Results 101 to 110 of about 5,240 (167)

A comparative analysis of monascin and ankaflavin biosynthesis in Monascus purpureus and its albino variant. [PDF]

Appl Microbiol Biotechnol
Lin TH, Cheng YH, Lin CH.
europepmc   +1 more source

Role of <i>IscA1</i> in Low-Frequency Magnetic Field-Associated Changes in <i>Monascus</i> Pigments and Citrinin Levels in <i>Monascus purpureus</i>. [PDF]

J Fungi (Basel)
Li D, Yang Y, Zhang J, Li L, Liu Y, Chen S, Gao M.   +6 more
europepmc   +1 more source

Bidirectional Fermentation of <i>Monascus</i> and Ginseng Enhances Pigment and Ginsenoside Rg3 Contents: Process Optimization and Antioxidant Mechanism Analysis. [PDF]

Foods
Ruan L, Zhao X, Han X, Xiang D, Xue Y, Chen Z, Li K, Du W, Li Z, Lu Z, Xia X.   +10 more
europepmc   +1 more source

Unveiling Metabolic Capability and Growth Adaptation of <i>Monascus purpureus</i> NP1 Through Genomic Sequencing and Comparative Analysis. [PDF]

Int J Mol Sci
Hu H, Patumcharoenpol P, Boonprab K, Kingkaw A, Zhang Y, Masawang K, Vongsangnak W.   +6 more
europepmc   +1 more source

Studies on the Physicochemical Changes of Monascus Egg product

, 2007
利用紅麴菌發酵所產生的酵素、香味物質等，除可使產品具有特殊的風味及顏色，還含有monacolin K、monascidin和其他尚未證實的生物活性物質。本研究擬探討三種不同配方製做之紅糟（Monascus chiu-niang）對於紅麴蛋製造過程中理化學變化的影響，進而評估紅麴蛋的最佳製作方法，以開發一為台灣民眾所接受之紅麴醃漬蛋產品。 紅糟之可滴定酸度，在60天之醃漬期中會隨著天數的增加而有上升的情形；三種紅糟其pH值在紅麴蛋醃漬期間維持在4.58~5.81之間，且配方I ...
張淑美, Chang, Sue-Mei
core  

Research Progress, Safety Regulation and Application Prospects in Health Food Development of Red Yeast Rice-Derived Bioactive Compounds: A Critical Narrative Review. [PDF]

Foods
Chen X, Zheng M, Chen Q, Wang S, Jia X, Shen W, Zhou M, Li D.   +7 more
europepmc   +1 more source

Multi-omics profiling and correlation analysis of microbial succession and dynamic flavor formation in Zhejiang rosy vinegar. [PDF]

Food Chem X
Chang G, Zhang S, Wang X, Fang G, Zhu J, Qin Z.   +5 more
europepmc   +1 more source

Optimization of Mixed-Culture Solid-State Fermentation and the Effect of Microencapsulation on the Antioxidant Activity of Cherry Blossom Extract. [PDF]

Int J Mol Sci
Zhang X, Shi L, Zhang B, Xu M.
europepmc   +1 more source

Isolation and characterization of bioactive compounds produced from Monascus purpureus.

, 2017
The genus Monascus belongs to the class Ascomyecetes and the family Monascaceae was classified and named by French scientist Van Tieghem. In 1895, Went did a careful study on the Monascus purpureus, a species discovered from the samples collected by ...
Saikat, Mondal
core  

Enhanced Monacolin K Production in Monascus purpureus Via Mutagenesis and Nitrogen Source Optimization. [PDF]

J Basic Microbiol
Yang C, Yajing Y, Housheng H.
europepmc   +1 more source