Fermentation of ang‐kak in plastic bags and regulation of pigmentation by initial moisture content

Journal of Applied Bacteriology

Volumn 68, Issue 6, 1990, Pages 565-570

  Lotong, N ^a   Suwanarit, P ^a  

^a KASETSART UNIVERSITY   (Thailand)

Author keywords

[No Author keywords available]

Indexed keywords

PLASTIC;

ARTICLE; FERMENTATION; MOISTURE; NONHUMAN; PIGMENTATION;

MONASCUS; ORYZA RUFIPOGON;

EID: 0025066503     PISSN: 00218847     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.1990.tb05221.x     Document Type: Article

References (22)

1. Laboratory experiments on the manufacture of Chinese ang‐kak in the United States
2. Millennium of fungi, food and fermentation
3. Studies on structures of two pigments obtained from Monascus sp
4. Factors affecting red rice production by Monascus purpureus
5. Studies on the genus Monascus, I. Purification and properties of two forms of glucoamylase from Monascus kaoliang nov. sp. F‐1
6. Isolation and cultural conditions of Monascus spp. for the production of pigment in submerged cultures
7. Production of extra cellular pigment by mutant of Monascus kaoliang sp. nov
8. Production of soy sauce kojii mold spore inoculum in plastic bags
9. Isolation and structure of anka‐flavin, a new pigment from Monascus anka
10. Study on ang‐kak and its production
11. Effects of nutrition on amylase production by Monascus purpureus
12. Solid state culture of Monascus purpureus for the pigment production
13. Photoprotection of red pigments of Monascus anka in aqueous media by 1,4,6‐trihydroxynaphthalene
14. Production and isolation of an antibiotic from Monascus purpurens and its relationship to pigment production
15. Regulation of growth and pigmentation of Monascus purpureus by carbon and nitrogen concentrations
16. Food colour fermentation from cassava by Monascus sp
17. Production of Monascus pigment in submerged culture