Integrative addition of sucrose esters and immobilisation technology for enhancing yellow pigment yield of Monascus purpureus HBSD08 under submerged fermentation conditions and its molecular mechanism
Author:
Funder
National College Students Innovation and Entrepreneurship Training Program
Major Science and Technology Projects in Anhui Province
Publisher
Elsevier BV
Subject
Food Science
Reference24 articles.
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2. Correlation of pigment production with mycelium morphology in extractive fermentation of Monascus anka GIM 3.592;Chen;Process Biochemistry,2017
3. The biological activity and application of Monascus pigments: A mini review;Feng;International Journal of Food Engineering,2022
4. Monascus pigments: Industrial biotechnology of vitamins;Feng;Biopigments, and Antioxidants,2016
5. Effect of amino acids on red pigments and citrinin production in Monascus ruber;Hajjaj;Journal of Food Science,2012
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