Edible Filamentous Fungi from the Species Monascus: Early Traditional Fermentations, Modern Molecular Biology, and Future Genomics

Comprehensive Reviews in Food Science and Food Safety

Volumn 14, Issue 5, 2015, Pages 555-567

  Chen, Wanping ^a   He, Yi ^a   Zhou, Youxiang ^b   Shao, Yanchun ^a   Feng, Yanli ^c   Li, Mu ^a   Chen, Fusheng ^a  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b INSTITUTE OF PLANT PROTECTION   (China)

^c HUBEI NORMAL UNIVERSITY   (China)

Author keywords

Monascus fermentation; Monascus genomics; Monascus molecular biology; Monascus spp; Red mold rice; Secondary metabolites

Indexed keywords

BIOPHYSICS; BUTYRIC ACID; FERMENTATION; FUNGI; GENES; METABOLITES; MOLDS;

GENOMICS; MONASCUS; MONASCUS FERMENTATIONS; RED MOLDS; SECONDARY METABOLITES;

BIOMOLECULES;

EID: 84941876900     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/1541-4337.12145     Document Type: Article

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