Optimization of fermentation conditions and effect of nutritional supplementation in production of food grade pigments by monascus ruber

Journal of Pure and Applied Microbiology

Volumn 4, Issue 2, 2010, Pages 779-784

  Vidyalakshmi, R ^a   Singaravadivel, K ^a   Murugesh, S ^b  

^a INDIAN INSTITUTE OF FOOD PROCESSING TECHNOLOGY   (India)

^b SASTRA UNIVERSITY   (India)

Author keywords

Food coloring agent; Monascorubin; Monascus ruber; Natural pigments; Red yeast rice; Spectrophotometer

Indexed keywords

CARBON; NITROGEN; PIGMENT; STARCH;

ARTICLE; CARBON SOURCE; CONTROLLED STUDY; DIET SUPPLEMENTATION; FERMENTATION; FUNGUS CULTURE; MONASCUS; MONASCUS RUBER; NONHUMAN; PROCESS OPTIMIZATION; RICE; SOLID STATE FERMENTATION;

MONASCUS RUBER;

EID: 83455181829     PISSN: 09737510     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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