Monascus secondary metabolites: production and biological activity

  title={Monascus secondary metabolites: production and biological activity},
  author={P. Pat{\'a}kov{\'a}},
  journal={Journal of Industrial Microbiology & Biotechnology},
  • P. Patáková
  • Published 2012
  • Biology, Medicine
  • Journal of Industrial Microbiology & Biotechnology
  • The genus Monascus, comprising nine species, can reproduce either vegetatively with filaments and conidia or sexually by the formation of ascospores. The most well-known species of genus Monascus, namely, M. purpureus, M. ruber and M. pilosus, are often used for rice fermentation to produce red yeast rice, a special product used either for food coloring or as a food supplement with positive effects on human health. The colored appearance (red, orange or yellow) of Monascus-fermented substrates… CONTINUE READING
    Insights into Monascus biology at the genetic level
    • 39
    • Highly Influenced
    NaCl Inhibits Citrinin and Stimulates Monascus Pigments and Monacolin K Production
    • 9
    • PDF
    Factors and advances on fermentation of Monascus sp. for pigments and monacolin K production: a review
    • Kongbangkerd, Rojsuntornkitti, Phanumong
    • 2019
    Filamentous ascomycetes fungi as a source of natural pigments
    • 34
    Optimization of Monacolin Production in a Controlled System
    • 3
    Effects of Different G-Protein α-Subunits on Growth, Development and Secondary Metabolism of Monascus ruber M7


    Publications referenced by this paper.
    Characterization of monascidin A from Monascus as citrinin.
    • 209