Production and Entrepreneurship Plan for Red Pigment from Monascus sp.
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Publisher
Springer Nature Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-19-5041-4_19
Reference16 articles.
1. Ajdari, Z., et al. (2011). Assessment of monacolin in the fermented products using Monascus purpureus FTC5391. Journal of Biomedicine and Biotechnology, 2011, 426168. https://doi.org/10.1155/2011/426168
2. Babitha, S., Soccol, C. R., & Pandey, A. (2007). Solid-state fermentation for the production of Monascus pigments from jackfruit seed. Bioresource Technology, 98(8), 1554–1560. https://doi.org/10.1016/j.biortech.2006.06.005
3. Chen, X., et al. (2021). Cost-effective process for the production of Monascus pigments using potato pomace as carbon source by fed-batch submerged fermentation. Food Science & Nutrition, 9(10), 5415–5427. https://doi.org/10.1002/fsn3.2496
4. Danuri, H. (2008). Optimizing angkak pigments and lovastatin production by Monascus purpureus. Hayati Journal of Biosciences, 15(2), 61–66. https://doi.org/10.4308/hjb.15.2.61
5. Daroit, D. J., et al. (2007). Production of extracellular β-glucosidase by Monascus purpureus on different growth substrates. Process Biochemistry, 42(5), 904–908. https://doi.org/10.1016/j.procbio.2007.01.012
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