Enhanced production of pigments by addition of surfactants in submerged fermentation of Monascus purpureus H1102-Reference-Cited by-同舟云学术

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Enhanced production of pigments by addition of surfactants in submerged fermentation of Monascus purpureus H1102

Published:2013-05-29 Issue:13 Volume:93 Page:3339-3344
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Wang Yonghui¹,Zhang Bobo¹,Lu Liping¹,Huang Yan¹,Xu Ganrong¹

Affiliation:

1. Key Laboratory of Industrial Biotechnology; Ministry of Education; School of Biotechnology; Jiangnan University; Wuxi 214122 China

Publisher

Wiley

Subject

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

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6182/fullpdf

Reference22 articles.

1. Production and food applications of the red pigments of Monascus ruber;Fabre;J Food Sci,1993

2. Effect of amino acids on red pigments and citrinin production in Monascus ruber;Hajjaj;J Food Sci,2012

3. The production of Monascus pigments;Su;Food Sci,1978

4. Toxic effects of ochratoxin A and citrinin, alone and in combination, on chicken embryos;Vesela;Appl Environ Microbiol,1983

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