Results 11 to 20 of about 6,575 (162)

Investigation of Citrinin and Pigment Biosynthesis Mechanisms in Monascus purpureus by Transcriptomic Analysis [PDF]

Frontiers in Microbiology, 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.
Bin Liang, Xin-Jun Du
exaly   +4 more sources

Investigations into Chemical Components from Monascus purpureus with Photoprotective and Anti-Melanogenic Activities [PDF]

Journal of Fungi, 2021
Monascus species are asexually or sexually reproduced homothallic fungi that can produce a red colorant, specifically the so-called red yeast rice or Anka, which is used as a food ingredient in Asia. Traditional experiences of using Monascus for treating
Ho-Cheng Wu, Yih-Fung Chen, Ming-Jen Cheng, Ming-Der Wu, Yen-Lin Chen, Hsun-Shuo Chang   +5 more
doaj   +2 more sources

PENGARUH KOSENTRASI TEPUNG BERAS TERHADAP KARAKTERISTIK PIGMEN ALAMI YANG DIHASILKAN OLEH MONASCUS PURPUREUS DARI KULIT PISANG [PDF]

Jurnal Teknologi Pangan, 2017
ABSTRAKKulit pisang merupakan salah satu limbah yang belum banyak dimanfaatkan dankandungan karbohidrat dalam kulit pisang masih tergolong tinggi sehingga dapatdigunakan sebagai media untuk pertumbuhan kapang Monascus purpureus.
Ambar Fidyasari, Yohana Rafiqah
doaj   +2 more sources

Increased Water-Soluble Yellow Monascus Pigment Productivity via Dual Mutagenesis and Submerged Repeated-Batch Fermentation of Monascus purpureus [PDF]

Frontiers in Microbiology, 2022
Monascus pigments (MPs) have been used in the food industry for more than 2,000 years and are known for their safety, bold coloring, and physiological activity. MPs are mainly yellow (YMPs), orange (OMPs), and red (RMPs).
Jie Bai, Zihan Gong, Meng Shu, Hui Zhao, Fanyu Ye, Chenglun Tang, Chenglun Tang, Song Zhang, Bo Zhou, Dong Lu, Xiang Zhou, Qinlu Lin, Jun Liu, Jun Liu   +13 more
doaj   +2 more sources

Extraction, Purification and Evaluation of Bioactivity of Lovastatin From Monascus purpureus Fermented Finger Millet

Food Safety and Health
Red yeast rice (RYR), a traditional fermented food product derived from Monascus purpureus cultivation on rice, has been utilized as both food and food additive throughout East Asian countries for centuries.
Monu Kumar, Gaurav Chaudhary, Anita Rani Sehrawat   +2 more
doaj   +2 more sources

Antimicrobial activity of Monascus purpureus-derived red pigments against Salmonella typhimurium, Escherichia coli, and Enterococcus faecalis [PDF]

AMB Express
The rise of antimicrobial-resistant microorganisms (AMR) poses a significant global challenge to human health and economic stability. In response, various scientific communities are seeking safe alternatives to antibiotics.
Islam I. Teiba, Islam Mamdouh, Mokhtar I. Yousef, Ahmed Hussein, Emad H. El-Bilawy   +4 more
doaj   +2 more sources

Optimization of Monascus Pigment Production on Date Waste Substrates Using Solid State Fermentation

Applied Food Biotechnology, 2021
Background and Objective: Monascus purpureus can produce pigments with light yellow to dark red colors. It includes several health properties. In this study, a low-cost process has been developed for the production of natural pigments from filamentous ...
Mahshid Asghari, Mahshid Jahadi, Farideh Hesam, Nafiseh Ghasemi-Sepro   +3 more
doaj   +1 more source

Optimizing Submerged Cultivation for the Production of Red Pigments by Monascus purpureus on Soybean Meals using Response Surface Methodology

Applied Food Biotechnology, 2020
Background and objective: Monascus purpureus is a filamentous fungus with ability to produce pigments with therapeutic properties. Red pigments are especially used as additives, antioxidants, preservatives and substitutions for nitrites in food ...
Hadiseh Keivani, Mahshid Jahadi, Nafiseh Ghasemisepero   +2 more
doaj   +1 more source

Insight into the phylogeny and metabolic divergence of Monascus species (M. pilosus, M. ruber, and M. purpureus) at the genome level

Frontiers in Microbiology, 2023
BackgroundSpecies of the genus Monascus are economically important and widely used in the production of food colorants and monacolin K. However, they have also been known to produce the mycotoxin citrinin.
Zhiyu Zhang, Zhiyu Zhang, Mengfei Cui, Mengfei Cui, Panting Chen, Panting Chen, Juxing Li, Juxing Li, Zhitao Mao, Yufeng Mao, Zhenjing Li, Zhenjing Li, Qingbin Guo, Qingbin Guo, Changlu Wang, Changlu Wang, Xiaoping Liao, Xiaoping Liao, Huanhuan Liu, Huanhuan Liu   +19 more
doaj   +1 more source

Improvement of Silver Nanoparticles Synthesis by Monascus purpureus using Gamma Irradiation [PDF]

Research Journal of Applied Biotechnology, 2015
Aqueous dispersion of highly stable silver nanoparticles were synthesized using gamma irradiation with Monascus purpureus supernatant molecules as reducing and stabilizing agent.
Ahmed El-Batal, Ashraf El-Baz, Farag Abomosalam, Ahmed Tayel   +3 more
doaj   +1 more source