Extremely low-frequency magnetic fields affect pigment production of Monascus purpureus in liquid-state fermentation-Reference-Cited by-同舟云学术

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Extremely low-frequency magnetic fields affect pigment production of Monascus purpureus in liquid-state fermentation

Published:2013-09-19 Issue:1 Volume:238 Page:157-162
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Zhang J.,Zhou K.,Wang L.,Gao M.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-013-2096-5.pdf

Reference38 articles.

1. Nimnoi P, Lumyong S (2011) Improving solid-state fermentation of Monascus purpureus on agricultural products for pigment production. Food Bioprocess Technol 4:1384–1390

2. Dufosse L (2006) Microbial production of food grade pigment. Food Tech Biotech 44:313–321

3. Lin YL, Wang TH, Lee MH, Su NW (2008) Biologically active components and nutraceuticals in the Monascus-fermented rice: a review. Appl Microbiol Biotechnol 77:965–973

4. Miyake T, Isato K, Nobuyuki N, Sammoto H (2008) Analysis of pigment compositions in various Monascus cultures. Food Sci Technol Res 14:194–197

5. Mapari SA, Thranel U, Meyer AS (2010) Fungal polyketide azaphilone pigment as future natural food colourants? Trends Biotechnol 28:300–307

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1. Effect of low frequency alternating magnetic field for erythritol production in Yarrowia lipolytica;Archives of Microbiology;2024-09-04

2. Enhancing bioprocessing of red pigment from immobilized culture of gamma rays mutant of the endophytic fungus Monascus ruber SRZ112;Journal of Biological Engineering;2024-08-15

3. Effect of magnetic field and agitation as exogenous factors for carotenoid production by Phaffia rhodozyma;Brazilian Journal of Chemical Engineering;2023-09-07

4. Enhancing submerged fermentation of Antrodia camphorata by low-frequency alternating magnetic field;Innovative Food Science & Emerging Technologies;2023-06

5. Regulated synthesis and metabolism of Monascus pigments in a unique environment;World Journal of Microbiology and Biotechnology;2022-12-19

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