Results 31 to 40 of about 1,097,187 (169)
Microorganisms, 2022 Broussonetia papyrifera has a high lignocellulose content leading to poor palatability and low digestion rate of ruminants. Thus, dynamic profiles of fermentation lignocellulose characteristics, microbial community structure, potential function, and ...
Wenbo Wang +10 more
doaj +1 more source
Research on the esterification property of esterase produced by Monascus sp. [PDF]
, 2013 Esterification reaction by Monascus was produced with a mixed culture of different strains in which Monascus play a major role with higher activity and good specificity. The strain Q-306 was identified in the study as Monascus sp.
Chen, M, Liu, H, Zhen, D, Fang, S
core +1 more source
Engineering rice based medium for production of lovastatin with Monascus species
Czech Journal of Food Sciences, 2009 Angkak (red mold rice, red yeast rice, Chinese red rice), a traditional Chinese functional food is produced by solid-state fermentation of cooked non-glutinous rice with Monascus species.
Bibhu Prasad Panda +2 more
doaj +1 more source
Microorganisms, 2020 Many species of Talaromyces of marine origin could be considered as non-toxigenic fungal cell factory. Some strains could produce water-soluble active biopigments in submerged cultures.
Juliana Lebeau +4 more
doaj +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT This review addresses the processing aspects and integrates in vitro and in vivo findings to highlight the various health benefits of indigenous fermented fish products from different regions of the world. Across Asia, Africa, and Northern Europe, fermented fish holds cultural significance, with each region boasting unique varieties shaped by ...
Banlambhabok Khongthaw +6 more
wiley +1 more source
Estudo da produção de metabólitos secundários por Monascus ruber CCT 3802 em cultivo submerso [PDF]
, 2005 O impacto visual é elemento de decisão na escolha de um alimento e a indústria alimentícia utiliza-se de corantes para deixar os alimentos potencialmente mais atrativos.
Sá, Renata Anselmo de
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Produção e caracterização parcial de poligalacturonases produzidas pelo fungo termofílico Monascus sp N8 e pelo termotolerante Aspergillus sp N12 em fermentação em estado sólido [PDF]
, 2006 A produção de poligalacturonases pelas linhagens fúngicas recentemente isoladas, Monascus sp N8 e Aspergillus sp N12, foi estudada através de fermentação em estado sólido usando como substratos misturas de farelo de trigo, bagaço da cana-de-açúcar e ...
Silva, Dênis [UNESP] +9 more
core +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT The production of plant‐based meat analogues from various protein sources is an emerging application worldwide, driven by growing population and health concerns. Many microorganisms during fermentation play a crucial role in fermented plant‐based meat alternatives, together with structuring and analytical approaches in terms of nutritional ...
Fatma Beyza Özpınar +4 more
wiley +1 more source
Produção de pigmentos monascus por Monascus ruber CCT3802 em cultivo submerso [PDF]
, 2005 Tese (doutorado) - Universidade Federal de Santa Catarina, Centro Tecnológico. Programa de Pos-Graduação em Engenharia QuímicaA produção de pigmentos alimentares de origem natural está em pleno desenvolvimento nos países da União Européia e Estados ...
Moritz, Denise Esteves
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Fortifying Honey: The Effects of Blackcurrant Puree on Functional and Sensory Attributes
Food Science &Nutrition, Volume 14, Issue 4, April 2026.Honey can serve as a matrix for the development of different functional formulations and food products by adding other plant‐based ingredients. This can further promote consumer acceptance and health‐beneficial value, but also improve product stability. In this case, honey was mixed with a phenolic‐rich blackcurrant puree.
Michał Halagarda +4 more
wiley +1 more source