Results 41 to 50 of about 2,435 (169)

Bioaktivitas Produk Fermentasi Monascus

, 2015
Monascus-fermented product has been used traditionally in Asian countries as food and medicine. Traditionally, Monascus-fermented rice was produced with cultivate Monascus sp. on steamed rice medium. During fermentation, Monascus sp.
Kardono, Leonardus Broto S., Widharna, Ratna Megawati, Srianta, Ignatius   +2 more
core   +1 more source

Advances in High‐Throughput Sequencing: Antimicrobial Resistance and Traceability of Foodborne Pathogens

eFood, Volume 7, Issue 3, June 2026.
In this graphical abstract, the transfer experiment of antimicrobial resistance genes and metagenomic analysis are presented, and they are the core components of relevant microbial research. ABSTRACT High‐throughput sequencing technology (HTST) can effectively analyze the sequence information in the DNA of samples and provide a comprehensive ...
Kexuan Wu, Jie Zhao, Ningxin Huang, Zhengxiao Wang, Yiping Xu, Shaoning Liu, Chuanlin Bi, Juan Tang, Wei Wu   +8 more
wiley   +1 more source

Estudo da produção de pigmentos por Monascus ruber CCT 3802 utilizando glicerol como substrato em cultivo submerso [PDF]

, 2008
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro Tecnológico. Programa de Pós-Graduação em Engenharia de Alimentos.A cor é um atributo muito importante nos alimentos.
Meinicke, Rose Marie
core  

A centralized database for the genus Monascus: biology, metabolites, and metabolic regulation strategies

Fungal Biology and Biotechnology
Background Monascus spp. are highly valuable microbial resources with extensive applications in both the food and pharmaceutical industries. In the food industry, it is often used to impart unique colors and flavors to various food products via ...
Qi Yang, Xuejie Wang, Jie Dong, Qinlu Lin, Bo Zhou, Jun Liu   +5 more
doaj   +1 more source

Essential and toxic elements intake from botanical extracts: a probabilistic risk–benefit evaluation within the Italian dietary context

Journal of the Science of Food and Agriculture, Volume 106, Issue 7, Page 4060-4072, May 2026.
Abstract BACKGROUND Botanical extracts are widely consumed for their claimed health benefits, yet their safety profile with respect to chronic consumption remains poorly characterized. Understanding the potential health risks associated with their inorganic content is a crucial issue for ensuring safe use, along with a characterization of the ...
Giovanni Tommaso Lanza, Maria Olga Varrà, Lenka Husáková, Martina Piroutková, Jan Patočka, Emanuela Zanardi   +5 more
wiley   +1 more source

Characteristics of Monascus Natural Pigments Produced by Monascus sp. MK2-2 [PDF]

Journal of Life Science, 2007
For the production of natural pigments with microbe, the strains which produced monascus pigment were isolated, and then culture condition and extraction condition were investigated. These results are summarized as follows; The strain which ran produce monascus natural pigment was isolated from natural microbial sources and we made mutant of this ...
Chun-Pyo Jeon, Chang-Suk Kim, Jung-Bok Lee, Ji-Won Shin, Sung-Yeon Choi, Chung-Sig Choi, Oh-Seuk Lee, Gi-Seok Kwon   +7 more
openaire   +1 more source

Produção de pigmentos por monascus ruber utilizando co-produtos da produção do biodiesel [PDF]

, 2013
Tese (doutorado) - Universidade Federal de Santa Catarina, Centro Tecnológico, Programa de Pós-Graduação em Engenharia de Alimentos, Florianópolis, 2013O biodiesel é um combustível renovável e sua produção encontra-se em crescimento, tendo como ...
Meinicke, Rose Marie
core  

Fermented Fish Products: A Comprehensive Overview of Traditional Processing Techniques, Varieties, and Their Health Benefits

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT This review addresses the processing aspects and integrates in vitro and in vivo findings to highlight the various health benefits of indigenous fermented fish products from different regions of the world. Across Asia, Africa, and Northern Europe, fermented fish holds cultural significance, with each region boasting unique varieties shaped by ...
Banlambhabok Khongthaw, Mthokozisi Dladla, Pankaj Kumar Chauhan, Kanika Dulta, Vinod Kumar, Helen Oneyaka, Soumya Ghosh   +6 more
wiley   +1 more source

Produção de pigmento vermelho a partir do pigmento laranja produzido por Monascus ruber CCT 3802 [PDF]

, 2009
Tese (doutorado) - Universidade Federal de Santa Catarina, Centro Tecnológico. Programa de Pós-Graduação em Engenharia de AlimentosA produção de pigmentos por microrganismos é uma alternativa ao aumento da produção destes compostos naturais frente aos ...
Vendruscolo, Francielo
core  

Monascus-fermented sorghum: pigments and monacolin K produced by Monascus purpureus on whole grain, dehulled grain and bran substrates [PDF]

, 2015
Monascus-fermented products are widely consumed in Asian countries as food colorant, preservative, supplements and in traditional medicine. Whole sorghum grain, dehulled sorghum grain and sorghum bran are potential substrates for solid state fermentation
Srianta, Ignatius, Harijono, .
core   +1 more source