Improving Solid-State Fermentation of Monascus purpureus on Agricultural Products for Pigment Production

Food and Bioprocess Technology

Volumn 4, Issue 8, 2011, Pages 1384-1390

  Nimnoi, Pongrawee ^a   Lumyong, Saisamorn ^a  

^a CHIANG MAI UNIVERSITY   (Thailand)

Author keywords

Color stability; Monascus purpureus; Pigment; Solid state fermentation

Indexed keywords

COCONUT RESIDUES; COLOR STABILITY; CORN MEAL; CULTURE MEDIUM; DRY WEIGHT; HIGH TEMPERATURE; MONASCUS PURPUREUS; MYCELIA GROWTH; PIGMENT PRODUCTION; POTATO-DEXTROSE; PSICOSE; RED PIGMENTS; SOLID-STATE FERMENTATION; SOYBEAN MEAL; TRYPTONE; YEAST EXTRACTS;

AGRICULTURAL PRODUCTS; FERMENTATION; GLUCOSE; OILSEEDS; PIGMENTS; SUGAR SUBSTITUTES;

SUBSTRATES;

ARACHIS HYPOGAEA; GLYCINE MAX; MONASCUS; MONASCUS PURPUREUS; SOLANUM TUBEROSUM; ZEA MAYS;

EID: 80053569876     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-009-0233-8     Document Type: Article

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