Pigment produced from Arcopilus aureus isolated from grapevines: Promising natural yellow colorants for the food industry

Author:

Amaral De Faria Silva Luciana,Ferreira Alves Mariana,Florêncio Filho Daniel,Aparecida Takahashi Jacqueline,Soares Santos Leandro,Almeida De Carvalho Silmara

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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2. Aruldass, C. A., Dufossé, L., & Ahmad, W. A. (2018). Current perspective of yellowish-orange pigments from microorganisms- a review. In Journal of Cleaner Production (Vol. 180, pp. 168–182). Elsevier Ltd. 10.1016/j.jclepro.2018.01.093.

3. Bruns, T. D., Lee, S. B., Taylor, J. W., Bruns, T. D., Lee, S. B., & Taylor, J. W. (2014). Amplification and direct sequencing of fungal ribosomal RNA Genes for phylogenetics Evolution of Gene Expression View project acid phosphatase NFSTC lecture View project. https://www.researchgate.net/publication/223397588.

4. Fungi as industrial producers of food ingredients;Copetti,2019

5. Sequential fungal fermentation-biotransformation process to produce a red pigment from sclerotiorin;Corrêia Gomes;Food Chemistry,2016

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