Microbiota associated with the starter cultures and brewing process of traditional Hong Qu glutinous rice wine

Characterization of fungal community and dynamics during the traditional brewing of Wuyi Hong Qu glutinous rice wine by means of multiple culture-independent methods

(2015) Xu-Cong Lv et al.   FOOD CONTROL

Controlling composition and color characteristics of Monascus pigments by pH and nitrogen sources in submerged fermentation

(2015) Kan Shi et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Investigation of relationship between lipid and Monascus pigment accumulation by extractive fermentation

(2015) Bo Wang et al.   JOURNAL OF BIOTECHNOLOGY

Bacterial community dynamics during the traditional brewing of Wuyi Hong Qu glutinous rice wine as determined by culture-independent methods

(2013) Xu-Cong Lv et al.   FOOD CONTROL

Yeast diversity of traditional alcohol fermentation starters for Hong Qu glutinous rice wine brewing, revealed by culture-dependent and culture-independent methods

(2013) Xu-Cong Lv et al.   FOOD CONTROL

Yeast community associated with the solid state fermentation of traditional Chinese Maotai-flavor liquor

(2013) Qun Wu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Antimicrobial Activity ofMonascusPigments Produced in Submerged Fermentation

(2013) Francielo Vendruscolo et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Analysis of Microflora Profile in Korean Traditional Nuruk

(2013) Sang Hoon Song   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Monascus pigments

(2012) Yanli Feng et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Evaluation of the amine derivatives of Monascus pigment with anti-obesity activities

(2012) Deokyeong Choe et al.   FOOD CHEMISTRY

Microbial diversity of traditional fermentation starters for Hong Qu glutinous rice wine as determined by PCR-mediated DGGE

(2012) Xu-Cong Lv et al.   FOOD CONTROL

Complex microbiota of a Chinese “Fen” liquor fermentation starter (Fen-Daqu), revealed by culture-dependent and culture-independent methods

(2012) Xiao-Wei Zheng et al.   FOOD MICROBIOLOGY

Effect of Amino Acids on Red Pigments and Citrinin Production in Monascus ruber

(2012) Hassan Hajjaj et al.   JOURNAL OF FOOD SCIENCE

Identification and characterization of filamentous fungi isolated from fermentation starters for Hong Qu glutinous rice wine brewing

(2012) Xu-Cong Lv et al.   JOURNAL OF GENERAL AND APPLIED MICROBIOLOGY

Daqu- A Traditional Chinese Liquor Fermentation Starter

(2012) Xiao-Wei Zheng et al.   JOURNAL OF THE INSTITUTE OF BREWING

Monascin from red mold dioscorea as a novel antidiabetic and antioxidative stress agent in rats and Caenorhabditis elegans

(2011) Yeu-Ching Shi et al.   FREE RADICAL BIOLOGY AND MEDICINE

Bacterial and fungal diversity in the traditional Chinese liquor fermentation process

(2011) Xiao-Ran Li et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Inhibition of endothelial adhesion molecule expression by Monascus purpureus-fermented rice metabolites, monacolin K, ankaflavin, and monascin

(2011) Chih-Pei Lin et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Characterization and comparison of microbial community of different typical Chinese liquor Daqus by PCR-DGGE

(2011) H.-Y. Wang et al.   LETTERS IN APPLIED MICROBIOLOGY

Anti-cancer effect of rubropunctatin against human gastric carcinoma cells BGC-823

(2010) Yunquan Zheng et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Monascin and Ankaflavin Act as Novel Hypolipidemic and High-Density Lipoprotein Cholesterol-Raising Agents in Red Mold Dioscorea

(2010) Chun-Lin Lee et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of glucoamylase and α-amylase from Monascus anka: Enhanced production of α-amylase in red koji

(2010) Yumiko Yoshizaki et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Modeling of the Humidity Effects on the Oxygen Absorption by Iron-Based Scavengers

(2010) Vladimir A. Polyakov et al.   JOURNAL OF FOOD SCIENCE

Purification and characterization of a new red pigment from Monascus purpureus in submerged fermentation

(2010) Gunjan Mukherjee et al.   PROCESS BIOCHEMISTRY

Fungal polyketide azaphilone pigments as future natural food colorants?

(2010) Sameer A.S. Mapari et al.   TRENDS IN BIOTECHNOLOGY

Saccharomycopsis fibuligera and its applications in biotechnology

(2009) Zhenming Chi et al.   BIOTECHNOLOGY ADVANCES

Diversity of lactic acid bacteria in suan-tsai and fu-tsai, traditional fermented mustard products of Taiwan

(2009) Shiou-Huei Chao et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Red Mold Dioscorea Has a Greater Antihypertensive Effect than Traditional Red Mold Rice in Spontaneously Hypertensive Rats

(2009) Cheng-Lun Wu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Analyses of microbial consortia in the starter of Fen Liquor

(2009) J.-H. Shi et al.   LETTERS IN APPLIED MICROBIOLOGY

Rational selection of non-Saccharomyces wine yeasts for mixed starters based on ester formation and enological traits

(2008) F VIANA et al.   FOOD MICROBIOLOGY

Analysis of yeast and archaeal population dynamics in kimchi using denaturing gradient gel electrophoresis

(2008) H CHANG et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbial diversity of traditional Vietnamese alcohol fermentation starters (banh men) as determined by PCR-mediated DGGE

(2008) Vu Nguyen Thanh et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Cloning and Characterization of Monacolin K Biosynthetic Gene Cluster fromMonascus pilosus

(2008) Yi-Pei Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Microorganisms in Daqu: a starter culture of Chinese Maotai-flavor liquor

(2008) Chang-lu Wang et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Anticancer effects of Chinese red yeast rice versus monacolin K alone on colon cancer cells

(2007) Mee Young Hong et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY