Antimicrobial Activity of M onascus Pigments Produced in Submerged Fermentation-Reference-Cited by-同舟云学术

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Antimicrobial Activity of M onascus Pigments Produced in Submerged Fermentation

Published:2013-10-03 Issue:4 Volume:38 Page:1860-1865
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Vendruscolo Francielo¹,Tosin Iraci²,Giachini Admir José²,Schmidell Willibaldo¹,Ninow Jorge Luiz¹

Affiliation:

1. Department of Chemical and Food Engineering; Federal University of Santa Catarina, UFSC; PO Box 476 Florianópolis SC CEP 88040-900 Brazil

2. Department of Microbiology, Immunolgy and Parasitology; Federal University of Santa Catarina, UFSC; Florianópolis SC Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12157/fullpdf

Reference20 articles.

1. Monascus pigment production in bioreactor using a co-product of biodiesel as substrate;Bühler;Ciênc. Tecnol. Aliment.,2013

2. Antimicrobial activity in the vapour phase of a combination of cinnamon and clove essential oils;Goñi;Food Chem.,2009

3. Kinetics analysis of red pigment and citrinin production by Monascus ruber as a function of organic acid accumulation;Hajjaj;Enzyme Microb. Technol.,2000

4. Color characteristics of Monascus pigments derived by fermentation with various amino acids;Jung;J. Agric. Food Chem.,2003

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4. Extraction and characterization of carotenoid pigments with antioxidant and antibacterial potential from marine yeast Rhodotorula sp. KSB1;International Microbiology;2024-05-15

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