A chemical study on the n-BuOH-soluble fraction of the 95% EtOH extract of red yeast rice fermented with the fungus Monascus pilosus BCRC 38093 (Eurotiaceae) has resulted in the isolation of one new natural pyrrole derivative, designated as monascuspyrrole (1) together with nine known compounds, 3β-hydroxystigmast-5-en-7-one (2), β-sitostenone (3), monascin (4), ankaflavin (5), N-trans-feruloyl...

Ostriches are susceptible to bacterial, fungal and parasitic diseases. One of the most commonstrategies to reduce microbial contamination in animal production systems is to identify microbesources. In this regard, a first critical component for comprehensive farm-to-fork strategies to reducethe burden of foodborne illness is the identification of the pathogenic fungi in foodstuffs with animalso...

The amounts of Reactive oxygen species (ROS) become higher by strenuous exercises which consume larger in active muscles. Since these ROS directly injured muscles, the high concentration involves muscle fatigue. Thus, an immediate scavenging system is desired. Monascus pigment (MP) physiologically substances scavenge ROS, it may be a clue to save injury. However, there are no reports examining ...

The fermentation process in general is a kind of non-linear and time-variant system. It is necessary to determine optimal conditions in the fermentation process with multiple performance characteristics In this study, a Grey-based Taguchi Method was applied to find the optimal conditions of medium composition to enhance the production of biomass, monacolin K, pigments synthesis, and to reduce t...

Article history: Received on: 06/12/2016 Accepted on: 19/01/2017 Available online: 20/03/2017 Monascus species are used for production of red bio-pigments, which are used as food coloring agents. However, presence of the mycotoxin citrinin, which is a secondary metabolite produced in conjunction with the red pigments, prevents the use of these pigments in large scale. In the present study, Mona...