Thermal stability of natural pigments produced by Monascus purpureus in submerged fermentation

The major aim of the current study was to assess thermal stability of red pigments produced by Monascus purpureus ATCC 16362/PTCC 5303 in submerged fermentation. Natural pigments were produced by Monascus purpureus using stirred tank bioreactor. Stability of Monascus purpureus pigments was assessed...

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Detalles Bibliográficos
Autores principales: Abdollahi, Fatemeh, Jahadi, Mahshid, Ghavami, Mehrdad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8441413/
https://www.ncbi.nlm.nih.gov/pubmed/34531997
http://dx.doi.org/10.1002/fsn3.2425

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8441413/
https://www.ncbi.nlm.nih.gov/pubmed/34531997
http://dx.doi.org/10.1002/fsn3.2425

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