Results 131 to 140 of about 2,435 (169)
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2007
The fermentation products of Monascus, especially those produced by solid-state fermentation of rice, have been used as food and health remedies for over 1000 years in China. Monascus rice products (MRPs) are currently being used as health foods in the United States and many Asian countries such as Japan, Taiwan, China, Korea, Thailand, the Philippines,
Tseng-Hsing, Wang, Tzann-Feng, Lin
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The fermentation products of Monascus, especially those produced by solid-state fermentation of rice, have been used as food and health remedies for over 1000 years in China. Monascus rice products (MRPs) are currently being used as health foods in the United States and many Asian countries such as Japan, Taiwan, China, Korea, Thailand, the Philippines,
Tseng-Hsing, Wang, Tzann-Feng, Lin
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Food & Function, 2022
The differences in the chemical composition between monascus rice and highland barley monascus were mainly monacolins, pigments, amino acids and organic acids.
Jia Chen +7 more
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The differences in the chemical composition between monascus rice and highland barley monascus were mainly monacolins, pigments, amino acids and organic acids.
Jia Chen +7 more
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Fitoterapia, 2022
Highland barley Monascus has historically been used in solid state fermentation and traditional fermented foods in Tibet. It is possessed of the characteristics of medicine and food. Three new 8,13-unsaturated benzocyclodiketone-conjugated Monascus pigments (1-3), three new benzofuran Monascus pigments (4-6), three new butylated malonyl Monascus ...
Rong-Rui, Wei +4 more
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Highland barley Monascus has historically been used in solid state fermentation and traditional fermented foods in Tibet. It is possessed of the characteristics of medicine and food. Three new 8,13-unsaturated benzocyclodiketone-conjugated Monascus pigments (1-3), three new benzofuran Monascus pigments (4-6), three new butylated malonyl Monascus ...
Rong-Rui, Wei +4 more
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Anticancer properties of Monascus metabolites
Anti-Cancer Drugs, 2014This review provides up-to-date information on the anticancer properties of Monascus-fermented products. Topics covered include clinical evidence for the anticancer potential of Monascus metabolites, bioactive Monascus components with anticancer potential, mechanisms of the anticancer effects of Monascus metabolites, and existing problems as well as ...
Tao, Yang +5 more
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Applied Biochemistry and Biotechnology, 2022
Monascus species are the producers of Monascus azaphilone pigments (MonAzPs) and lipid-lowering component Monacolin K, which have been widely used as food colorant and health products. In this study, silent information regulator 2 (Sir2) homolog (MrSir2) was characterized, and its impacts on the development and MonAzPs production of Monascus ruber were
Jing, Zhang +6 more
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Monascus species are the producers of Monascus azaphilone pigments (MonAzPs) and lipid-lowering component Monacolin K, which have been widely used as food colorant and health products. In this study, silent information regulator 2 (Sir2) homolog (MrSir2) was characterized, and its impacts on the development and MonAzPs production of Monascus ruber were
Jing, Zhang +6 more
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Enhancement of Monascus Pigment Production by the Culture of Monascus sp. J101 at Low Temperature
Biotechnology Progress, 2006In general, high broth viscosity is a key factor to be considered in a submerged fermentation of filamentous fungi. High broth viscosity was also observed in a batch fermentation of Monascus sp. J101 at 30 degrees C. In a batch culture at 30 degrees C, most cell growth was accomplished within 48 h, which induced highly entangled clumps.
Jungoh, Ahn +4 more
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Temperature relations in Monascus
Transactions of the British Mycological Society, 1971The temperature requirements in growth and development (production of cleistothecia and conidia) and other cultural characteristics on agar media are reported for 37 species and strains of Monascus. These include several isolates obtained from silage, stored grain, soil and grassland vegetation in Great Britain.
Keshari L. Manandhar, A.E. Apinis
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Genetic transformation of Monascus purpureus DSM1379
Biotechnology Letters, 2003Monascus purpureus was transformed into hygromycin B resistance with hygromycin B phosphotransferase (hph) fused to Aspergillus nidulans trpC or a putative Monascus purpureus gpd1 promoter by electroporation. Among five strains, only M. purpureus DSM1397 was a competent recipient.
Jeong-Gu, Kim +3 more
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Mycologia, 1910
During the year I909, the writer had frequent occasion to examine the molds which are common in silage not properly prepared or cared for. Such moldy silage has in several instances caused the death of farm animals, particularly horses; the symptoms of the disease being those of " forage poisoning" or " equine cerebro-spinal meningitis." Numerous ...
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During the year I909, the writer had frequent occasion to examine the molds which are common in silage not properly prepared or cared for. Such moldy silage has in several instances caused the death of farm animals, particularly horses; the symptoms of the disease being those of " forage poisoning" or " equine cerebro-spinal meningitis." Numerous ...
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