Transformation of Monascus purpureus to hygromycin B resistance with cosmid pMOcosX reduces fertility

Transformation of Monascus purpureus to hygromycin B resistance with cosmid pMOcosX reduces fertility

∗ Corresponding author Albino strain KB20M1 of Monascus purpureus was genetically transformed to hygromycin B resistance with cosmid pMOcosX, using biolistic bombardment. Conidia and mycelial fragments were used as the recipient material and rupture disk strengths of 6.2 and 9.3 MPa each yielded a transformed isolate from five bombardments. Southern analysis suggested a single copy of the cosmi...

Quantification of Lovastatin Produced by Monascus purpureus

Development of a novel method for the quantification of lovastatin is an interesting problem in the analytical field. In the literature, many reports use spectrophotometric method for the quantification of lovastatin. However, the analysis of fermentation broth containing lovastatin appears to be inaccurate using spectrophotometric method. Hence, the estimation of lovastatin produced by Monascu...

Review of Angkak Production (Monascus purpureus)

Production of Angkak Through Co-Culture of Monascus Purpureus and MONASCUS RUBER

Angkak (red mold rice, red yeast rice, Chinese red rice) is a traditional Chinese medicine produced by solid-state fermentation of cooked non-glutinous rice with Monascus species. The secondary metabolite of Monascus species, monacolin K /lovastatin, has been proven to lower blood lipid levels. In this study, a co-culture of Monascus purpureus MTCC 369 and Monascus ruber MTCC 1880 was used for ...

The Effect of Replacing Sodium Nitrite with Monascus Purpureus Pigment in German Sausage

Background: Many common cancers, such as prostate, breast, and colon, are caused by harmful substances and compounds contained in processed foods, including nitrite-treated meats. The aim of this study was to investigate the possibility of replacing sodium nitrite with Monascus purpureus pigment in sausage and to assess its antimicrobial, antioxidant, color, and sensory properties. Methods: The...