Results 71 to 80 of about 5,240 (167)
Influence of Monascus on polyphenol content and species in fermented Apocynum venetum L.
Shipin yu jixieObjectiveTo explore the influence of Monascus fermentation on the release of polyphenols from Apocynum venetum L. leaves.MethodsApocynum venetum L.
ZHOU Xinyi +4 more
doaj +1 more source
Proteomics-based study on the mechanism of Monacolin K biosynthesis in Monascus purpureus
Food Science and Human WellnessThis study investigated the regulatory roles of the mokC, mokD, and LaeA genes in Monacolin K production by Monascus purpureus. Overexpression strains C8 (mokC), D8 (mokD), and L3 (LaeA) were compared with the wild-type M1 strain.
Chan Zhang +10 more
doaj +1 more source
MOLECULAR PHYLOGENETIC ANALYSIS OF MONASCUS FUNGI BASED ON INTERNAL TRANSCRIBED SPACER REGION
Biotropia: The Southeast Asian Journal of Tropical Biology, 2011 A molecular analysis of internal transcribed spacer region has been carried out to reveal the relationship among 16 strains of Monascus spp. A primer set comprised primer ITS1 and ITS4 was used to amplify this region in which they were cloned and ...
N SUHARNA, Y. KIKUCHI, T. FUKATSU
doaj +1 more source
NTIBACTERIAL CANDIDATE OF Monascus PIGMENTS [PDF]
, 2019 Microbial resistance problems have become a serious threat in the medical science. Governments around the world have made serious efforts to prevent and develop effective treatments against inflectional diseases which increasing.
Yuliana, Anna
core
Journal of FungiMonascus, a genus of fungi known for its fermentation capability and production of bioactive compounds, such as Monascus azaphilone pigments and Monacolin K, have received considerable attention because of their potential in biotechnological applications.
Yunxia Gong +6 more
doaj +1 more source
Bioaktivitas Produk Fermentasi Monascus
, 2013 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.
Widharna, R. M. (Ratna) +2 more
core
MOLECULAR PHYLOGENETIC ANALYSIS OF MONASCUS FUNGI BASED ON INTERNAL TRANSCRIBED SPACER REGION
Biotropia: The Southeast Asian Journal of Tropical Biology, 2005 A molecular analysis of internal transcribed spacer region has been carried out to reveal the relationship among 16 strains of Monascus spp. A primer set comprised primer ITS1 and ITS4 was used to amplify this region in which they were cloned and ...
Y. KIKUCHI, N. SUHARNA, T. FUKATSU
doaj
Derivates of azaphilone Monascus pigments
, 2017 Progress Research on Monascus pigments has been very rapidly, includes the discovery of new pigments and methods used for the isolation and identification of new pigments.
Julianti, Elin +3 more
core +1 more source
Alchemy, 2019 Kapang Monascus sp. secara tradisional telah digunakan dalam fermentasi beras merah (angkak) yang bermanfaat sebagai pewarna makanan, pengawet makanan maupun obat-obatan.
Marlia Singgih +3 more
doaj +1 more source
BAGAÇO DE MALTE COMO SUBSTRATO PARA PRODUÇÃO DE BIOPIGMENTOS PRODUZIDOS POR MONASCUS RUBER CCT 3802
Revista de Agricultura Neotropical, 2016 O presente estudo busca, evidenciar o reaproveitamento do resíduo agroindustrial bagaço de malte, na fabricação de pigmentos naturais produzidos por Monascus, determinando a velocidade de crescimento radial pelo fungo filamentoso Monascus ruber CCT 3802,
Camila Fernanda Dias de Oliveira +3 more
doaj +1 more source