Results 11 to 20 of about 5,240 (167)

An overview of Monascus fermentation processes for monacolin K production

Open Chemistry, 2020
In Asia, Monascus has been used in food fermentation for nearly a thousand years. It has attracted increasing attention in recent years due to its ability to produce a variety of important active substances such as monacolin K (MK) and pigments. MK is an
Wen Qinyou, Cao Xiaohua, Chen Zhiting, Xiong Zixiao, Liu Jianghong, Cheng Zuxin, Zheng Zhenghuai, Long Chuannan, Zheng Baodong, Huang Zhiwei   +9 more
doaj   +2 more sources

Monascus Yellow Pigments as Functional Food Ingredients

Encyclopedia
Monascus yellow pigments, including monascin, ankaflavin, and the derivative monascinol, are azaphilone secondary metabolites produced by Monascus species.
Chun-Lin Lee, Tzu-Ming Pan
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Evaluating Antitumor and Antioxidant Activities of Yellow Monascus Pigments from Monascus ruber Fermentation

Molecules, 2018
Yellow Monascus pigments can be of two kinds: Natural and reduced, in which natural yellow Monascus pigments (NYMPs) attract widespread attention for their bioactivities. In this study, the antioxidative and antibreast cancer effects of the water-soluble
Hailing Tan, Ziyi Xing, Gong Chen, Xiaofei Tian, Zhenqiang Wu   +4 more
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Research of the physical and chemical properties and methods of Red rice (food colour) determination in sausage products

Теория и практика переработки мяса, 2020
In Russia, in the production of meat and sausage products, the food colour, named as Red rice, is use. Red rice is obtain by the cultivation the strains of the Monascus fungus on various carbohydrate substrates, for example rice.
N. V. Rudometova, I. S. Kim
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Effect of Exogenous and Endogenous Ectoine on Monascus Development, Metabolism, and Pigment Stability

Foods, 2023
Monascus, a key player in fermented food production, is known for generating Monascus pigments (MPs) and monacolin K (MK), possessing bioactive properties. However, the limited stability of MPs and mycotoxin citrinin (CTN) constrain the Monascus industry.
Pengfei Gong, Ruoyu Shi, Jiali Tang, Jiaying Wang, Qiaoqiao Luo, Jia’ao Zhang, Xiaochun Ruan, Chengtao Wang, Wei Chen   +8 more
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Histone Acetyltransferase Rtt109 Regulates Development, Morphogenesis, and Citrinin Biosynthesis in Monascus purpureus

Journal of Fungi, 2023
Histone acetyltransferase (HAT) has been reported to be pivotal for various physiological processes in many fungi. However, the functions that HAT Rtt109 perform in edible fungi Monascus and the underlying mechanism remains unclear.
Ruoyu Shi, Pengfei Gong, Qiaoqiao Luo, Wei Chen, Chengtao Wang   +4 more
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Metabolomics Analysis of the Effect of Glutamic Acid on Monacolin K Synthesis in Monascus purpureus

Frontiers in Microbiology, 2020
Monacolin K is a secondary metabolite produced by Monascus with beneficial effects on health, including the ability to lower cholesterol. We previously showed that the yield of monacolin K was significantly improved when glutamic acid was added to the ...
Chan Zhang, Chan Zhang, Nan Zhang, Mengxue Chen, Haijiao Wang, Jiachen Shi, Bei Wang, Bei Wang, Baoguo Sun, Baoguo Sun, Chengtao Wang, Chengtao Wang   +11 more
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The Stability, Microstructure, and Microrheological Properties of Monascus Pigment Double Emulsions Stabilized by Polyglycerol Polyricinoleate and Soybean Protein Isolate

Frontiers in Nutrition, 2020
Monascus pigment is a natural food pigment and is commonly used for coloring and as antiseptic of cured meat products, confectionery, cakes, and beverages. However, Monascus pigment is sensitive to environmental conditions. The main aim of this study was
Duoxia Xu, Boyan Zheng, Yixin Che, Guorong Liu, Yingmao Yuan, Shaojia Wang, Yanping Cao   +6 more
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Differential Analysis of Active Components in Highland Barley Monascus Prepared by Solid-State Fermentation with Different Highland Barley Varieties [PDF]

Zhongguo niangzao
Using different varieties of highland barley (black, blue, and white highland barley) as fermentation substrate, highland barley Monascus was prepared via solid-state fermentation with Monascus purpureus. The contents of γ-aminobutyric acid (GABA), eight
LI Fang, LI Feiran, HUANG Weifeng, ZHANG Meng, YANG Wenjuan, YE Yuting, ZHANG Mengshi, WU Daqiang
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Monascus spp.: a source of natural microbial color through fungal biofermentation [PDF]

, 2017
The search for naturally produced substitutes for chemical food colorants has led to a resurgence of interest in pigments synthesized by fungi such as Monascus spp.
Mohamad, Rosfarizan, Ariff, Arbakariya, Abdul Manan, Musaalbakri   +2 more
core   +1 more source