Natural Red Pigment Production by Monascus Purpureus in Submerged Fermentation Systems Using a Food Industry Waste: Brewer’s Spent Grain

This paper studies the production of natural red pigments by Monascus purpureus CMU001 in the submerged fermentation system using a brewery waste hydrolysate, brewer’s spent grain (BSG). The chemical, structural and elemental characterization of the BSG was performed with Van-Soest method, Fourier-t...

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Detalles Bibliográficos
Autores principales: Silbir, Selim, Goksungur, Yekta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6560435/
https://www.ncbi.nlm.nih.gov/pubmed/31083556
http://dx.doi.org/10.3390/foods8050161

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6560435/
https://www.ncbi.nlm.nih.gov/pubmed/31083556
http://dx.doi.org/10.3390/foods8050161

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