Co-culture of Monascus purpureus with Saccharomyces cerevisiae: A strategy for pigments increment and citrinin reduction
Hediyeh Davoudi Moghadam, Farideh Tabatabaee Yazdi, Fakhri Shahidi, Mahboobe Sarabi‐Jamab, Zarrin Es’haghi
Topics & Concepts
Monascus purpureusMonascusCitrininFermentationFood scienceAbsorbancePigmentYeastRed yeast riceSaccharomyces cerevisiaeBiologyBotanyChemistryBiochemistryChromatographyMycotoxinOrganic chemistryMicrobial Metabolism and ApplicationsPhytochemistry and Bioactivity StudiesMedicinal Plants and Neuroprotection