The molecular mechanisms of Monascus purpureus M9 responses to blue light based on the transcriptome analysis
Author:
Publisher
Springer Science and Business Media LLC
Subject
Multidisciplinary
Link
http://www.nature.com/articles/s41598-017-05990-x.pdf
Reference48 articles.
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2. Shi, Y.-C. & Pan, T.-M. Beneficial effects of Monascus purpureus NTU 568-fermented products: a review. Appl. Microbiol. Biotechnol. 90, 1207–1217 (2011).
3. Blanc, P. J. et al. Characterization of monascidin A from Monascus as citrinin. Int. J. Food Microbiol. 27, 201–213 (1995).
4. Feng, Y., Shao, Y. & Chen, F. Monascus pigments. Appl. Microbiol. Biotechnol. 96, 1421–1440 (2012).
5. Shao, Y., Lei, M., Mao, Z., Zhou, Y. & Chen, F. Insights into Monascus biology at the genetic level. Appl. Microbiol. Biotechnol. 98, 3911–3922 (2014).
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