mohammed Ahmed, Xi Yuan, Fusheng Chen   +5 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