Supplementary effect of whey components on the monascin productivity of Monascus sp.
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DOI: 10.1002/jsfa.12483
Abstract: BACKGROUND Monascus sp. has been used for fermented foods for centuries. It can synthesize yellow, red and orange pigments as secondary metabolites. Here, we focused on yellow pigment monascin, responsible for anti-inflammation and antidiabetic effects,… read more here.
Keywords: monascin production; monascus; whey; production ... See more keywords