Results 81 to 90 of about 2,435 (169)
Optimization of brewing process and quality analysis of Vitis quinquangularis Rehd juice beer
Shipin yu jixieObjectiveTo broaden the product form of Vitis quinquangularis Rehd processing, and develop a fruit and vegetable juice beer with Yeniang No. 2 Vitis quinquangularis Rehd juice as raw material.MethodsOn the basis of fixed Monascus rice powder additive ...
GAN Huiting +4 more
doaj +1 more source
Food Science of Animal Resources, 2017 This effect of Monascus and Laccaic acid on the chemical composition, physical, texture and sensory properties of sausage were investigated during storage.
Pil-Nam Seong +9 more
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Isolation and identification of Monascus strains and its degradation treatment of pit bottom wastewater of the sauce-flavor Baijiu byproduct [PDF]
Zhongguo niangzaoTo obtain Monascus spp. with high efficiency in degrading pit bottom wastewater from sauce-flavor (Jiangxiangxing) Baijiu production, Monascus strains were screened from sauce-flavor Baijiu Daqu using traditional cultivation methods and identified ...
LI Xuanchen, YANG Xin, CHENG Mai, LUO Yuena, ZHOU Jianli, QIU Shuyi
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Journal of Basic Microbiology, Volume 66, Issue 2, February 2026.ABSTRACT Monascus fungi are valued for their production of Monacolin K (MK), a bioactive compound with recognized lipid‐lowering and multifunctional properties. To enhance MK yield in solid‐state fermentation, this study combined atmospheric and room‐temperature plasma (ARTP) mutagenesis with L‐arginine supplementation.
Chen Yang, Yang Yajing, Hong Housheng
wiley +1 more source
The Morphology of Monascus Purpureus [PDF]
Botanical Gazette, 1905 BARKER'S account of the morphology and development of Monascus in the early part of I903,' as will be remembered, was shortly afterward questioned in a contradictory paper by IKENO.2 IKENO gave, in fact, a diametrically opposite interpretation of certain of the more important phenomena connected with the spore formation in this fungus, and even went so
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Food Frontiers, Volume 7, Issue 1, January 2026.ABSTRACT A substantial proportion of fresh fruit undergoes processing, resulting in underutilized fruit by‑products (FBPs) that are rich in dietary fiber and bioactive compounds. Recent FBP valorization trends demonstrate that fermentation significantly enhances microbiological, nutritional, and sensory attributes, yielding value‑added food supplements.
Abouzar Ghasemi +3 more
wiley +1 more source
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
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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
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The Journal of General and Applied Microbiology, 1977 Two forms of glucoamylase [α-D-(1→4)-glucan glucohydrolase, EC 3.2.1.3] were isolated and purified from the culture of Monascus kaoliang nov. sp. F-1 on wheat bran. These glucoamylases were separated from each other by polyacrylamide gel electrophoresis or by gel filtration on Sephadex G-150 column.
HIROSHI IIZUKA, SHIGERU MINEKI
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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
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