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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, filamentous fungi are being investigated as readily available sources of chemically diverse colorants. With two selected examples, polyketide-Monascus-like pigments from the(More)
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 various compounds belonging to carotenoids, anthocyanins, chlorophylls, melanins, betalains… The review emphasizes pigments with anthraquinoid skeleton and gives an(More)
The microbiological and physicochemical characteristics of several commercial beef, kudu and springbok biltong samples from South Africa were assessed in this study. Analysis of samples allowed their differentiation into 'dry' and 'moist' samples. Dry biltong showed low moisture content (21.5-25.3 g/100 g), a low water activity (0.65-0.68) and a high salt(More)
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 biological activities recently attracted attention of industries in such fields as pharmaceuticals, clothes dyeing, and food colorants. Their positive and/or negative effect(s)(More)
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. The present paper aimed to bio-prospect and screen out 15 selected ascomycetous fungal strains, originating from terrestrial and marine habitats belonging to seven(More)
In recent years, there has been an increasing interest in identifying and characterizing the yeast flora associated with diverse types of habitat because of the many potential desirable technological properties of these microorganisms, especially in food applications. In this study, a total of 101 yeast strains were isolated from the skins of tropical(More)
A yeast identified as Saprochaete suaveolens was investigated for its capacity to produce a large panel of flavouring molecules. With a production of 32 compounds including 28 esters, S. suaveolens seems to be a good producer of fruity flavours and fragrances and especially of unsaturated esters, such as ethyl tiglate. Physiological and biochemical analyses(More)
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