Results 101 to 110 of about 2,174 (206)

Improving the Quality and Flavor of Monascus Rice Wine Brewed by Pure Culture Using the Addition of Trichosanthis Fructus

Fermentation
Trichosanthis Fructus (TrF) is an edible medicinal fruit with a sweet taste and pleasant flavor. In this study, different concentrations of TrF were added into the media to brew Monascus rice wine using a pure culture method, and the physicochemical ...
Hangmeng Dong, Shoulong Liu, Gonglin Cai, Hailong Yang   +3 more
doaj   +1 more source

Expression of pigmentation genes following electroporation of albino Monascus purpureus

Journal of Industrial Microbiology and Biotechnology, 2003
A UV-induced albino strain of Monascus purpureus was subjected to electroporation in the presence of genomic DNA from a wild-type red strain of the fungus. Eight colonies expressed color after several weeks of growth. The growth rates of all eight color variants were significantly greater than the recipient and donor strains under some culture ...
K, Lakrod, C, Chaisrisook, D Z, Skinner
openaire   +2 more sources

Studies on enhanced production of Polyketide pigments and Statins from Monascus purpureus and its mutants.

, 2012
Monascus purpureus is traditionally known as red yeast rice in East Asia particularly in China and Japan. Red yeast rice has been used in China for centuries as food, food colorant, medicine as well as preservative. Monascus purpureus and its mutant were
Deepika, K.
core  

Multiple linear regression of PBD data for biosynthesis of monascus orange and red pigments by Monascus purpureus strain ATCC16436.

, 2018
Multiple linear regression of PBD data for biosynthesis of monascus orange and red pigments by Monascus purpureus strain ATCC16436.
Ahmed Hussein (683680), Mohamed N. Hussein (6065657), Amira M. Embaby (3592067)   +2 more
core   +1 more source

Image_1_Investigation of Citrinin and Pigment Biosynthesis Mechanisms in Monascus purpureus by Transcriptomic Analysis.TIF

, 2018
Monascus purpureus YY-1 is widely used in food colorant production in China. Our previous study clearly illustrated the whole-genome data for YY-1 and provided useful insight into evolutionary research and industrial applications.
Chan-Chan Sun (5461886), Bin Liang (228729), Xin-Jun Du (5461889), Shuo Wang (143908), Ping Li (31981)   +4 more
core   +1 more source

Tingkat Penggunaan Ekstrak Angkak (Monascus Purpureus) Sebagai Kyuring Alternatif Dengan Metode Kyuring Basah Terhadap Kualitas Kornet Daging Sapi [PDF]

, 2013
Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan ekstrak monascus purpureus untuk pH karet, WHC, kadar air, dan jumlah mikroba.
Ramadhan, Alif Fajar
core  

PENGARUH KONSENTRASI INOKULUM Monascus purpureus DAN LAMA FERMENTASI TERHADAP PRODUKSI PIGMEN MERAH PADA ANGKAK DEDAK PADI

, 2011
Penggunaan pewarna sintetis pada makanan dilaporkan memiliki efek negatif terhadap kesehatan manusia. Oleh karena itu perlu dicari alternatif penggunaan pewarna sintetis makanan menggunakan pewarna alami, salah satunya yaitu angkak.
Ayu Handayani, -
core  

TAXONOMIC INVESTIGATION OF MONASCUS PURPUREUS 94-25 STRAIN

, 2002
Monascus sp. 94-25 strain was isolated from red rice with the purpose of red pigments submerged production. Morphological characterisation on the taxonomically important for the genus media, showed that the strain produced cleistothecia with oval ...
Tanya Rasheva, Jean Noel Hallet and Anna Kujumdzieva
core  

Effects of Monascus purpureus CWT 715 on Insulin Resistance Prevention and Antioxidative Properties in Fructose - fed Rats

, 2010
[[abstract]]Metabolic syndrome is a cluster of disorders, including hypertension, hyerinsulinemia, insulin resistance and hypertriglyceridemia that increase for type 2 diabetes. Natural antioxidants were reported to ameliorate metabolic syndrome. Studies
Han-Tsung Kuo
core  

ISOLASI ZAT WARNA Monascus purpureus HASIL FERMENTASI PADAT DENGAN BERAS SEBAGAI SUBSTRAT

, 2018
Monascus purpureus merupakan kapang yang mampu menghasilkan zat warna sebagai metabolit sekundernya. Zat warna dari kapang Monascus purpureus diisolasi dari beras hasil fermentasi padat yang dikenal sebagai angkak.
YULIANA, ANNA
core