☆ 4.7 Article

Supplementary effect of whey components on the monascin productivity of Monascus sp.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2023)

Related references

Note: Only part of the references are listed.

Review Biochemistry & Molecular Biology

Monascin and ankaflavin-Biosynthesis from Monascus purpureus, production methods, pharmacological properties: A review

Syeda Nashvia Adin et al.

Summary: Monascus purpureus is a fungus that produces various beneficial secondary metabolites, including Monascus pigments, which are widely used as food additives, as a nitrite substitute in meat products, and as a colorant in the food industry. Monascus yellow pigments have shown potential in various activities, such as antidiabetic, antibacterial, anti-inflammatory, antidepressant, antibiotic, anticancer, and antiobesity effects. Additionally, it has potential as a dye in the cosmetic and textile industries.

BIOTECHNOLOGY AND APPLIED BIOCHEMISTRY (2023)

Add to Collection

Article Agriculture, Multidisciplinary

Utilization of low-cost agricultural by-product rice husk for Monascus pigments production via submerged batch-fermentation

Song Zhang et al.

Summary: A mutant strain with high rice husk hydrolysate tolerance was obtained using the ARTP screening system, producing extracellular total MPs in SBF. The productivity of MPs was further enhanced in SSBF and IF using non-detoxified RHSAH.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2022)

Add to Collection

Article Food Science & Technology

Study on production of yellow pigment from potato fermented by Monascus

Weidong Li et al.

Summary: A new process for producing monascus yellow pigment by liquid fermentation of Monascus from potato has been designed, resulting in 58.73%~38.39% higher yield compared to conventional liquid fermentation methods. Liquid chromatography-mass spectrometry analysis identified Monascus and Monascus anka as the main yellow pigments produced by this method. Additionally, the new process also significantly reduced the content of citrinin and exhibited good antioxidant activity.

FOOD BIOSCIENCE (2022)

Add to Collection

Article Biotechnology & Applied Microbiology

Ammonium nitrate regulated the color characteristic changes of pigments in Monascus purpureus M9

Di Chen et al.

Summary: The study found that the color characteristics of Monascus pigments produced by Monascus purpureus M9 were significantly affected by ammonium nitrate, leading to a decrease in pigment concentration and a shift in color from red to orange. This was accompanied by changes in the production levels of major pigment components and the up-regulation of genes related to yellow pigments pathway. The study provided valuable insights into producing Monascus pigments with modified color characteristics.

AMB EXPRESS (2021)

Add to Collection

Article Microbiology

Inactivation of mrpigH Gene in Monascus ruber M7 Results in Increased Monascus Pigments and Decreased Citrinin with mrpyrG Selection Marker

Li Li et al.

Summary: In this study, the disruption of the mrpigH gene in M. ruber M7 had significant effects on the morphology and growth of the bacteria, as well as causing drastic changes in the production of MPs and CIT. Compared to the wild-type strain, mutants lacking mrpigH showed increased yields of MPs and decreased yields of CIT.

JOURNAL OF FUNGI (2021)

Add to Collection

Review Biochemistry & Molecular Biology

A Review of Red Yeast Rice, a Traditional Fermented Food in Japan and East Asia: Its Characteristic Ingredients and Application in the Maintenance and Improvement of Health in Lipid Metabolism and the Circulatory System

Hiroyuki Fukami et al.

Summary: Red yeast rice has been historically used in China, Korea, and Japan to produce alcoholic beverages and fermented foods. It contains monacolin K which has cholesterol-lowering effects. With the large-scale commercial production of red yeast rice, it is gaining attention as a potential medicinal food.

MOLECULES (2021)

Add to Collection

Article Biotechnology & Applied Microbiology

Comparative metabolomics analysis reveals the metabolic regulation mechanism of yellow pigment overproduction by Monascus using ammonium chloride as a nitrogen source

Huanhuan Liu et al.

Summary: This study used a comparative metabolomics strategy to reveal the metabolic regulatory mechanism of Monascus yellow pigments (MYPs) overproduction, discovering metabolic biomarkers/modules closely associated with MYP biosynthesis. It also demonstrated the impact of exogenous glucose and lactate on MYP production and revealed potential engineering targets for improving commercial MYP production efficiency.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2021)

Add to Collection

Review Biotechnology & Applied Microbiology

Utilization of agro-industrial by-products in Monascus fermentation: a review

Ignatius Srianta et al.

Summary: The Monascus fermentation industry is growing globally, with a focus on finding cost-effective substrates. This paper reviewed the utilization of agro-industrial by-products as substrates for Monascus fermentation, highlighting pre-treatment methods, fermentation processes, product yields, and bioactivity. The study found that different by-products require varying pre-treatment steps before fermentation, with potential health benefits in the resulting products.

BIORESOURCES AND BIOPROCESSING (2021)

Add to Collection

Article Biotechnology & Applied Microbiology

Utilization of Whey for Red Pigment Production by Monascus purpureus in Submerged Fermentation

Dilara Mehri et al.

