Beneficial Effects of Monascus sp. KCCM 10093 Pigments and Derivatives: A Mini Review [PDF]
Molecules, 2018 The production of Monascus pigments and related byproducts, via microbial fermentation, has been broadly utilized as coloring by traditional food industries and as a natural textile dye.
Daehwan Kim, Seockmo Ku
exaly +3 more sources
Analisis Pigmen Monascus yang Ditumbuhkan pada Berbagai Jenis Beras Dengan Pelarut Yang Berbeda [PDF]
Jurnal Teknologi Pangan, 2023 Monascus adalah salah satu jenis kapang asomyte yang menghasilkan pigmen. Salah satu faktor yang berpengaruh terhadap produksi pigmen Monascus adalah jenis medium yang digunakan.
Dhanang Puspita +2 more
doaj +3 more sources
Effect of a Monascus sp. Red Yeast Rice Extract on Germination of Bacterial Spores [PDF]
Frontiers in Microbiology, 2021 The pink-red color of traditional sausages (cured meat) is the result of nitrite addition and the formation of nitrosomyoglobin. However, the pleasant color of processed meat products is a side effect of nitrite addition while the main anticipated goal ...
Marketa Husakova +3 more
doaj +2 more sources
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
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Considerations Regarding the Cytotoxicity of Certain Classes of Fungal Polyketides—Potential Raw Materials for Skincare Products for Healthy and Diseased Skin [PDF]
PharmaceuticsBackground: This study investigates the cytotoxicity of microbial polyketides biosynthesized by Monascus species through both in silico and in vitro approaches.
Daniela Albisoru +7 more
doaj +2 more sources
Molecular phylogeny and ecological diversity of endolichenic fungi inhabiting Acarospora schleicheri (Ach.) A. Massal, isolated from a Chilean Andean zone [PDF]
Scientific ReportsHigh-altitude ecosystems in the Andes present diverse extreme environmental conditions, yet the fungal biodiversity associated with crustose lichens remains largely unexplored.
Guillermo Fernandez-Bunster +2 more
doaj +2 more sources
Effect of Temperature-Shift and Temperature-Constant Cultivation on the Monacolin K Biosynthetic Gene Cluster Expression in Monascus sp. [PDF]
Food Technology and Biotechnology, 2017 In this study, the effects of temperature-shift (from 30 to 25 °C) and temperature-constant (at 30 °C) cultivation on the mass of Monascus fuliginosus CG-6 mycelia and concentration of the produced monacolin K (MK) were monitored.
Lin Lin +4 more
doaj +2 more sources
Application Progress of Omics Technology in Monascus sp. Research(组学技术在红曲霉研究中应用的进展) [PDF]
Shipin kexue jishu xuebao, 2023 The development of omics technologies (OTs) has expanded our understanding of growth and development, synthesis of metabolites, and the mechanisms of metabolic regulation in Monascus sp..
WANG Changlu(王昌禄) +4 more
doaj +1 more source
In Silico Study on Testing Antidiabetic Compounds Candidate from Azaphilone Mold Monascus sp.
Microbiology Indonesia, 2020 Monascus sp. is a mold that is used for rice fermentation so that the brown rice is produced (Red Mold Rice) or Angkak. This rice has long been used on Asian food and traditional medicine.
Anna Yuliana +3 more
doaj +1 more source
The potential, strategies, and challenges of Monascus pigment for food application
Frontiers in Sustainable Food Systems, 2023 The demand for dyes from natural sources to substitute synthetic dyes for application in the food industry has been continuously increasing due to some synthetic dyes being associated with several problems, including hypersensitivity, carcinogenesis, and
Mariana Buranelo Egea +4 more
doaj +1 more source