Red pigment production by Penicillium purpurogenum GH2 is influenced by pH and temperature

Author:

Méndez Alejandro,Pérez Catalina,Montañéz Julio Cesar,Martínez Gabriela,Aguilar Cristóbal Noé

Publisher

Zhejiang University Press

Subject

General Pharmacology, Toxicology and Pharmaceutics,General Veterinary,General Biochemistry, Genetics and Molecular Biology,General Medicine

Reference30 articles.

1. Ahn, J., Jung, J., Hyung, W., Haam, S., Shin, C., 2006. Enhancement of monascus pigment production by the culture of Monascus sp. J101 at low temperature. Biotechnol. Prog., 22(1):338–340. [doi:10.1021/bp050275o]

2. Babitha, S., Soccol, C.R., Pandey, A., 2007. Solid-state fermentation for the production of Monascus pigments from jackfruit seed. Biores. Technol., 98(8):1554–1560. [doi:10.1016/j.biortech.2006.06.005]

3. Blanc, P.J., Loret, M.O., Santerre, A.L., Pareilleux, A., Prome, D., Prome, J.C., Laussac, J.P., Goma, G., 1994. Pigments of Monascus. J. Food Sci., 59(4):862–865. [doi:10.1111/j.1365-2621.1994.tb08145.x]

4. Boskou, D., 2008. Properties of Food Colours Obtained by the Physical Extraction, Chemical Synthesis and Biosynthesis by Microorganisms. In: Koutinas, A., Pandey, A., Larroche, C. (Eds.), Current Topics on Bioprocess in Food Industry, Vol. II. Asiatech Publisher Inc., New Delhi, India, p.499–506.

5. Carvalho, J.C., Pandey, A., Babitha, S., Soccol, C.R., 2003. Production of Monascus biopigments: an overview. Agro Food Ind. Hi-Tech, 14(6):37–42.

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