Results 91 to 100 of about 281,637 (154)

Induction of pigment production through media composition, abiotic and biotic factors in two filamentous fungi

Biotechnology Reports, 2019
In addition to plant-derived, fungal pigments have become an alternative in respect to synthetic ones. Besides Monascus sp., several pigment-producing fungi do not have culture conditions well-established yet.
Ana María Palacio-Barrera, Daniel Areiza, Paola Zapata, Lucía Atehortúa, Cristian Correa, Mariana Peñuela-Vásquez   +5 more
doaj   +1 more source

Isolation and Characterization of β-Glucan Containing Polysaccharides from Monascus spp. Using Saccharina japonica as Submerged Fermented Substrate

Polysaccharides
Beta-glucan (β-glucan), a naturally occurring complex polysaccharide, has drawn attention for its diverse health benefits, including immune system modulation.
Sharmin Suraiya, Won Je Jang, Monjurul Haq, In-Soo Kong   +3 more
doaj   +1 more source

Ectomycorrhizal fungi - Molecular tools to study species and functional diversity [PDF]

, 2003
The extramatrical mycelium of ectomycorrhizal (EM) fungi represents a significant component of the ectomycorrhizal (EM) symbiosis, as the mycelium is primarily involved in the uptake of water and nutrients from the soil.
Landeweert, R.
core  

Comparative study of Monascus sanguineus and Monascus purpureus for red pigment production under stress condition [PDF]

, 2013
Monascus sp. is known for pigment production. Monascus sp. synthesized pigment has been used as food colorants for quite a long time. According to literature, many strains have been isolated from Monascus, which are internationally acknowledged and there
P, * Tallapragada, R Dikshit
core  

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), Srianta, I. (Ignatius), Kardono, L. B. (Leonardus)   +2 more
core  

Monascus purpureus Red Yeast Rice: A Review of the in vitro and in vivo Pharmacological Activities, Studies in Humans, and Case Reports

Clinical Pharmacology: Advances and Applications
Resha Resmawati Shaleha,1,2,* Anna Yuliana,3,* Saeful Amin,2,* Jutti Levita,4,5,* Sri Adi Sumiwi4,5,* 1Doctoral Program in Pharmacy, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang, Indonesia; 2Faculty of ...
Shaleha RR, Yuliana A, Amin S, Levita J, Sumiwi SA   +4 more
doaj  

RED MOLD RICE (ANGKAK) SEBAGAI MAKANAN TERFERMENTASI DARI CHINA: SUATU KAJIAN PUSTAKA

Jurnal Biologi Udayana, 2014
Fermented food was produced in both traditional and modern techniques, to increase fungtional value and taste.  One example is Red Mold Rice (RMR) or Angkak, which is famous fermented rice from China.
Retno Kawuri
doaj  

Role of <i>IscA1</i> in Low-Frequency Magnetic Field-Associated Changes in <i>Monascus</i> Pigments and Citrinin Levels in <i>Monascus purpureus</i>. [PDF]

J Fungi (Basel)
Li D, Yang Y, Zhang J, Li L, Liu Y, Chen S, Gao M.   +6 more
europepmc   +1 more source

A centralized database for the genus Monascus: biology, metabolites, and metabolic regulation strategies. [PDF]

Fungal Biol Biotechnol
Yang Q, Wang X, Dong J, Lin Q, Zhou B, Liu J.   +5 more
europepmc   +1 more source

Multi-omics profiling and correlation analysis of microbial succession and dynamic flavor formation in Zhejiang rosy vinegar. [PDF]

Food Chem X
Chang G, Zhang S, Wang X, Fang G, Zhu J, Qin Z.   +5 more
europepmc   +1 more source