Additional moisture during koji preparation contributes to the pigment production of red koji ( Monascus ‐fermented rice) by influencing gene expression-Reference-Cited by-同舟云学术

Additional moisture during koji preparation contributes to the pigment production of red koji ( Monascus ‐fermented rice) by influencing gene expression

Published:2021-02-02 Issue:3 Volume:86 Page:969-976
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Zeng Chuantao¹,Yoshizaki Yumiko¹²^ORCID,Yin Xuan¹,Wang Zitai¹,Okutsu Kayu²,Futagami Taiki¹^ORCID,Tamaki Hisanori¹²,Takamine Kazunori¹

Affiliation:

1. United Graduate School of Agricultural Sciences Kagoshima University 1‐21‐24 Korimoto Kagoshima 890‐0065 Japan

2. Takamine Education and Research Center for Fermentation studies Faculty of Agriculture, Kagoshima University 1‐21‐24 Korimoto Kagoshima 890‐0065 Japan

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15610

Reference33 articles.

1. Solid-state fermentation for the production of Monascus pigments from jackfruit seed

2. A New Protein Factor in the Product Formation of Non-Reducing Fungal Polyketide Synthase with a C-Terminus Reductive Domain

3. Genetic localization and in vivo characterization of a Monascus azaphilone pigment biosynthetic gene cluster

4. Monascus azaphilone pigment biosynthesis employs a dedicated fatty acid synthase for short chain fatty acyl moieties

5. A reductase gene mppE controls yellow component production in azaphilone polyketide pathway of Monascus

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