Production and extraction of red pigment by solid-state fermentation of broken rice using Monascus sanguineus NFCCI 2453

Author:

Kumar Shetty Anala Vinay,Dave Niyam,Murugesan Gokulakrishnan,Pai Shraddha,Pugazhendhi Arivalagan,Varadavenkatesan Thivaharan,Vinayagam Ramesh,Selvaraj Raja

Publisher

Elsevier BV

Subject

Agronomy and Crop Science,Applied Microbiology and Biotechnology,Bioengineering,Food Science,Biotechnology

Reference42 articles.

1. Optimization of anthocyanins extraction from black carrot pomace with thermosonication;Agcam;Food Chem.,2017

2. Effect of ozone processing conditions on stability of fungal pigments;Aguilar;Innovat. Food Sci. Emerg. Technol.,2018

3. Optimization of red pigment production by Monascus purpureus MTCC 369 under solid-state fermentation using response surface methodology;Ahmad;Songklanakarin J. Sci. Technol.,2014

4. Utilization of agro-industrial waste for the production of yellowish-orange pigment from Chryseobacterium artocarpi CECT 8497;Aruldass;Int. Biodeterior. Biodegrad.,2016

5. Extraction of natural dye from waste wine industry: optimization survey based on a central composite design method;Baaka;Fibers Polym.,2015

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