Results 41 to 50 of about 1,463 (203)
The acyl-CoA binding protein affects Monascus pigment production in Monascus ruber CICC41233 [PDF]
3 Biotech, 2018 The present study verified whether acyl-coenzyme A (acyl-CoA)-binding protein (ACBP) affected the production of Monascus pigments (MPs) in Monascus ruber CICC41233 (MrACBP). Phylogenetic analysis revealed that the cloned Mracbp gene, which encoded the MrACBP protein, exhibited the closest match (99% confidence level) to the gene from Penicilliopsis ...
Chuannan, Long +6 more
openaire +2 more sources
Monascus spp.: a source of natural microbial color through fungal biofermentation [PDF]
, 2017 The search for naturally produced substitutes for chemical food colorants has led to a resurgence of interest in pigments synthesized by fungi such as Monascus spp.
Mohamad, Rosfarizan +2 more
core +1 more source
Tracking of pigment accumulation and secretion in extractive fermentation of Monascus anka GIM 3.592
Microbial Cell Factories, 2017 Background Monascus pigments are promising sources for food and medicine due to their natural food-coloring functions and pharmaceutical values. The innovative technology of extractive fermentation is used to promote pigment productivity, but reports of ...
Gong Chen +3 more
doaj +1 more source
Journal of Fungi, 2023 Histone acetyltransferase (HAT) has been reported to be pivotal for various physiological processes in many fungi. However, the functions that HAT Rtt109 perform in edible fungi Monascus and the underlying mechanism remains unclear.
Ruoyu Shi +4 more
doaj +1 more source
Production of Monascus-pigment in a submerged culture.
Agricultural and Biological Chemistry, 1975 The production of pigment by the molds belonging to the genus Monascus in a submerged culture was examined. The extracellular pigment was mainly studied. Monascus sp. No. 2 was found to be the most potent pigment producer. The optimum cultural conditions were: pH of the medium, 6.5; the temperature, 25°C; carbon sources, glucose or ethyl alcohol ...
YOSHIMURA, Minoru +3 more
openaire +2 more sources
Journal of FungiMonascus is a filamentous fungus with a long history of application in China, which can produce a variety of secondary metabolites, including Monascus red pigments, Monascus orange pigments, Monascus yellow pigments, and citrinin.
Chan Zhang +7 more
doaj +1 more source
BMC Genomics, 2020 Background Species of the genus Monascus are considered to be economically important and have been widely used in the production of yellow and red food colorants. In particular, three Monascus species, namely, M. pilosus, M. purpureus, and M.
Yuki Higa +5 more
doaj +1 more source
Hygienic Studies on Monascus Pigments (II)
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1976 The mold Monascus is used for brewing of red rice wine (an-tyiiu) and the production of monascus pigments which is added to foodstuff as a natural food dye.In the present paper, the fundamental methods for fractionation and quantitative analysis of monascus pigments were described.The principle for the fractionation of monascus pigments is as follows ...
Hajimu ISHIWATA, Akio TANIMURA
openaire +3 more sources
Enhancement of Monascus yellow pigments production by activating the cAMP signalling pathway in Monascus purpureus HJ11 [PDF]
Microbial Cell Factories, 2020 Abstract Background : Monascus azaphilone pigments (MonAzPs), which were produced by Monascus species, have been used as important food colorant and food supplements for more than one billion people during their daily life. Moreover, MonAzPs recently have received more attention because of their diverse physiological activities.
Jiawei Liu +4 more
openaire +3 more sources
Pigments extraction from monascus-fermented durian seed [PDF]
, 2020 Durian seed has been studied as a new substrate for Monascus solid state fermentation. Monascuspurpureus produce yellow, orange and red pigments during the fermentation.
Ristiarini, Susana +2 more
core +1 more source