Kinetic study of monascus purpureus in solid-state fermentation for red pigment production
Red pigment produced by Monascus species is known as an edible pigment, rich in wide range of biological activities. The aim of this research is to study the kinetic characterization of red pigment production throughout the solid state fermentation. Factors such as nutritional factors (nitrogen sour...
| Main Authors: | , , , |
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| Format: | Research Report |
| Language: | English |
| Published: |
2019
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| Subjects: | |
| Online Access: | http://umpir.ump.edu.my/id/eprint/36337/1/Kinetic%20study%20of%20monascus%20purpureus%20in%20solid-state%20fermentation%20for%20red%20pigment%20production.wm.pdf |