Summary: Various biotechnological approaches have been used to convert food waste into value-added bioproducts through fermentation processes. This study focused on investigating the effect of different fermentation parameters in simultaneous hydrolysis and fermentation of whey for pigment production with Monascus purpureus. Optimal conditions of SHF were 2% (v/v) inoculation ratio, 75 g/L of lactose as carbon source, 25 g/L of MSG as nitrogen source, and fermentation medium pH of 7.0, leading to maximum red pigment production.

FERMENTATION-BASEL (2021)

Add to Collection

Article Biotechnology & Applied Microbiology

Screening and identification of Monascus strains with high-yield monacolin K and undetectable citrinin by integration of HPLC analysis and pksCT and ctnA genes amplification

Z. Li et al.

JOURNAL OF APPLIED MICROBIOLOGY (2020)

Add to Collection

Article Biotechnology & Applied Microbiology

Divergence of metabolites in three phylogenetically closeMonascusspecies (M. pilosus,M. ruber,andM. purpureus) based on secondary metabolite biosynthetic gene clusters

Yuki Higa et al.

BMC GENOMICS (2020)

Add to Collection

Article Biochemistry & Molecular Biology

Theoretical and experimental investigation of the antioxidative activity of monascin

Xiaowei Zhang et al.

FOOD & FUNCTION (2020)

Add to Collection

Article Agriculture, Multidisciplinary

Cheese whey as a potential substrate for Monascus pigments production

Jaquelinne Pires Vital da Costa et al.

AIMS AGRICULTURE AND FOOD (2020)

Add to Collection

Article Green & Sustainable Science & Technology

Orange processing waste valorisation for the production of bio-based pigments using the fungal strains Monascus purpureus and Penicillium purpurogenum

A. Kantifedaki et al.

JOURNAL OF CLEANER PRODUCTION (2018)

Add to Collection

Article Food Science & Technology

Application of red pigment producing edible fungi for development of a novel type of functional cheese

Haruto Kumura et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2018)

Add to Collection

Article Biotechnology & Applied Microbiology

A reductase gene mppE controls yellow component production in azaphilone polyketide pathway of Monascus

Bijinu Balakrishnan et al.

BIOTECHNOLOGY LETTERS (2017)

Add to Collection

Article Chemistry, Multidisciplinary

Orange, red, yellow: biosynthesis of azaphilone pigments in Monascus fungi

Wanping Chen et al.

CHEMICAL SCIENCE (2017)

Add to Collection

Review Biochemistry & Molecular Biology

Alleviation of metabolic syndrome by monascin and ankaflavin: the perspective of Monascus functional foods

Chih-Hui Lin et al.

FOOD & FUNCTION (2017)

Add to Collection

Article Biotechnology & Applied Microbiology

Metabolism and secretion of yellow pigment under high glucose stress with Monascus ruber

Tao Huang et al.

AMB EXPRESS (2017)

Add to Collection

Article Chemistry, Medicinal

Metals of Deep Ocean Water Increase the Anti-Adipogenesis Effect of Monascus-Fermented Product via Modulating the Monascin and Ankaflavin Production

Tzu-Ying Lung et al.

MARINE DRUGS (2016)

Add to Collection

Article Biochemical Research Methods

Optimization of submerged fermentation medium for citrinin-free monascin production by Monascus

Di Chen et al.

PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY (2016)

Add to Collection

Article Biotechnology & Applied Microbiology

Controlling composition and color characteristics of Monascus pigments by pH and nitrogen sources in submerged fermentation

Kan Shi et al.

JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2015)

Add to Collection

Article Chemistry, Organic

Mpp7 controls regioselective Knoevenagel condensation during the biosynthesis of Monascus azaphilone pigments

Bijinu Balakrishnan et al.

TETRAHEDRON LETTERS (2014)

Add to Collection

Article Food Science & Technology

Stability Modeling of Red Pigments Produced by Monascus purpureus in Submerged Cultivations with Sugarcane Bagasse

Silvana Terra Silveira et al.

FOOD AND BIOPROCESS TECHNOLOGY (2013)

Add to Collection

Review Biotechnology & Applied Microbiology

Monascus secondary metabolites: production and biological activity

Petra Patakova

JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY (2013)

Add to Collection

Review Biotechnology & Applied Microbiology

Monascus pigments

Yanli Feng et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2012)

Add to Collection

Article Biotechnology & Applied Microbiology

Monascus pigment production by solid-state fermentation with corn cob substrate

Palanivel Velmurugan et al.

JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2011)

Add to Collection

Review Biotechnology & Applied Microbiology

Biologically active components and nutraceuticals in the Monascus-fermented rice: a review

Yii-Lih Lin et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2008)

Add to Collection

Article Agriculture, Multidisciplinary

Proteomic response to intracellular proteins of Monascus pilosus grown under phosphate-limited complex medium with different growth rates and pigment production

Wun-Yuan Lin et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Add to Collection

Review Food Science & Technology

Review on the qualitative and quantitative analysis of the mycotoxin citrinin

BJ Xu et al.

FOOD CONTROL (2006)

Add to Collection

Article Agriculture, Multidisciplinary

Azaphilones, furanoisophthalides, and amino acids from the extracts of Monascus pilosus-fermented rice (red-mold rice) and their chemopreventive effects

T Akihisa et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)

Add to Collection

© Peeref 2019-2024. All rights reserved.