The authors are grateful for the financial support from National Natural Science Foundation of China(32001728).
Free amino acid(FAA)is the important component of vinegar that infl uences quality perception and consumer acceptance.FAA is one of the major metabolites produced by microorganisms;however,the microbial metabolic netw...
supported by the Science and Technology Planning Project of Guizhou Province(No.2019-2776);the National Natural Science Foundation of China(No.81960692).
Monascus is one of the most essential microbial resources in China,with thousands of years of history.Modern science has proved that Monascus can produce pigment,ergosterol,monacolin K,-aminobutyric acid,and other fun...
The growth,development and pigment metabolism of Monascus are regulated by light.However,the function of the photoreceptor gene in the Monascus genome has not yet been clearly verified.In this paper,the gene sequence ...
supported by“Qishan Scholar”Scientific Research Fund from Fuzhou University,China(GXRC21049);Fujian Provincial Department of Science and Technology,China(2020R1032004);“Elite talent”Project from Fujian Academy of Agricultural Sciences,China(YC20210007);Metabolomics analysis was assisted by Biotree Biotech Co.,Ltd.(Shanghai,China).
Monascus-fermented red mold rice(RMR)has excellent physiological efficacy on lipid metabolism and liver function.This study investigated the ameliorative effects of monascin(MS)from RMR on alcoholic liver injury(ALI)i...
Aiming at the problem of low yield of monascus yellow pigment liquid fermentation, a new process for producing yellow pigment by liquid fermentation of Monascus from potato has been designed. In this process, the colo...
supported by National Natural Science Foundation of China(No.31730068 and No.31330059);China Scholarship Council(202006760071).
Monascus species are traditional edible and medicinal filamentous fungi with a very long history in East Asia,but their sparse production of asexual spores(conidia)limits their large-scale industrial application.Previ...
This work was supported by Shanghai Agriculture Applied Technology Development Program,China(2021-02-08-00-12-F00780);the Shanghai Committee of Science and Technology,China(20DZ2202700);the Capacity-Building Project of Local Universities of SSTC(20060502100);the Shanghai Sailing Program(21YF1431800)and(20YF1433400).
This research aims to change the phenolic fractions and the bioactivities of quinoa by solid-state fermentation(SSF)with the edible fungus Monascus anka(M.anka).The contents of protein and fat increased in the ferment...