Inducing red pigment and inhibiting citrinin production by adding lanthanum(III) ion in Monascus purpureus fermentation
作者： Zhen-Qiang Wu , Shan-Zhong Yang , Hai-Qing Liu , Zhen-Feng Huang , Xiao-Fei Tian
DOI: 10.1007/S00253-021-11162-9
关键词: Citrinin 、 Catalase 、 Monascus purpureus 、 Superoxide dismutase 、 Food science 、 Monascus 、 Pigment 、 Chemistry 、 Fermentation 、 Reactive oxygen species
摘要: … red pigment (ERP) and high citrinin remain to be solved in … fermentation; simultaneously, citrinin was decreased by 59.93… the relative expression levels of citrinin synthesis genes (ctnA, …
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