Production of soluble dietary fibers and red pigments from potato pomace in submerged fermentation by Monascus purpureus

Process Biochemistry ◽

10.1016/j.procbio.2021.09.011 ◽

2021 ◽

Vol 111 ◽

pp. 159-166

Author(s):

Xiaoju Chen ◽

Ruiyu Gui ◽

Nan Li ◽

Yuqing Wu ◽

Ju Chen ◽

...

Keyword(s):

Submerged Fermentation ◽

Monascus Purpureus ◽

Dietary Fibers ◽

Red Pigments

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Optimal Culture Condition for Production of Water-soluble Red Pigments by Monascus Purpureus

Journal of the Korean Society of Food Science and Nutrition ◽

10.3746/jkfn.2006.35.4.493 ◽

2006 ◽

Vol 35 (4) ◽

pp. 493-498

Keyword(s):

Culture Condition ◽

Water Soluble ◽

Monascus Purpureus ◽

Red Pigments ◽

Optimal Culture Condition

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Cost-effective pigment production by Monascus purpureus using rice straw hydrolysate as substrate in submerged fermentation

Journal of Bioscience and Bioengineering ◽

10.1016/j.jbiosc.2019.08.007 ◽

2020 ◽

Vol 129 (2) ◽

pp. 229-236 ◽

Cited By ~ 3

Author(s):

Jun Liu ◽

Yunchuan Luo ◽

Ting Guo ◽

Chenglun Tang ◽

Xueying Chai ◽

...

Keyword(s):

Rice Straw ◽

Submerged Fermentation ◽

Cost Effective ◽

Pigment Production ◽

Monascus Purpureus ◽

Rice Straw Hydrolysate

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Nutrition regulation for the production of Monascus red and yellow pigment with submerged fermentation by Monascus purpureus

Biocatalysis and Agricultural Biotechnology ◽

10.1016/j.bcab.2019.101276 ◽

2019 ◽

Vol 21 ◽

pp. 101276 ◽

Cited By ~ 1

Author(s):

Clement Agboyibor ◽

Wei-Bao Kong ◽

Ai-Mei Zhang ◽

Shi-Quan Niu

Keyword(s):

Submerged Fermentation ◽

Yellow Pigment ◽

Monascus Purpureus

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Stability Modeling of Red Pigments Produced by Monascus purpureus in Submerged Cultivations with Sugarcane Bagasse

Food and Bioprocess Technology ◽

10.1007/s11947-011-0710-8 ◽

2011 ◽

Vol 6 (4) ◽

pp. 1007-1014 ◽

Cited By ~ 37

Author(s):

Silvana Terra Silveira ◽

Daniel Joner Daroit ◽

Voltaire Sant’Anna ◽

Adriano Brandelli

Keyword(s):

Sugarcane Bagasse ◽

Monascus Purpureus ◽

Red Pigments ◽

Stability Modeling

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Why solid-state fermentation is more advantageous over submerged fermentation for converting high concentration of glycerol into Monacolin K by Monascus purpureus 9901: A mechanistic study

Journal of Biotechnology ◽

10.1016/j.jbiotec.2015.04.011 ◽

2015 ◽

Vol 206 ◽

pp. 60-65 ◽

Cited By ~ 23

Author(s):

Bo-Bo Zhang ◽

Li-Ping Lu ◽

Gan-Rong Xu

Keyword(s):

Solid State ◽

Solid State Fermentation ◽

Submerged Fermentation ◽

Monascus Purpureus ◽

Mechanistic Study ◽

Monacolin K ◽

High Concentration

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Ethanol addition elevates cell respiratory activity and causes overproduction of natural yellow pigments in submerged fermentation of Monascus purpureus

LWT ◽

10.1016/j.lwt.2020.110534 ◽

2020 ◽

pp. 110534

Author(s):

Gao-Fei Qian ◽

Jing Huang ◽

Ardavan Farhadi ◽

Bo-Bo Zhang

Keyword(s):

Submerged Fermentation ◽

Respiratory Activity ◽

Monascus Purpureus ◽

Ethanol Addition ◽

Yellow Pigments

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Monascus orange and red pigments production by Monascus purpureus ATCC16436 through co-solid state fermentation of corn cob and glycerol: An eco-friendly environmental low cost approach

PLoS ONE ◽

10.1371/journal.pone.0207755 ◽

2018 ◽

Vol 13 (12) ◽

pp. e0207755 ◽

Cited By ~ 10

Author(s):

Amira M. Embaby ◽

Mohamed N. Hussein ◽

Ahmed Hussein

Keyword(s):

Solid State ◽

Solid State Fermentation ◽

Low Cost ◽

Monascus Purpureus ◽

Corn Cob ◽

Red Pigments ◽

Cost Approach

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Antimicrobial activity of red pigments derived from Monascus purpureus : A comparison to industrial red pigments

JSFA reports ◽

10.1002/jsf2.20 ◽

2021 ◽

Author(s):

Gökhan Gurur Gökmen ◽

M. Selim Şılbır ◽

Yekta Göksungur ◽

Duygu Kışla

Keyword(s):

Antimicrobial Activity ◽

Monascus Purpureus ◽

Red Pigments

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Effect of pH on citrinin and red pigments production by Monascus purpureus CCT3802

World Journal of Microbiology and Biotechnology ◽

10.1007/s11274-007-9465-9 ◽

2007 ◽

Vol 24 (2) ◽

pp. 263-268 ◽

Cited By ~ 48

Author(s):

Sandra Fernanda Bilbao Orozco ◽

Beatriz Vahan Kilikian

Keyword(s):

Monascus Purpureus ◽

Red Pigments ◽

Effect Of Ph

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Red pigment production by Monascus purpureus using sweet potato-based medium in submerged fermentation

Nutrafoods ◽

10.1007/s13749-015-0032-y ◽

2015 ◽

Vol 14 (3) ◽

pp. 159-167 ◽

Cited By ~ 9

Author(s):

Prateek Srivastav ◽

Vivek Kumar Yadav ◽

Sharmila Govindasamy ◽

Muthukumaran Chandrasekaran

Keyword(s):

Sweet Potato ◽

Submerged Fermentation ◽

Pigment Production ◽

Monascus Purpureus ◽

Red Pigment

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