Stability Modeling of Red Pigments Produced by Monascus purpureus in Submerged Cultivations with Sugarcane Bagasse
By S. T. Silveira, D. Daroit, V. Sant'anna, A. Brandelli. Food and Bioprocess Technology, 2013
88 citations recorded by the source corpus.
Subfields: Biotechnology, Building and Construction, Pharmacology
View Paper: https://www.semanticscholar.org/paper/dd71cdf20aab95e3e10f400524c27ad2e46f2abe
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Citations in the corpus
- Bacterial pigments and their applications (2013, background): “Various agricultural products and byproducts such as corn ob [45], sugarcane bagasse [46], grape waste [47], jackfruit seed 48], corn steep liquor [49], wheat substrates [50] and cassava [51] ere successfully utilized for the production of pigments.”
- Orange processing waste valorisation for the production of bio-based pigments using the fungal strains Monascus purpureus and Penicillium purpurogenum (2018, unknown): “This could be attributed to the thermal instability of natural pigments, especially at temperatures higher than 60 C (Silveira et al., 2013).”