作者
Laurent Dufossé, Patrick Galaup, Anina Yaron, Shoshana Malis Arad, Philippe Blanc, Kotamballi N Chidambara Murthy, Gokare A Ravishankar
发表日期
2005/9/1
来源
Trends in Food Science & Technology
卷号
16
期号
9
页码范围
389-406
出版商
Elsevier
简介
Pigments producing microorganisms and microalgae are quite common in Nature. However, there is a long way from the Petri dish to the market place. Five productions, using Monascus, Penicillium, Dunaliella, Haematococcus and Porphyridium, are discussed. Some companies invested a lot of money as any combination of new source and/or new pigment drives a lot of experimental work, process optimization, toxicological studies and regulatory issues. Time will tell whether investments were cost-effective. Future trends involve combinatorial engineering and production of niche pigments not found in plants.
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