PIGMENTS PRODUCED BY Monascus purpureus WITH REGARD TO QUALITY AND QUANTITY

Journal of Food Science

Volumn 45, Issue 3, 1980, Pages 567-569

  BRODER, C U ^a   KOEHLER, P E ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84985201209     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1980.tb04102.x     Document Type: Article

References (13)

1. The effect of different nitrogen sources on pigment production and sporulation of Monascus species in submerged, shaken culture
2. Monascorubrin
3. Structure of monascoflavin
4. Structure of monascorubrin
5. The utilization of sucrose and its constituent sugars by Monascus purpureus
6. Isolation and cultural conditions of Monascus SP. for the production of pigment in a submerged culture
7. Temperature relations in Monascus
8. Isolation and structure of ankaflavin: A new pigment from Monascus anka
9. Zinc and amino acids: Important components of a medium promoting growth of Monascus purpureus
10. A study on ang‐kak and its production
11. Pigmentation and antibacterial activity of fast neutron‐ and x‐ray‐induced strains of Monascus purpureus went
12. Production bf Monascus pigment in a submerged culture