Ammonium nitrate regulated the color characteristic changes of pigments in Monascus purpureus M9

Assessment of the dyeing properties of pigments from Monascus purpureus

Monascus purpureus C322 was cultivated on well-established production media to yield prevailingly red or orange pigment-rich ethanolic extracts. Once these extracts had been diluted by an overall factor of 50, they were used as such to dye raw wool standard specimens differently premordanted using alum or stannic chloride. Independently of the mordant used, the specimens dyed with the red pigme...

Quantification of Lovastatin Produced by Monascus purpureus

Development of a novel method for the quantification of lovastatin is an interesting problem in the analytical field. In the literature, many reports use spectrophotometric method for the quantification of lovastatin. However, the analysis of fermentation broth containing lovastatin appears to be inaccurate using spectrophotometric method. Hence, the estimation of lovastatin produced by Monascu...

Review of Angkak Production (Monascus purpureus)

Effect of Carbon and Nitrogen Sources on Stimulation of Pigment Production by Monascus purpureus on Jackfruit Seeds

Food colorants from natural sources are preferred over the synthetic variants which elicits various adverse effects including teratogenicity and carcinogenicity. Pigments produced from Monascus spp. are of microbial origin and can be used as food grade biocolorants. The aim of the present work was to investigate the feasibility of Jackfruit seed as a substrate supplemented with carbon sources l...

The Effect of Replacing Sodium Nitrite with Monascus Purpureus Pigment in German Sausage

Background: Many common cancers, such as prostate, breast, and colon, are caused by harmful substances and compounds contained in processed foods, including nitrite-treated meats. The aim of this study was to investigate the possibility of replacing sodium nitrite with Monascus purpureus pigment in sausage and to assess its antimicrobial, antioxidant, color, and sensory properties. Methods: The...