Results 71 to 80 of about 6,575 (162)

Metabolic modulation of TCA cycle by S-nitrosylation in Monascus spp.

Synthetic and Systems Biotechnology
Monascus spp. produces several beneficial secondary metabolites (SMs), such as Monacolin K and Monascus pigments, which have wide applications in the pharmaceutical and food industries.
Zitong Meng, Yingao Tan, Yali Duan, Mu Li   +3 more
doaj   +1 more source

Mutation and Characterization of an Albino Mutant of Monascus sp. Isolated from the Cikapundung River, Bandung

Microbiology Indonesia, 2010
Monascus sp. isolated from Cikapundung River, Bandung was mutated using ethyl methanesulfonate (2.5%, 90 min). Previously, this wild type was identified as Monascus purpureus ITBCC-HD-F001 employing random amplification polymorphic DNA (RAPD).
TIANA MILANDA, MARLIA SINGGIH WIBOWO, TUTUS GUSDINAR, HARYANTO DHANUTIRTO   +3 more
doaj   +1 more source

Properties and Cultivation of Fusarium spp. to Produce Mycoprotein as an Alternative Protein Source

Sustainable Food Proteins, Volume 3, Issue 1, March 2025.
This review explores the potential of Fusarium species in producing mycoprotein, a sustainable alternative protein source. It also delves into the origin of Fusarium species and its history related to mycoprotein production, nutrient assimilation, cultivation methods, nutritional and rheological properties, market presence, sustainability, and legal ...
Ramona Cheriaparambil, Lutz Grossmann
wiley   +1 more source

Investigation of the effects of Elicitation and Quorum sensing on Monascus purpureus C322

Monascus purpureus, traditionally used in Chinese red yeast rice, is known for its production of lovastatin—a compound effective in reducing cholesterol—and various pigments (red, yellow, and orange).
Yerramalli, Sirisha
core   +1 more source

Evaluation of antiobesogenic properties of fermented foods: In silico insights

Journal of Food Science, Volume 90, Issue 3, March 2025.
Abstract Obesity prevalence has steadily increased over the past decades. Standard approaches, such as increased energy expenditure, lifestyle changes, a balanced diet, and the use of specific drugs, are the conventional strategies for preventing or treating the disease and its associated complications.
Abdullahi Adekilekun Jimoh, Oluwafemi Ayodeji Adebo   +1 more
wiley   +1 more source

Scientific Opinion on additional scientific data related to the safety of monacolins from red yeast rice submitted pursuant to Article 8(4) of Regulation (EC) No 1925/2006

EFSA Journal, Volume 23, Issue 2, February 2025.
Abstract The Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver a scientific opinion on the safety of monacolins from red yeast rice (RYR), which have been placed under Union scrutiny in Part C of Annex III in accordance with Article 8(4) of Regulation (EC) No 1925/2006.
EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA), Dominique Turck, Torsten Bohn, Montaña Cámara, Jacqueline Castenmiller, Stefaan De Henauw, Karen Ildico Hirsch‐Ernst, Ángeles Jos, Inge Mangelsdorf, Breige McNulty, Androniki Naska, Kristina Pentieva, Alfonso Siani, Frank Thies, Leonard Matijević, Silvia Valtueña Martinez, Alexandre Maciuk   +17 more
wiley   +1 more source

NaCl Inhibits Citrinin and Stimulates Monascus Pigments and Monacolin K Production

Toxins, 2019
Applications of beneficial secondary metabolites produced by Monascus purpureus (M. purpureus) could be greatly limited for citrinin, a kidney toxin. The link of NaCl with cell growth and secondary metabolites in M.
Zhixin Zhen, Xiaoqian Xiong, Yingbao Liu, Jialan Zhang, Shaojin Wang, Li Li, Mengxiang Gao   +6 more
doaj   +1 more source

Microbial Characterization of a Zambian Honey Vinegar

Food Science &Nutrition, Volume 13, Issue 1, January 2025.
This study presents a metagenomic analysis of Forest Fruits Organic Honey Vinegar (FFOHV) from Zambia, compared to two commercial live Cider vinegars: Bragg Organic Apple Cider Vinegar (BOACV) and Nature's Source Apple Cider Vinegar (NSACV). FFOHV exhibited a richer microbial diversity, containing five bacterial and nine fungal genera, including the ...
Garth Anton Cambray, Jarmo‐Charles Julian Kalinski   +1 more
wiley   +1 more source

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

, 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  

Screening, Characterization and Mutagenesis Breeding of Monascus Isolates with High Esterification Activity

Foods
Esters are predominant fragrance components in various traditional fermented foods. Hongqu rice wine, a beverage gaining popularity among young consumers in China, largely owes its aromatic profile to esterases derived from Monascus species.
Chen Zhou, Shuran Yang, Xingche Zhu, Xiaoxi Li, Jing Li, Zhenghui Lu   +5 more
doaj   +1 more source