Results 11 to 20 of about 2,435 (169)

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 ...
Lujie Liu, Zhilong Wang, Xin Qiao
exaly   +4 more sources

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
Baodong Zheng, Zhiwei Huang
exaly   +3 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   +2 more sources

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, Guorong Liu, Xu Duoxia
exaly   +3 more sources

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
doaj   +2 more sources

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
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

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
doaj   +1 more source