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Filamentous fungi are large-scale producers of pigments and colorants for the food industry.
With globalization in the research trends, healthier life styles, and the growing market for the natural food colorants in the economically fast-growing countries all over the world, filamentousExpand
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Anthraquinones and Derivatives from Marine-Derived Fungi: Structural Diversity and Selected Biological Activities
Anthraquinones and their derivatives constitute a large group of quinoid compounds with about 700 molecules described. They are widespread in fungi and their chemical diversity and biologicalExpand
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Natural hydroxyanthraquinoid pigments as potent food grade colorants: an overview
Natural pigments and colorants are widely used in the world in many industries such as textile dying, food processing or cosmetic manufacturing. Among the natural products of interest are variousExpand
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Bacteria belonging to the extremely versatile genus Arthrobacter as novel source of natural pigments with extended hue range
The genus Arthrobacter is a predominant group of bacteria isolated from various sources such as soil, air, foods (e.g. dairy products), water and plants. Species of this genus have been found inExpand
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Characterisation of the C50 carotenoids produced by strains of the cheese-ripening bacterium Arthrobacter arilaitensis
Pigments were extracted from cheese-ripening bacteria belonging to the species Arthrobacter arilaitensis, which plays a role in the colour of cheese. A chromatographic method was applied toExpand
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Characterization of Cytoplasmic and Nuclear Polyhedrosis Viruses Recovered from the Nest of Polistes hebraeus F. (Hymenoptera; Vespidae)
Abstract Viruses (CPVs and NPVs) present in nests of the paper wasp Polistes hebraeus were compared with six wild isolates obtained from some lepidopterous prey of the wasp. The electrophoresis ofExpand
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Production and New Extraction Method of Polyketide Red Pigments Produced by Ascomycetous Fungi from Terrestrial and Marine Habitats
The use of ascomycetous fungi as pigment producers opens the way to an alternative to synthetic dyes, especially in the red-dye industries, which have very few natural pigment alternatives. TheExpand
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Partial characterization of the pigments produced by the marine-derived fungus Talaromyces albobiverticillius 30548. Towards a new fungal red colorant for the food industry
Abstract. The interest about red color in the food industry has been growing because of its wide application in variety of foods and beverages and also due to the carcinogenic and teratogenic effectsExpand
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First isolation of Brevibacterium sp. pigments in the rind of an industrial red‐smear‐ripened soft cheese
The smear-ripened soft cheeses are characterised by a surface orange-red-brown colour, which has a microbial origin. For a long time, this colouration was mainly imputed to Brevibacterium linens.Expand
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