Original Research Article Evaluation of pH, carbon source and temperature effect on the pigments production by Monascus purpureus in a liquid culture using response surface methodology

作者： F Baneshi , M Azizi , M Saberi , M Farsi

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摘要: After the Monascus genus was named by van Tieghem (1884) over 100 years ago, the fungus became known to Westerners as contaminants of cereals, starch, silage and other materials (Tzann and Arnold, 1991).

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Original Research Article Evaluation of pH, carbon source and temperature effect on the pigments production by Monascus purpureus in a liquid culture using response surface methodology

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Original Research Article Evaluation of pH, carbon source and temperature effect on the pigments production by Monascus purpureus in a liquid culture using response surface methodology

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