Monascus pigments (MPs) are a group of azaphilonic secondary metabolites produced by
Monascus spp. They are widely utilised as natural food colourants worldwide, especially in …

Fungi have proved to be a rich and important source of a huge number of secondary
metabolites with a large variety of chemical structures and diverse biological activities …

Monascus spp. are filamentous fungi famous for their fermented products, especially red
mold rice (RMR), a traditional fermented food in East Asian areas with a very long edible …

The recent approval of fungal carotenoids as food colorants by the European Union has
strengthened the prospects for fungal cell factories for the production of polyketide pigments …

The production of Monascus pigments and related byproducts, via microbial fermentation,
has been broadly utilized as coloring by traditional food industries and as a natural textile …

Natural pigments and colorants have seen a substantial increase in use over the last few
decades due to their eco-friendly and safe properties. Currently, customer preferences for …

Hyperlipidemia is one of the major risk factor for the development of cardiovascular disease.
Hypolipidemic nutraceuticals and functional foods help improve serum lipid profiles as …

Red Yeast Rice, produced by solid state fermentation of Monascus species on rice, is a
traditional food additive and traditional Chinese medicine. With the introduction of modern …

Monascus is a filamentous fungus that produces several secondary metabolites. Here, we
investigated the effects of the global regulator LaeA on the synthesis of pigments and …

Abstract Progress Research on Monascus pigments has been very rapidly, includes the
discovery of new pigments and methods used for the isolation and identification of new …