Addition of genistein to the fermentation process reduces citrinin production by Monascus via changes at the transcription level
Wanbao Ouyang, Xin Liu, Yanling Wang, Zhibing Huang, Xiujiang Li
Topics & Concepts
CitrininMonascusGenisteinFermentationTranscriptomeFood scienceMycotoxinChemistryGeneBiologyBiochemistryGeneticsGene expressionMicrobial Metabolism and ApplicationsEnzyme Production and CharacterizationMicrobial Natural Products and Biosynthesis