Results 171 to 180 of about 2,174 (206)

Lipid production by Monascus purpureus albino strain

Journal of Biotechnology, 1997
Abstract Monascus purpureus DSM 1379 strain was used to study pigment and lipid synthesis and it was shown that both processes are concurrent. In order to obtain only lipids a white mutant has been selected from the red pigment producing strain.
T Rasheva, A Kujumdzieva, J.-N Hallet
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การชักนำให้เกิดมิวเตชันในรา Monascus purpureus ด้วยรังสีอัลตราไวโอเลต

1998
เปรียบเทียบการเจริญเติบโตของเชื้อรา Monascus purpureus สามสายพันธุ์ ในอาหารเลี้ยงเชื้อสองสูตร คือ yeast extract malt (YM) และ yeast extract malt + cassava srarch (YMC) พบว่า เชื้อราทั้งสามสายพันธุ์นี้มีอัตราการเจริญเติบโตไม่แตกต่างกันอย่างชัดเจน และจากการเปรียบเทียบความสามารถในการผลิตสารสีแดงของเชื้อราทั้งสามสายพันธุ์พบว่า สายพันธุ์ที่ 1 สามารถสร ...
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[Steroids from Monascus purpureus metabolite].

Zhongguo Zhong yao za zhi = Zhongguo zhongyao zazhi = China journal of Chinese materia medica, 2009
To study the chemical constituents of Monascus purpureus metabolite.The compounds were isolated by column chromatography methods, and their structures were determined by spectroscopic methods.Eight compounds were isolated from the petroleum ether fraction of ethanolic extract and elucidated as stigmast-4-en-3-one (1), 3-oxo-24-methylenecycloarane (2 ...
Xiaoya, Shang, Ruolan, Wang, Suqin, Yin, Jinjie, Li, Zonglian, Jin   +4 more
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Assessment of the dyeing properties of pigments from Monascus purpureus

Journal of Chemical Technology & Biotechnology, 2005
AbstractMonascus purpureus C322 was cultivated on well‐established production media to yield prevailingly red or orange pigment‐rich ethanolic extracts. Once these extracts had been diluted by an overall factor of 50, they were used as such to dye raw wool standard specimens differently premordanted using alum or stannic chloride.
De Santis, D., Moresi, M., Gallo, A. M., Petruccioli, Maurizio   +3 more
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Valorization of bakery waste for biocolorant and enzyme production by Monascus purpureus

Journal of Biotechnology, 2016
A concept of utilizing bakery waste as a nutrient source for the fermentative production of bio-colorant by Monasucus purpureus has been developed. The proposed ideas provide an innovative approach to establish a system or method to reduce the bakery waste problem encountered by Hong Kong or other countries. Bakery waste collected from bakery store was
Md Ariful Haque, Vasiliki Kachrimanidou, Apostolis Koutinas, Carol Sze Ki Lin   +3 more
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Characterization of a non-pigment producing Monascus purpureus mutant strain

Antonie van Leeuwenhoek, 2003
A characterization of a non-pigment producing mutant Monascus purpureus M12 compared with its parental strain Monascus purpureus Went CBS 109.07 has been performed aiming to investigate the relation between pigment biosynthesis and other characteristics of these fungi.
Tanya V, Rasheva, Trayana S, Nedeva, Jean-Noel, Hallet, Anna V, Kujumdzieva   +3 more
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Case Report. Monascus purpureus-a new fungus of allergologic relevance

Mycoses, 2002
Summary.  Anaphylactic reactions to food containing allergens in the consumption or preparation of food are well known. However, allergy in the preparation of sausages has rarely been described. In the present study a 26‐year‐old‐butcher was investigated who had a severe anaphylactic reaction developing sneezing, rhinitis, conjunctivitis, generalised ...
Uta-Christina, Hipler, W, Wigger-Alberti, A, Bauer, P, Elsner   +3 more
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Nutrition regulation for the production of Monascus red and yellow pigment with submerged fermentation by Monascus purpureus

Biocatalysis and Agricultural Biotechnology, 2019
Abstract The potential economic values and applications of natural yellow and red pigments in the food industry, cosmetic, and textile cannot be underestimated. So the improvement of a bioprocess for better production of Monascus pigments (MPs) using nutrition regulation under submerged fermentation was carried out.
Clement Agboyibor, Wei-Bao Kong, Ai-Mei Zhang, Shi-Quan Niu   +3 more
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Functional Verification of Transcription Factor comp54181_c0 in Monascus purpureus

Journal of Basic Microbiology
ABSTRACTMonacolin K is a valuable secondary metabolite produced after a period of fermentation by Monascus purpureus; however, our current understanding of the regulatory mechanisms of its synthesis remains incomplete. This study conducted functional analysis on the key transcription factor, comp54181_c0, that is involved in the synthesis of monacolin ...
Chan Zhang, Haijiao Wang, Arzugul Ablimit, Yufei Zhao, Qing Sun, HuiJun Dong, Bo-Bo Zhang, Chengjian Liu, Chengtao Wang   +8 more
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[Monascus purpureus: a new fungus of allergenic relevance].

Mycoses, 2001
Anaphylactic reactions to food containing allergens in the consumption or preparation of food are well known. However, allergy in the preparation of sausages have rarely been described. In the present study a 26-year-old butcher was investigated who had a severe anaphylactic reaction developing sneezing, rhinitis, conjunctivitis, generalised pruritus ...
U C, Hipler, W, Wigger-Alberti, A, Bauer, P, Elsner   +3 more
openaire   +1 more source