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-Reference-Cited by-同舟云学术

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

Published:2023-08 Issue: Volume:186 Page:115233
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Qiao Jie,Zeng Huawei^ORCID,Ye Wenjing,Qiu Ran,Zeng Xin,Xin Bingyue,Xie Tingyu

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.

1. Continuous immobilized yeast reactor system for complete beer fermentation using spent grains and corncobs as carrier materials;Brányik;Journal of Industrial Microbiology and Biotechnology,2006

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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