Strategies on improvement of pigment formation and reduction of citrinin in <i>Monascus</i> fermentation-Reference-Cited by-同舟云学术

Strategies on improvement of pigment formation and reduction of citrinin in Monascus fermentation

Published:2022-09-28 Issue:1 Volume:17 Page:261-272
ISSN:1932-104X
Container-title:Biofuels, Bioproducts and Biorefining
language:en
Short-container-title:Biofuels Bioprod Bioref

Author:

Mou Lu¹,Pan Runze¹,Jiang Wankui¹,Zhang Wenming¹²,Xin Fengxue¹²^ORCID,Jiang Yujia¹,Jiang Min¹²

Affiliation:

1. State Key Laboratory of Materials‐Oriented Chemical EngineeringCollege of Biotechnology and Pharmaceutical Engineering, Nanjing Tech UniversityNanjingPeople's Republic of China

2. Jiangsu National Synergetic Innovation Center for Advanced MaterialsNanjing Tech UniversityNanjingPeople's Republic of China

Funder

Jiangsu National Synergistic Innovation Center for Advanced Materials

National Natural Science Foundation of China

Publisher

Wiley

Subject

Renewable Energy, Sustainability and the Environment,Bioengineering

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/bbb.2437

Reference79 articles.

1. Recent research and development of Monascus fermentation products;Srianta RS;Int Food Res J,2014

2. Edible Filamentous Fungi from the SpeciesMonascus: Early Traditional Fermentations, Modern Molecular Biology, and Future Genomics

3. NAD+-dependent HDAC inhibitor stimulates Monascus pigment production but inhibit citrinin

4. Comparison of lovastatin, citrinin and pigment production of different Monascus purpureus strains grown on rice and millet

5. An overview of the bioactivity of monacolin K / lovastatin

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