Effect of Amino Acids on Red Pigments and Citrinin Production in Monascus ruber

Journal of Food Science

Volumn 77, Issue 3, 2012, Pages

  Hajjaj, Hassan ^a   François, Jean Marie ^b   Goma, Gérard ^b   Blanc, Philippe J ^b  

^a MOULAY ISMAIL UNIVERSITY   (Morocco)

^b INSA   (France)

Author keywords

Biotechnology; Fermentation; Fungi; Mycotoxins; Pigments

Indexed keywords

ALANINE; AMINO ACID; CITRININ; GLUTAMIC ACID; HISTIDINE; NITROGEN; PIGMENT; PROLINE;

ARTICLE; BIOSYNTHESIS; CULTURE MEDIUM; FERMENTATION; METABOLISM; MONASCUS;

ALANINE; AMINO ACIDS; CITRININ; CULTURE MEDIA; FERMENTATION; GLUTAMIC ACID; HISTIDINE; MONASCUS; NITROGEN; PIGMENTS, BIOLOGICAL; PROLINE;

FUNGI; MONASCUS RUBER;

EID: 84857763616     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02579.x     Document Type: Article

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