Comparative Transcriptomic Analysis of Key Genes Involved in Citrinin Biosynthesis in Monascus purpureus. [PDF]
J Fungi (Basel), 2023 Huang Y, Yang C, Molnár I, Chen S.
europepmc +1 more source
Enhancement of functional activity and biosynthesis of exopolysaccharides in Monascus purpureus by genistein treatments. [PDF]
Curr Res Food Sci, 2022 Xie L +6 more
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Solid-state fermentation of Saba banana peel for pigment production by Monascus purpureus. [PDF]
Braz J Microbiol, 2023 Louhasakul Y +3 more
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FermentationMonascus pigments (MPs) are the most valuable secondary metabolites of Monascus. To improve the production of MPs is of great importance to food processing. Currently, studies using rice bran as the substrate to produce MPs are rare. In this study, rice bran with different carbon sources and cellulase hydrolysis conditions were explored in Monascus ...
Di Chen, Yanping Xu, Han Li, Xuemin Zhu
openaire +1 more source
, 2017 Angkak adalah produk hasil fermentasi dengan substrat beras yang menghasilkan warna merah karena aktifitas kapang merah. Penelitian ini dilakukan untuk mengetahui keberadaan kapang Monascus Purpureus yang terdapat pada beras angkak yang diperoleh dari ...
Rismayanti, Fatmala
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PENGARUH KONSENTRASI INOKULUM Monascus purpureus TERHADAP PRODUKSI PIGMEN PADA SUBSTRAT TEPUNG BIJI NANGKA (Artocarpus heterophyllus) [PDF]
, 2013 Penggunaan pewarna sintetis memiliki berbagai efek negatif terhadap kesehatan manusia. Pigmen yang dihasilkan dari kapang Monascus purpureus dapat digunakan sebagai alternatif pewarna alami makanan. Telah dilakukan penelitian tentang pengaruh konsentrasi
Yuliani, Lia Amelia
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Isolation and characterization of bioactive compounds produced from Monascus purpureus.
, 2017 The genus Monascus belongs to the class Ascomyecetes and the family Monascaceae was classified and named by French scientist Van Tieghem. In 1895, Went did a careful study on the Monascus purpureus, a species discovered from the samples collected by ...
Saikat, Mondal
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, 2009 [[abstract]]Abstract Monascus purpureus (M. purpureus) is a species of mold that is traditionally and widely used in China and is vital in the production of fermented foods.
Tasi Ya Mei
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Exploring the Anti-Cancer Effects of Fish Bone Fermented Using Monascus purpureus: Induction of Apoptosis and Autophagy in Human Colorectal Cancer Cells. [PDF]
Molecules, 2023 Chen YT +6 more
europepmc +1 more source
Primer reporte de Monascus purpureus en ensilaje de maíz avena, triticale y alfalfa
, 2019 Monascus purpureusis used in the food industry as a natural pigment, mainly by Asian countries; however, this fungus produces a mycotoxin called citrinin, which causes diseases such as hepatotoxicity, teratogenicity, tumors and mutations, in mammals ...
Hernández Pérez, Anselmo +5 more
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