Promotion of monacolin K production in Monascus extractive fermentation: the variation in fungal morphology and in the expression levels of biosynthetic gene clusters-Reference-Cited by-同舟云学术

Promotion of monacolin K production in Monascus extractive fermentation: the variation in fungal morphology and in the expression levels of biosynthetic gene clusters

Published:2021-03-31 Issue:13 Volume:101 Page:5652-5659
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Yang Xuelian¹²^ORCID,Xiang Longbei³,Zhang Chan¹²,Cao Yanping¹²,Wang Chengtao¹²

Affiliation:

1. Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology & Business University (BTBU) Beijing 100048 China

2. Beijing Engineering and Technology Research Center of Food Additives Beijing Technology & Business University (BTBU) Beijing 100048 China

3. State Key Laboratory of Food Science and Technology Jiangnan University Wuxi, Jiangsu 214122 China

Funder

National Key Research and Development Program of China

National Natural Science Foundation of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11218

Reference28 articles.

1. Monascus pigments production, composition, bioactivity and its application: A review

2. Beneficial Effects of Monascus sp. KCCM 10093 Pigments and Derivatives: A Mini Review

3. Immune-stimulated antitumor effect of different molecular weight polysaccharides fromMonascus purpureuson human leukemic U937 cells

4. Improving mycelial morphology and adherent growth as well as metabolism of Monascus yellow pigments using nitrate resources

5. Correction: Zhen, Z. et al. NaCl Inhibits Citrinin and Stimulates Monascus Pigments and Monacolin K Production. Toxins 2019, 11, 118

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