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 …

Agricultural and food-industry residues constitute a major proportion (almost 30%) of
worldwide agricultural production. These wastes mainly comprise lignocellulosic materials …

Monascus species produce useful secondary metabolite, Monascus pigments (MPs). They
are widely used in food industry as a color intensifier, food additives and nitrite substitute in …

This paper studies the production of natural red pigments by Monascus purpureus CMU001
in the submerged fermentation system using a brewery waste hydrolysate, brewer's spent …

Natural products are a rich resource for the discovery of innovative drugs. Microbial
cocultivation enables discovery of novel natural products through tandem enzymatic …

Abstract Indole-3-acetic acid (IAA) is the most common plant hormone of the auxin class and
regulates various plant growth processes. The present study investigated IAA production by …

A metabolite was purified from Monascus perpureus culture broth with the aim of isolating
economically viable new pigment having food coloring and therapeutic potential. Following …

The production of Monascus pigments and related byproducts, via microbial fermentation,
has been broadly utilized as coloring by traditional food industries and as a natural textile …

Fungi form the genus Monascus are a promising source for natural color additives. However,
before effectively applying Monascus to foods, it is important to select strains which produce …

In the exopolysaccharide production from Enterobacter cloacae WD7 under aerobic
fermentation, biopolymer yield increased with aeration and agitation rates increasing at pilot …