Results 71 to 80 of about 158 (121)

Producers and Important Dietary Sources of Ochratoxin A and Citrinin

Toxins, 2013
Ochratoxin A (OTA) is a very important mycotoxin, and its research is focused right now on the new findings of OTA, like being a complete carcinogen, information about OTA producers and new exposure sources of OTA.
Jiri Ruprich, Frantisek Malir, Vladimir Ostry   +2 more
doaj   +1 more source

Agrobactrium tumefaciens-mediated transformation of Monascus ruber.

Journal of microbiology and biotechnology, 2008
Agrobacterium tumefaciens-mediated transformation (ATMT) was successfully applied to Monascus ruber. The optimum cocultivation time was 84 h with an efficiency of 900 to 1,000 transformants when 1x106 spores were used with the same volume of bacteria. The stability of transformants was over 98% after five generations. When M. ruber was transformed with
Yun-Jung, Yang, Inhyung, Lee
openaire   +1 more source

Biosynthesis of monacolins: Conversion of monacolin L to monacolin J by a monooxygenase of Monascus ruber.

The Journal of Antibiotics, 1989
The microbial metabolites monacolins J and L are specific inhibitors of 3-hydroxy-3-methylglutaryl CoA reductase, the rate-limiting enzyme in cholesterol synthesis. The producing strain Monascus ruber M 4681 was found to convert exogenously added monacolin L to J.
D, Komagata, H, Shimada, S, Murakawa, A, Endo   +3 more
openaire   +3 more sources

Enhancing bioprocessing of red pigment from immobilized culture of gamma rays mutant of the endophytic fungus Monascus ruber SRZ112

Journal of Biological Engineering
Considerable attention has been paid to exploring the biotechnological applications of several Monascus sp. for pigment production. In this study, our focus is on enhancing the bioprocessing of red pigment (RP) derived from the endophytic fungus Monascus
El-Sayed R. El-Sayed, Shaimaa A. Mousa, Tomasz Strzała, Filip Boratyński   +3 more
doaj   +1 more source

Transcriptomic Analysis of NaCl Stress on Monascus Pigment Biosynthesis and Monascus Flavor Fingerprint in Monascus ruber CICC41233

This study investigated the effects of NaCl on growth, Monascus pigment production, and Monascus flavor profile in Monascus ruber CICC41233. The M.ruber CICC41233 was first cultured on a solid malt-peptone-starch medium containing varying NaCl concentrations (0-6% w/v) to evaluate the growth.
Weiwei Wu, Chuannan Long, Yan Wang, Xiaoshu Wu, Jingjing Cui   +4 more
openaire   +1 more source

Efeito dos resíduos de café seco e fermentado por Monascus ruber no metabolismo de camundongos Apo E Effect of dry coffee residues fermented with Monascus ruber on the metabolism of Apo E mice

Arquivos Brasileiros de Cardiologia, 2012
FUNDAMENTO: A aterosclerose é uma doença inflamatória crônica de origem multifatorial que ocorre em resposta à agressão endotelial. O fungo Monascus ruber apresenta atividade hipocolesterolêmica e polifenóis presentes no resíduo de café apresentam ...
Larissa Froede Brito, Lívia Dias de Queirós, Maria do Carmo Gouveia Peluzio, Sônia Machado Rocha Ribeiro, Sérgio Luis Pinto da Matta, José Humberto de Queiroz   +5 more
doaj  

Monascus ruber [PDF]

, 2020
openaire   +1 more source

Enhancement of Monascus Azaphilone Pigments Production Without Citrinin Contamination by Targeting Overexpression of Histone Acetyltransferase MrEsa1 and Deletion of Polyketide Synthase PksCT

Journal of Fungi
Monascus spp. are renowned for producing valuable Monascus azaphilone pigments (MonAzPs), yet their biosynthesis is intrinsically linked to the co-production of the mycotoxin citrinin, posing a significant safety challenge and limiting industrial ...
Jing Zhang, Shuyu Yang, Qi Wang, Qilu Liu, Junchi Chen, Yunxia Gong, Ruiping Xu, Yanchun Shao   +7 more
doaj   +1 more source

Modeling the Thermal Inactivation of Monascus ruber Ascospores Isolated from Green Olive (Arauco Cultivar) Storage Brine: An Alternative Strategy to Reduce Antifungal Chemical Agents

Foods
Monascus ruber is an important fungus that causes spoilage in table olives, resulting in the darkening of the brine, the softening of the fruit, increased pH, and apparent mycelial growth.
Leandro Pereira Cappato, Amanda Mattos Dias-Martins, Izadora Martina de Freitas Meireles, Elisa Helena da Rocha Ferreira, Wilson José Fernandes Lemos Junior, Amauri Rosenthal   +5 more
doaj   +1 more source

Efeito dos resíduos de café seco e fermentado por Monascus ruber no metabolismo de camundongos Apo E

Arquivos Brasileiros de Cardiologia, 2012
FUNDAMENTO: A aterosclerose é uma doença inflamatória crônica de origem multifatorial que ocorre em resposta à agressão endotelial. O fungo Monascus ruber apresenta atividade hipocolesterolêmica e polifenóis presentes no resíduo de café apresentam ...
Larissa Froede Brito, Lívia Dias de Queirós, Maria do Carmo Gouveia Peluzio, Sônia Machado Rocha Ribeiro, Sérgio Luis Pinto da Matta, José Humberto de Queiroz   +5 more
doaj