Results 121 to 130 of about 2,435 (169)

Study on optimization of liquid fermentation process for Monacolin K production by Monascus ruber BM0321

Siliao yanjiu
The experiment aimed to explore the fermentation conditions for the production of Monacolin K by the Monascus ruber BM0321 in liquid fermentation. The trial employed ambient temperature and pressure plasma mutagenesis technology to mutate the original ...
XING Hongbo, ZHENG Yujiao, CAI Hancong, SONG Min, LU Qiuyong, ZOU Xinhua, ZENG Yundong, HUANG Mingyuan   +7 more
doaj  

Study on high monacolin K productivity by Monascus mutant

, 2010
Pan Tzu-Ming
core  

The study of citrinin safety level in Monascus products

, 2010
Lee Chun-Hsien; Pan Tzu-Ming
core  

New azaphilone analogues from Monascus purpureus NTU 568

, 2010
HsuYa-Wen; Hsu Li-Chuan; Pan Tzu-Ming; Kuo Yao-Haur
core  

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Characteristics of Monascus sp. isolated from Monascus fermentation products

Food Science and Biotechnology, 2010
To screen for the strains suitable for industrial applications, 15 Monacus sp. were isolated from various Monascus fermentation products. The isolated strains were belonging to Monascus pilosus, Monascus purpureus, Monascus albidulus, and Monascus femeus based on the ITS sequence and morphological characteristics.
Inhyung Lee
exaly   +2 more sources

Insights into Monascus biology at the genetic level

Applied Microbiology and Biotechnology, 2014
The genus of Monascus was nominated by van Tieghem in 1884, but its fermented product-red mold rice (RMR), namely red yeast rice, has been used as folk medicines, food colorants, and fermentation starters for more than thousands of years in oriental countries.
Yanchun Shao, Youxiang Zhou, Fusheng Chen   +2 more
exaly   +3 more sources

Monascus pigments

Applied Microbiology and Biotechnology, 2012
Monascus pigments (MPs) as natural food colorants have been widely utilized in food industries in the world, especially in China and Japan. Moreover, MPs possess a range of biological activities, such as anti-mutagenic and anticancer properties, antimicrobial activities, potential anti-obesity activities, and so on.
Yanli, Feng, Yanchun, Shao, Fusheng, Chen   +2 more
openaire   +2 more sources

The stabilization of Monascus pigment by formation of Monascus pigment-sodium caseinate complex

Food Chemistry, 2022
This study aimed to evaluate the effect of sodium caseinate (SC) on the thermal stability of Monascus pigments (MPs) under acidic conditions (pH 3.0) during heating at 100 °C at different time (0, 30, 60, 90 and 120 min). The MPs solution was precipitated after heating in an acidic condition, while it was stable in the presence of SC.
Iftikhar, Ali, Sam, Al-Dalali, Jia, Hao, Alouk, Ikram, Jie, Zhang, Duoxia, Xu, Yanping, Cao   +6 more
openaire   +2 more sources

Beneficial Effects of Monascus sp. KCCM 10093 Pigments and Derivatives: A Mini Review

Molecules, 2018
The production of Monascus pigments and related byproducts, via microbial fermentation, has been broadly utilized as coloring by traditional food industries and as a natural textile dye.
Daehwan Kim, Seockmo Ku, Kim Daehwan
exaly   +2 more sources

Pigments of Monascus

Journal of Food Science, 1994
ABSTRACT A chemically defined medium with glutamic acid as nitrogen source was devised for the culture of two species of Monascus ( M. ruber and M. purpureus ), resulting in optimum production of
P.J. BLANC, M.O. LORET, A.L. SANTERRE, A. PAREILLEUX, D. PROME, J.C. PROME, J.P. LAUSSAC, G. GOMA   +7 more
openaire   +1 more source