Results 51 to 60 of about 646 (151)

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, Zhongyue Tang, Wei Zhang, Lapin He, Li Deng, Chun Ye, Jin Fan   +6 more
wiley   +1 more source

Cocultivation Study of Monascus spp. and Aspergillus niger Inspired From Black-Skin-Red-Koji by a Double-Sided Petri Dish

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, Xi Yuan, Fusheng Chen, Fusheng Chen   +3 more
doaj   +1 more source

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, Maia, Leonor Costa, Miller, Andrew Nicholas   +2 more
openaire   +2 more sources

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, Gleb Pishchany, Andres Andrade-Dominguez, Eduardo Afonso Silva-Junior, Cristiano Menezes, Fabio Santos Nascimento, Cameron R Currie, Roberto Kolter, Jon Clardy, Mônica Tallarico Pupo   +9 more
doaj   +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, Francielo, Vendruscolo   +1 more
openaire   +2 more sources

Isolation and Optimization of Monascus ruber OMNRC45 for Red Pigment Production and Evaluation of the Pigment as a Food Colorant

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, Ibrahim A. Matter, Hesham S. Almoallim, Sulaiman A. Alharbi, You-Kwan Oh   +4 more
doaj   +1 more source

Antifungal and Photocatalytic Activity of Smart Paint Containing Porous Microspheres of TiO2 [PDF]

Materials Research, 2020
In this study, porous microspheres of TiO2 (µTiO2) were synthesized, characterized and incorporated into an acrylic paint formulation to obtain a photocatalytically active paint.
Suélen Maria de Amorim, Joice Cristine Sapatieri, Denise Esteves Moritz, Michele Di Domenico, Letícia Alves da Costa Laqua, Camilla Daniela Moura-Nickel, Gláucia Maria Falcão Aragão, Regina de Fátima Peralta Muniz Moreira   +7 more
doaj   +1 more source

Raw citrus by‐product valorization: unlocking the potential of biotransformation by Talaromyces amestolkiae to obtain cellulolytic enzymes and natural colorants

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, Heitor B. S. Bento, Flávio Pereira Picheli, Fernanda de Oliveira, Almiro Pires da Silva Neto, Danielle Biscaro Pedrolli, Fernando Masarin, Silvio Silvério da Silva, Valéria Carvalho Santos‐Ebinuma   +8 more
wiley   +1 more source

Fish By‐Products Utilization in Food and Health: Extraction Technologies, Bioactive, and Sustainability Challenges

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, Nimra Sajjad, Qudrat Ullah, S. S. Vasanthkumar, Faiyaz Ahmed, Worawan Panpipat, Rotimi E. Aluko, Lovedeep Kaur, Manat Chaijan, Temesgen Anjulo Ageru   +9 more
wiley   +1 more source