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Effect of the cultivation mode on red pigments production fromMonascus ruber

  • Published:2015-05-26 Issue:8 Volume:50 Page:1731-1736
  • ISSN:0950-5423
  • Container-title:International Journal of Food Science & Technology
  • language:en
  • Short-container-title:Int J Food Sci Technol

Author:

Hajjaj Hassan1,Goma Gerard234,François Jean M.234

Affiliation:

1. Laboratoire de Biotechnologie Végétale et Biologie Moléculaire; Faculté des Sciences; Univ. Moulay Ismail; B.P. 11201 Zitoune Meknès Morocco

2. Université de Toulouse; INSA, UPS, INP; 135 avenue de Rangueil F-31077 Toulouse France

3. INRA; UMR792 Ingénierie des Systèmes Biologiques et des Procédés; F-31077 Toulouse France

4. CNRS, UMR5504; F-31400 Toulouse, France 135 avenue de Rangueil F-31077 Toulouse France

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference34 articles.

1. Renal and hepatic glutathione concentrations in rats after treatment with hexachloro-1,3-butadiene and citrinin;Bagget;Archives of Toxicology,1984

2. Diphasic production of secondary metabolites by Penicillium notatum Westling S-52. I. Biosynthesis of citrinin;Betina;Folia Microbiologica (Praha),1973

3. Nephrotoxic and hepatotoxic effects of citrinin in mice (Mus musculus);Bilgrami;Proceedings of the Indian National Science Academy B,1988

4. Characterization of monascidin A from Monascus as citrinin;Blanc;International Journal of Food Microbiology,1995

5. Effect of carbon source on ethanol and pigment production by Monascus purpureus;Chen;Enzyme and Microbial Technology,1994
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