Co-culture of Monascus purpureus with Saccharomyces cerevisiae: A strategy for pigments increment and citrinin reduction
Author:
Funder
Ferdowsi University of Mashhad
Publisher
Elsevier BV
Subject
Agronomy and Crop Science,Applied Microbiology and Biotechnology,Bioengineering,Food Science,Biotechnology
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3. Physical adsorption of aflatoxin B1 by lactic acid bacteria and Saccharomyces cerevisiae: a theoretical model;Bueno;J. Food Protect.,2007
4. The pigment characteristics and productivity shifting in high cell density culture of Monascus anka mycelia;Chen;BMC Biotechnol.,2015
5. Biological detoxification of Monascus purpureus pigments by heat-treated Saccharomyces cerevisiae;Davoudi moghadam;J. Sci. Food Agric.,2019
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