After forty years of research development, an overview of solid-state fermentation (SSF),
focusing on its applications, mainly of the very recent papers of the last five years, is …

The public's demand for natural, eco-friendly, and safe pigments is significantly increasing in
the current era. Natural pigments, especially fungal pigments, are receiving more attention …

The increasing demand for the development of sustainable strategies to utilize and process
agro-industrial residues paves new paths for exploring innovative approaches in this area …

Fermented soybean products, including Soya sauce, Tempeh, Miso, and Natto have been
consumed for decades, mainly in Asian countries. Beans are processed using either solid …

In recent years, substantial credibility in employing Solid-State Fermentation (SSF)
technique has been witnessed owing to its numerous advantages over submerged …

Objective The present review highlights the advantages of using natural colorant over the
synthetic one. We have discussed the fermentation parameters that can enhance the …

Filamentous fungi serve as potential candidates in the production of different value-added
products. In the context of food, there are several advantages of using filamentous fungi for …

Monascus pigments are a kind of high-quality natural edible pigments fermented by
Monascus filamentous fungi, which have been widely used in food, cosmetics, medicine …

The objective of this work was to evaluate the effects the solid-state fermentation parameters
of defatted soybean flour (DSF) by Monascus purpureus or Aspergillus oryzae on the …

As a traditional Chinese medicinal and edible fungus, Monascus has been widely studied
for its secondary metabolites such as Monascus pigments and γ-aminobutyric acid …