Monascus sp. Pigment Potency as Simple Preservative in Food Ingredients [PDF]
, 2022 Everyday foodstuffs such as tofu, chicken, and fish are ingredients that have a short shelf life if stored outdoors or in the open air. The fungus Monascus sp. is a fungus whose pigment is often used in giving color to food.
Maherani, Vincentia Fenice Angger +5 more
core
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
Optimization of fermentation conditions for Monascus water-soluble red pigment from soy sauce residues by response surface methodology [PDF]
Zhongguo niangzaoAiming at the resource utilization of soy sauce residue and the demand for low-cost production of water-soluble Monascus red pigment, the research on the optimization of liquid fermentation conditions of soy sauce residue by Monascus were carried out. In
ZHANG Xinfeng, WANG Xuan, HU Chenyang, WANG Weiping
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
Pola Produksi Pigmen Monascus oleh Monascus SP. Kjr 2 pada Media Biji Durian Varietas Petruk melalui Fermentasi Padat [PDF]
, 2016 Angkak (red yeast rice) is rice fermented by Monascus sp. Monascus sp. KJR 2 is an isolate from red yeast rice in Kertajaya area. Based on previous study, it is known that KJR 2 is a potential isolate to produce pigments.
Kusumawati, Netty +5 more
core +1 more source
The role of carbon and nitrogen sources in the production of bioactive compounds in Monascus fermentation products: a mini review [PDF]
, 2021 Angkak is one of the Monascus fermented products with rice as a substrate. In addition, Chinese yam, potatoes, soybean, ginseng and onions can be used as a substrate for fermentation products by Monascus sp.
T, Estiasih +3 more
core +3 more sources
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 +3 more
doaj +1 more source
Ethnohistoric review of amylolytic fermentation in Amazonia
Boletim do Museu Paraense Emílio Goeldi. Ciências Humanas, 2020 In South America’s lowlands, it was believed that fermentation processes for amylaceous substances were performed only with the inoculation of salivary amylase in the mash.
Alessandro Barghini
doaj +1 more source
mSystems, 2022 Traditional fermentation processes are driven by complex fungal microbiomes. However, the exact means by which fungal diversity affects fermentation remains unclear.
Hongxia Zhang +4 more
doaj +1 more source
Quality of pomegranate peel by liquid fermentation with different microorganisms [PDF]
Zhongguo niangzaoIn order to deeply explore the value of pomegranate peel, a total of nine strains of yeasts, lactic acid bacteria and molds were selected for the liquid fermentation of pomegranate peels, respectively, and the contents of tannin, ellagic acid, total ...
ZHANG Man, ZHOU Menghan, SI Xinyu, YUE Hong, HU Yunfeng, GUO Honglian, HU Liwu
doaj +1 more source