Results 1 to 10 of about 5,240 (167)

Diversifying of Chemical Structure of Native Monascus Pigments [PDF]

Frontiers in Microbiology, 2018
Red Yeast Rice, produced by solid state fermentation of Monascus species on rice, is a traditional food additive and traditional Chinese medicine. With the introduction of modern microbiology and biotechnology to the traditional edible filamentous fungi ...
Zhilong Wang, Lujie Liu
exaly   +4 more sources

Analisis Pigmen Monascus yang Ditumbuhkan pada Berbagai Jenis Beras Dengan Pelarut Yang Berbeda [PDF]

Jurnal Teknologi Pangan, 2023
Monascus adalah salah satu jenis kapang asomyte yang menghasilkan pigmen. Salah satu faktor yang berpengaruh terhadap produksi pigmen Monascus adalah jenis medium yang digunakan.
Dhanang Puspita, Lydia Ninan Lestario, Isnaini Kumala Putri   +2 more
doaj   +3 more sources

A centralized database for the genus Monascus: biology, metabolites, and metabolic regulation strategies [PDF]

Fungal Biology and Biotechnology
Background Monascus spp. are highly valuable microbial resources with extensive applications in both the food and pharmaceutical industries. In the food industry, it is often used to impart unique colors and flavors to various food products via ...
Qi Yang, Xuejie Wang, Jie Dong, Qinlu Lin, Bo Zhou, Jun Liu   +5 more
doaj   +2 more sources

Metabolic modulation of TCA cycle by S-nitrosylation in Monascus spp. [PDF]

Synthetic and Systems Biotechnology
Monascus spp. produces several beneficial secondary metabolites (SMs), such as Monacolin K and Monascus pigments, which have wide applications in the pharmaceutical and food industries.
Zitong Meng, Yingao Tan, Yali Duan, Mu Li   +3 more
doaj   +2 more sources

Screening, Characterization and Mutagenesis Breeding of Monascus Isolates with High Esterification Activity [PDF]

Foods
Esters are predominant fragrance components in various traditional fermented foods. Hongqu rice wine, a beverage gaining popularity among young consumers in China, largely owes its aromatic profile to esterases derived from Monascus species.
Chen Zhou, Shuran Yang, Xingche Zhu, Xiaoxi Li, Jing Li, Zhenghui Lu   +5 more
doaj   +2 more sources

Considerations Regarding the Cytotoxicity of Certain Classes of Fungal Polyketides—Potential Raw Materials for Skincare Products for Healthy and Diseased Skin [PDF]

Pharmaceutics
Background: This study investigates the cytotoxicity of microbial polyketides biosynthesized by Monascus species through both in silico and in vitro approaches.
Daniela Albisoru, Nicoleta Radu, Raluca Senin, Mihai Dan Caramihai, Mihaela Begea, Oksana Mulesa, Viviana Roman, Marinela Bostan   +7 more
doaj   +2 more sources

Flavor Quality and Lipid-Lowering Function of Mixed Fermented Pu-erh Tea with Various Monascus Species [PDF]

Foods
As a potential raw material with a variety of bioactive compounds, Pu-erh raw tea can produce rich flavor and health benefits through natural fermentation or microbial fermentation in traditional processing.
Xiaomin Chen, Yao Hu, Zhen Zeng, Xu Zhang, Yahui Huang   +4 more
doaj   +2 more sources

Study on the Characteristics of Metabolites in Monascus Cheese Based on Metabolomics

Shipin gongye ke-ji, 2023
In order to study the characteristics of metabolites in Monascus cheese, Monascus cheese BC20 and Monascus cheese ZX-99 were used as experimental groups, and commercially available blue mold cheese and white mold cheese were used as control groups.
Xingmin XU, Yuanrong ZHENG, Zhenmin LIU, Jia SUN, Xiangfei JIA   +4 more
doaj   +1 more source

Fermented Products of Extreme Monascus and Sorghum and Its Antioxidant and Anti-inflammatory Properties

Shipin gongye ke-ji, 2023
Extremophile strain Monascus pilosus YX-1125 was isolated from the baijiu-making environment. It was found that this strain could use sorghum as substrate and could tolerate multiple extreme environmental stress.
Jianquan SHI, Kai WANG, Dong XIAO, Yuxi ZHENG, Gengyun YIN, Chun LI   +5 more
doaj   +1 more source

Development of a Novel Restrictive Medium for Monascus Enrichment From Hongqu Based on the Synergistic Stress of Lactic Acid and Ethanol

Frontiers in Microbiology, 2021
Hongqu is a famous fermented food produced by Monascus and has been used as food coloring, wine starters and food additives for thousands of years in China. Excellent Monascus strain is an important prerequisite for producing high-quality Hongqu. However,
Kangxi Zhou, Kangxi Zhou, Li Wu, Guimei Chen, Zhibin Liu, Xinze Zhao, Chen Zhang, Xucong Lv, Wen Zhang, Pingfan Rao, Li Ni, Li Ni   +11 more
doaj   +1 more source