Monascus spp.: a source of natural microbial color through fungal biofermentation
The search for naturally produced substitutes for chemical food colorants has led to a resurgence of interest in pigments synthesized by fungi such as Monascus spp. This fungus has been used in Asia for many centuries as a natural color and flavor ingredient in food and beverages. The red pigments a...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MedCrave Group
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/62476/1/FUNGI.pdf |