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Food Biotechnology Volume 24, 2010 - Issue 4
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Original Articles

Characterization of a Multifunctional Monascus Isolate NTU 568 with High Azaphilone Pigments Production

Yeu Ching Shi Institute of Microbiology and Biochemistry, College of Life Science, National Taiwan University, Taipei, Taiwan
&
Tzu Ming Pan Institute of Microbiology and Biochemistry, College of Life Science, National Taiwan University, Taipei, TaiwanCorrespondence[email protected]
Pages 349-363 | Published online: 15 Nov 2010

Citations (7)

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Read on this site (1)

Lin Lin, Shufen Wu, Zhenjing Li, Zhiyuan Ren, Mianhua Chen & Changlu Wang. (2018) High Expression Level of mok E Enhances the Production of Monacolin K in Monascus. Food Biotechnology 32:1, pages 35-46.
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Articles from other publishers (6)

Haruto Kumura, Takeru Ohtsuyama, Yoh‐hey Matsusaki, Miho Taitoh, Haruka Koyanagi, Ken Kobayashi, Toru Hayakawa, Jun‐ichi Wakamatsu & Satoshi Ishizuka. (2018) Application of red pigment producing edible fungi for development of a novel type of functional cheese. Journal of Food Processing and Preservation 42:10, pages e13707.
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Sheng-Fu Liu, Yin-Ruei Wang, You-Cheng Shen, Chien-Li Chen, Chine-Ning Huang, Tzu-Ming Pan & Chin-Kun Wang. (2018) A randomized, double-blind clinical study of the effects of Ankascin 568 plus on blood lipid regulation. Journal of Food and Drug Analysis 26:1, pages 393-400.
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Yin-Ruei Wang, Sheng-Fu Liu, You-Cheng Shen, Chien-Li Chen, Chine-Ning Huang, Tzu-Ming Pan & Chin-Kun Wang. (2017) A randomized, double-blind clinical study to determine the effect of ANKASCIN 568 plus on blood glucose regulation. Journal of Food and Drug Analysis 25:2, pages 409-416.
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Hailun Guo, Yan Zhang, Yanchun Shao, Wanping Chen, Fusheng Chen & Mu Li. (2016) Cloning, expression and characterization of a novel cold-active and organic solvent-tolerant esterase from Monascus ruber M7. Extremophiles 20:4, pages 451-459.
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Yeu-Ching Shi & Tzu-Ming Pan. (2012) Red mold, diabetes, and oxidative stress: a review. Applied Microbiology and Biotechnology 94:1, pages 47-55.
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Yeu-Ching Shi & Tzu-Ming Pan. (2011) Beneficial effects of Monascus purpureus NTU 568-fermented products: a review. Applied Microbiology and Biotechnology 90:4, pages 1207-1217.
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