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Preparative Biochemistry & Biotechnology Volume 46, 2016 - Issue 8
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Original Articles

Optimization of submerged fermentation medium for citrinin-free monascin production by Monascus

Di ChenKey Laboratory of Food Nutrition and Safety, Ministry of Education, School of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
,
Yuan XueKey Laboratory of Food Nutrition and Safety, Ministry of Education, School of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
,
Mianhua ChenKey Laboratory of Food Nutrition and Safety, Ministry of Education, School of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
,
Zhenjing LiKey Laboratory of Food Nutrition and Safety, Ministry of Education, School of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
&
Changlu WangKey Laboratory of Food Nutrition and Safety, Ministry of Education, School of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, ChinaCorrespondence[email protected]
Pages 772-779 | Published online: 07 Mar 2016

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Biao Wang, Qihang Wang, Yi Yang, Xiaowei Zhang, Jun Wang, Junqiang Jia & Qiongying Wu. (2023) Bidirectional fermentation of Monascus and Mulberry leaves enhances GABA and pigment contents: establishment of strategy, studies of bioactivity and mechanistic. Preparative Biochemistry & Biotechnology 0:0, pages 1-13.
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Articles from other publishers (18)

Xueling Qin, Bin Xie, Xuanli Zong, Xiang Yu & Yanli Feng. (2023) Selective production, relationship and controversy between Monascus pigments and citrinin. Food Bioscience 56, pages 103233.
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Biao Wang, Chengmo Wang, Yichen Duan, Chun Liu, Xiaowei Zhang, Junqiang Jia & Qiongying Wu. (2023) The effects of Monascus purpureus fermentation on metabolic profile, α-glucosidase inhibitory action, and in vitro digestion of mulberry leaves flavonoids. LWT 188, pages 115449.
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Vishu Chaudhary, Priya Katyal, Anil Kumar Puniya, Harsh Panwar, Maninder Arora, Jaspreet Kaur, Namita Rokana, Nitin Wakchaure, António Raposo, Dele Raheem & Anuj Kumar Poonia. (2023) Pilot-scale process to produce bio-pigment from Monascus purpureus using broken rice as substrate for solid-state fermentation. European Food Research and Technology 249:7, pages 1845-1855.
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Qingyun Huang, Nodoka Miyaki, Zongfei Li, Yutaroh Takahashi, Satoshi Ishizuka, Toru Hayakawa, Jun‐ichi Wakamatsu & Haruto Kumura. (2023) Supplementary effect of whey components on the monascin productivity of Monascus sp. . Journal of the Science of Food and Agriculture 103:8, pages 4234-4241.
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Wenjie Wang, Xinle Liang, Yudong Li, Pinmei Wang & Nancy P. Keller. (2022) Genetic Regulation of Mycotoxin Biosynthesis. Journal of Fungi 9:1, pages 21.
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Abdul Halim Farawahida, Jon Palmer & Steve Flint. (2022) Monascus spp. and citrinin: Identification, selection of Monascus spp. isolates, occurrence, detection and reduction of citrinin during the fermentation of red fermented rice. International Journal of Food Microbiology 379, pages 109829.
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Abdul Halim Farawahida, Jon Palmer & Steve Flint. (2022) Coconut Cream Agar as a simple and rapid semiquantitative method to screen citrinin-producing Monascus spp. isolates isolated from red fermented rice. Journal of Microbiological Methods 199, pages 106523.
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Vishu Chaudhary, Priya Katyal, Anuj Kumar Poonia, Jaspreet Kaur, Anil Kumar Puniya & Harsh Panwar. (2022) Natural pigment from Monascus: The production and therapeutic significance. Journal of Applied Microbiology 133:1, pages 18-38.
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Sheng Wei, Yufeng He, Jian Yang, Yan Li, Zhijie Liu & Weiping Wang. (2022) Effects of exogenous ascorbic acid on yields of citrinin and pigments, antioxidant capacities, and fatty acid composition of Monascus ruber. LWT 154, pages 112800.
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Di Chen, Yurong Wang, Mianhua Chen, Pei Fan, Guiling Li & Changlu Wang. (2021) Ammonium nitrate regulated the color characteristic changes of pigments in Monascus purpureus M9. AMB Express 11:1.
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Yaqi Hou, Jiao Liu, Yanchun Shao, Xitian Peng, Dawen Zhang, Lifang Hu, Fusheng Chen & Youxiang Zhou. (2021) Evaluation of the underestimation of citrinin content in Hongqu using hydrolysis treatments and UPLC-FLD. Food Control 130, pages 108245.
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Mekala Venkatachalam, Alain Shum-Chéong-Sing, Yanis Caro, Laurent Dufossé & Mireille Fouillaud. (2021) OVAT Analysis and Response Surface Methodology Based on Nutrient Sources for Optimization of Pigment Production in the Marine-Derived Fungus Talaromyces albobiverticillius 30548 Submerged Fermentation. Marine Drugs 19:5, pages 248.
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Shan-zhong Yang, Zhen-feng Huang, Hai-Qing Liu, Xi Hu & Zhen-Qiang Wu. (2020) Improving mycelial morphology and adherent growth as well as metabolism of Monascus yellow pigments using nitrate resources. Applied Microbiology and Biotechnology 104:22, pages 9607-9617.
Crossref
Zhibing Huang, Lijuan Zhang, Yanling Wang, Heng Gao, Xiujiang Li, Xinyu Huang & Ting Huang. (2019) Effects of rutin and its derivatives on citrinin production by Monascus aurantiacus Li AS3.4384 in liquid fermentation using different types of media. Food Chemistry 284, pages 205-212.
Crossref
Huawei Zeng, Qiao Jie, Zeng Xin, Xu Dayong, Xiong Minghua, Li Feng, Sun Jianfan, Jiang Xuan & Dai Chuanyun. (2019) Optimization of submerged and solid state culture conditions for Monascus pigment production and characterization of its composition and antioxidant activity . Pigment & Resin Technology 48:2, pages 108-118.
Crossref
Tugba Orak, Ozge Caglar, Serkan Ortucu, Hakan Ozkan & Mesut Taskin. (2018) Chicken feather peptone: A new alternative nitrogen source for pigment production by Monascus purpureus. Journal of Biotechnology 271, pages 56-62.
Crossref
Changlu Wang, Di Chen & Jiancheng Qi. 2017. Bio‐pigmentation and Biotechnological Implementations. Bio‐pigmentation and Biotechnological Implementations 173 191 .
Gerit Tolborg, Thomas Isbrandt, Thomas Ostenfeld Larsen & Mhairi Workman. 2017. Bio‐pigmentation and Biotechnological Implementations. Bio‐pigmentation and Biotechnological Implementations 23 60 .

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