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 …

Red fermented rice (RFR) is rice fermented using Monascus spp. This product contains
monacolin K, providing health benefits including mitigation of diarrhoea and improving …

Submerged fermentations of Monascus anka were performed with different nitrogen sources
at different pH in 3 L bioreactors. The results revealed that the Monascus pigments …

A concept of utilizing bakery waste as a nutrient source for the fermentative production of bio-
colorant by Monasucus purpureus has been developed. The proposed ideas provide an …

Monascus spp. and its secondary metabolites have been widely applied in foods and
medicines for thousands of years in eastern Asia. Nitrogen sources are essential nutrients …

Antimicrobial activity of natural pigments produced by M onascus ruber CCT 3802 in
submerged fermentation were studied. The pigments were screened for antimicrobial activity …

During potato chips manufacturing, large amounts of wastewater and potato powder wastes
are produced. The wastewater obtained at washing after cutting the peeled potatoes into …

Red yeast rice (RYR) is prepared by fermenting rice with various strains of the yeast
Monascus spp of the Aspergillaceae family. Depending on the Monascus strains and the …

In this study, growth pattern, temperature & pH on pigment production and mycelial growth of
Monascus purpureus was investigated in submerged culture. It has been observed that …

This study aims to evaluate the effects of various purple rice varieties on the production of
monacolin K, citrinin, and red pigments by Monascus purpureus CMU002U (UV-mutant …