There has been an increased interest in replacing synthetic colorants by colorants obtained
from natural sources, especially microbial pigments. Monascus pigments have been used as …

Filamentous fungi are known to biosynthesize an extraordinary range of azaphilones
pigments with structural diversity and advantages over vegetal-derived colored natural …

Okara dietary fiber was prepared by liquid fermentation with Monascus anka (M. anka).
Infrared spectra results indicated that there were more oligosaccharides because of the …

Mycotoxin contamination causes disease and death in both humans and animals. Monascus
Red, produced by Monascus purpureus, is used as a food colorant. However, its application …

This study investigated the effects of cofactor metabolism on secondary metabolite
production in M. purpureus through the application of different cofactor engineering …

Monascus is a filamentous fungus that has been used in the food and pharmaceutical
industries. When used as an auxiliary fermenting agent in the manufacturing of cheese …

In this study, the gene monascus-5162 from Monascus purpureus LQ-6, identified as chitin
synthase gene VI (chs 6), was knocked out to disrupt the chitin biosynthetic pathway and …

Citrinin is a toxic small organic molecule produced as a secondary metabolite by fungi types
Penicillium, Monascus and Aspergillus and is known to contaminate various food …

Because Monascus pigments (MPs) predominantly accumulate in the cytoplasm during
submerged fermentation, many biotechnologies are applied to enhance the production of …

Monascus pigments (MPs) are a series of high-quality natural edible pigments produced by
Monascus spp., which possess a variety of biological functions such as antioxidation …