Studies on the effect of methionine level on cheese colour as a solid substrate of Monascus purpureus JK2 fermentation
Monascus purpureus, a species of red filamentous mould, has been widely used in fermented food as a potential source of natural pigments. The pigments can be produced by solid-state fermentation using a solid culture substrate; an example includes cheese that provides a substantial amount of nutrien...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Rynnye Lyan Resources
2022
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| Subjects: | |
| Online Access: | https://repository.ugm.ac.id/282281/1/_29__fr-2021-422_sulandari.pdf |