Effect of dissolved oxygen concentration on red pigment and citrinin production by Monascus purpureus ATCC 36928
Author:
Affiliation:
1. Universidade de São Paulo, Brazil
Publisher
FapUNIFESP (SciELO)
Subject
General Chemical Engineering
Link
http://www.scielo.br/pdf/bjce/v25n2/a04v25n2.pdf
Reference16 articles.
1. Effects of agitation intensity on mycelial morphology and protein production in chemostat cultures of recombinant Aspergillus oryzae;Amanullah A.;Biotechnology and Bioengineering,1999
2. Utilization of Monascus purpureus in the production of foods of animal origin;Bakosová A.;Bull. Vet. Inst. Pulawy,2001
3. Effects of dissolved oxygen tension and mechanical forces on fungal morphology in submerged fermentation;Cui Y. Q.;Biotechnology and Bioengineering,1998
4. Improvement of red pigment/citrinin production ratio as a function of environmental conditions by Monascus ruber;Hajjaj H.;Biotechnology and Bioengineering,2000
5. Biosynthetic pathway of citrinin in the filamentous fungus Monascus ruber as revealed by 13C nuclear magnetic resonance;Hajjaj H.;Applied Environmental Microbiology,1999
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