Results 91 to 100 of about 1,463 (203)
Properties and Cultivation of Fusarium spp. to Produce Mycoprotein as an Alternative Protein Source
Sustainable Food Proteins, Volume 3, Issue 1, March 2025.This review explores the potential of Fusarium species in producing mycoprotein, a sustainable alternative protein source. It also delves into the origin of Fusarium species and its history related to mycoprotein production, nutrient assimilation, cultivation methods, nutritional and rheological properties, market presence, sustainability, and legal ...
Ramona Cheriaparambil, Lutz Grossmann
wiley +1 more source
Plant Biotechnology Journal, Volume 23, Issue 2, Page 592-614, February 2025.Summary Pigments, as coloured secondary metabolites, endow the world with a rich palette of colours. They primarily originate from plants and microorganisms and play crucial roles in their survival and adaptation processes. In this article, we categorize pigments based on their chemical structure into flavonoids, carotenoids, pyrroles, quinones ...
Qian Tang +4 more
wiley +1 more source
Effect of glucose and glycerol on orange and red monascus pigments production.
, 2018 Dotted bars: orange moanscus pigments. Checkboard bars: red monascus pigments.
Ahmed Hussein (683680) +2 more
core +1 more source
Microbial Characterization of a Zambian Honey Vinegar
Food Science &Nutrition, Volume 13, Issue 1, January 2025.This study presents a metagenomic analysis of Forest Fruits Organic Honey Vinegar (FFOHV) from Zambia, compared to two commercial live Cider vinegars: Bragg Organic Apple Cider Vinegar (BOACV) and Nature's Source Apple Cider Vinegar (NSACV). FFOHV exhibited a richer microbial diversity, containing five bacterial and nine fungal genera, including the ...
Garth Anton Cambray +1 more
wiley +1 more source
Effect of initial pH of the production medium on orange and red monascus pigments production.
, 2018 Dotted bars: orange moanscus pigments. Checkboard bars: red monascus pigments.
Ahmed Hussein (683680) +2 more
core +1 more source
Phytotherapy Research, Volume 39, Issue 1, Page 264-281, January 2025.ABSTRACT The increasing use of red yeast rice (RYR) as a natural supplement to manage blood cholesterol levels is driven by its active compound, monacolin K (MK), which is chemically identical to the statin drug lovastatin (LOV). Despite its growing popularity, concerns persists regarding the safety and efficacy of RYR compared to pure statins.
Giovanna Rigillo +7 more
wiley +1 more source
Production and Utilization of Fermented Rice Bran as Animal Feed
Animal Science Journal, Volume 96, Issue 1, January/December 2025.ABSTRACT Rice bran, a byproduct of milling rice (Oryza sativa), is widely used in Asian preserved foods and the feed industry. Rich in carbohydrates, protein, fat, and various bioactive compounds, it offers significant growth and health benefits. It is commonly used as a replacement for cereals and grains as an energy source in the diet.
Jamal James D. Manlapig, Hiroki Matsui
wiley +1 more source
, 2018 Multiple linear regression of PBD data for biosynthesis of monascus orange and red pigments by Monascus purpureus strain ATCC16436.
Ahmed Hussein (683680) +2 more
core +1 more source
Submerged fermentation in wheat substrates for production of Monascus pigments
, 2003 Cereal grains are normally used as solid substrates for the production of Monascus metabolites. However, solid fermentation in these substrates requires complex control systems, whereas in liquid culture the control of the fermentation is simpler and ...
Webb, Colin +1 more
core +1 more source
Pigment fingerprint profile during extractive fermentation with Monascus anka GIM 3.592
BMC Biotechnology, 2017 Background Traditional submerged fermentation mainly accumulates intracellular orange pigments with absorption maxima at 470 nm, whereas extractive fermentation of Monascus spp.
Kan Shi +4 more
doaj +1 more source