Results 51 to 60 of about 840 (186)
Monascus sanguineus May Be a Natural Nothospecies
Frontiers in Microbiology, 2020 The genus Monascus has important economic and ecological values. In 2016, we isolated a strain M. sanguineus. After studying the phylogenetic relationship of Monascus, we believe that M.
Yatao He +6 more
doaj +1 more source
Effect of red koji as a Starter Culture in “Wanergao”: A Traditional Fermented Food in China
Food Science &Nutrition, Volume 8, Issue 10, Page 5580-5590, October 2020., 2020 Sensory characteristics Wanergao with/without starters. Opened round, CN: no starter added; closed square, SM1 starter culture; closed rhombus, SM2 starter culture Abstract The objective of this study was to explore the effect of red kojis on essential indices of Wanergao.
Xuefeng Zeng +6 more
wiley +1 more source
PacBio SMRT 염기서열분석 기술 기반 Monascus ruber 대상 CRISPR/Cas9 시스템 개발 [PDF]
, 2021 학위논문(석사) -- 서울대학교대학원 : 국제농업기술대학원 국제농업기술학과, 2021.8. 칼루.The genus Monascus has been used in the production of food components, natural pigments, and food supplements with positive effects on human health.
윤혜리
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Frontiers in Microbiology, 2021 Cocultivation is an emerging and potential way to investigate microbial interaction in the laboratory. Extensive researches has been carried out over the years, but some microorganism cocultivation are not easy to implement in the laboratory, especially ...
Xi Yuan +3 more
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MOLECULAR PHYLOGENETIC ANALYSIS OF MONASCUS FUNGI BASED ON INTERNAL TRANSCRIBED SPACER REGION
Biotropia: The Southeast Asian Journal of Tropical Biology, 2011 A molecular analysis of internal transcribed spacer region has been carried out to reveal the relationship among 16 strains of Monascus spp. A primer set comprised primer ITS1 and ITS4 was used to amplify this region in which they were cloned and ...
N SUHARNA, Y. KIKUCHI, T. FUKATSU
doaj +1 more source
Monascus ruber Tiegh., Bull. Soc.
, 2017 7. Monascus ruber Tiegh., Bull. Soc. bot. Fr. 31: 226 (1884) (Plate 1, Fig. 17) Colonies in CYA25 with fast growth, 25–35 mm diam. in seven days, appressed, velutinous to floccose, with fimbriated margin, initially white, then light brown, progressively darker with cleistothecia maturation, occasionally reddish.
Melo, Roger Fagner Ribeiro +2 more
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Microbial community modulates growth of symbiotic fungus required for stingless bee metamorphosis.
PLoS ONE, 2019 The Brazilian stingless bee Scaptotrigona depilis requires the brood cells-associated fungus Zygosaccharomyces sp. as steroid source for metamorphosis. Besides the presence of Zygosaccharomyces sp., other fungi inhabit S.
Camila Raquel Paludo +9 more
doaj +1 more source
, 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.
Yufeng Mao (3457196) +10 more
core +1 more source
Enhancement of microbial pigment production from Monascus ruber by sodium octanoate addition [pdf] [PDF]
Acta Scientiarum Polonorum Technologia Alimentaria, 2020 The addition of fatty acids and other molecules to culture media may intensify the production of biomolecules, such as monascus pigments, however, few studies of this have been developed. Thus, the objective of the present study was to investigate the effects of adding sodium octanoate to the culture medium, with a view to increasing the synthesis and ...
Taynara Álvares, Martins +1 more
openaire +2 more sources
Applied Sciences, 2020 The color of food is a critical factor influencing its general acceptance. Owing to the effects of chemical colorants on health, current research is directly aimed at producing natural and healthy food colorants from microbial sources.
Osama M. Darwesh +4 more
doaj +1 more source