Results 61 to 70 of about 2,174 (206)
Prospective of Pigments as an Additive to Commercial Sunscreens
Natural Product Communications, 2019 Red and yellow pigments from Monascus purpureus (NMCC-PF01) were evaluated to enhance sun protection factor (SPF) of commercial sunscreens and Aloe vera extract.
Sunil H. Koli +3 more
doaj +1 more source
Fermentation, 2023 Hong Qu (HQ), obtained through fermentation of various grains using Monascus spp., has been widely utilized as the main and characteristic initial saccharification and traditional fermentation starter in the food brewing industry. The quality, color, and
Yingying Huang +3 more
doaj +1 more source
Biofuels, Bioproducts and Biorefining, Volume 20, Issue 2, Page 806-816, March/April 2026.Abstract Agro‐industrial by‐products can be used as valuable nutrient sources for the sustainable production of high‐value‐added compounds. The goal of this study was utilize raw citrus industrial by‐product (RCB) as a carbon source for the simultaneous production of red colorants and enzymes by the filamentous fungus Talaromyces amestolkiae under lab ...
Caio de Azevedo Lima +8 more
wiley +1 more source
Toxins, 2018 Background: Low-frequency magnetic fields (LF-MFs) dampen the citrinin output by Monascus purpureus in fermentations. The influence of LF-MFs on biosynthesis by M. purpureus was evaluated at the protein level. Methods: Cultures were treated with a 1.6-mT
Jialan Zhang +3 more
doaj +1 more source
PLANTS, PEOPLE, PLANET, Volume 8, Issue 2, Page 499-515, March 2026.Fungal systematics can feel overwhelming given the vast species diversity within this kingdom, with numerous subgroups at every taxonomic rank. This often creates a disconnect between the undertsnidng of fungal taxonomic diversity and their societal relevance.
Anna Vaiana +4 more
wiley +1 more source
Comparative study of Monascus sanguineus and Monascus purpureus for red pigment production under stress condition [PDF]
, 2013 Monascus sp. is known for pigment production. Monascus sp. synthesized pigment has been used as food colorants for quite a long time. According to literature, many strains have been isolated from Monascus, which are internationally acknowledged and there
P, * Tallapragada, R Dikshit
core
POLA PERTUMBUHAN KAPANG Monascus purpureus PADA MEDIA BERAS, JAGUNG, DAN KOMBINASI BERAS - JAGUNG
, 2009 The aim of the study was to determine the pattern of Monascus purpureus growth on the rice, corn, and rice-corn combination medium. The study was done at microbiology laboratory of Biologi Departement, Gorontalo State University.
Kumaji, Syam +3 more
core +1 more source
Food Safety and Health, Volume 4, Issue 1, Page 138-146, January 2026.A graphical abstract showing lovastatin extraction from Monascus purpureus fermented finger millet. ABSTRACT 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 +2 more
wiley +1 more source
Journal of Pure and Applied Microbiology, 2023 This study aims to reconcile industrially suitable strains of higher red pigment producing Monascus purpureus MPA5 and higher Monacolin K producing Monascus ruber MRA7, were tried to fuse for development of increased efficacy of targeted secondary ...
Anindita Sinha, Keka Sarkar
doaj +1 more source
Food Science &Nutrition, Volume 13, Issue 11, November 2025.Fish by‐products, often discarded, are rich sources of bioactive peptides, collagen, and omega‐3s with antioxidant, antihypertensive, and antimicrobial properties. Advanced, sustainable extraction technologies can valorize this waste into functional food, nutraceutical, and biomedical ingredients.
Muhammad Waqar +9 more
wiley +1 more source