Monascus spp.: a source of natural microbial color through fungal biofermentation

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Monascus spp.: a source of natural microbial color through fungal biofermentation

The search for naturally produced substitutes for chemical food colorants has led to a resurgence of interest in pigments synthesized by fungi such as Monascus spp. This fungus has been used in Asia for many centuries as a natural color and flavor ingredient in food and beverages. The red pigments a...

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Bibliographic Details
Main Authors:	Abdul Manan, Musaalbakri, Mohamad, Rosfarizan, Ariff, Arbakariya
Format:	Article
Language:	English
Published:	MedCrave Group 2017
Online Access:	http://psasir.upm.edu.my/id/eprint/62476/ http://psasir.upm.edu.my/id/eprint/62476/1/FUNGI.pdf

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