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Efficient Biosynthesis of Natural Yellow Pigments by Monascus purpureus in a Novel Integrated Fermentation System.

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Title: Efficient Biosynthesis of Natural Yellow Pigments by Monascus purpureus in a Novel Integrated Fermentation System.
Authors: Lv J; Key Laboratory of Carbohydrate Chemistry and Biotechnology, School of Biotechnology and ‡School of Food science and Technology, Jiangnan University , Wuxi 214122, China.; Beijing Engineering and Technology Research Center of Food Additives and ⊥Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University , Beijing 100048, China., Qian GF; Key Laboratory of Carbohydrate Chemistry and Biotechnology, School of Biotechnology and ‡School of Food science and Technology, Jiangnan University , Wuxi 214122, China.; Beijing Engineering and Technology Research Center of Food Additives and ⊥Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University , Beijing 100048, China., Chen L; Key Laboratory of Carbohydrate Chemistry and Biotechnology, School of Biotechnology and ‡School of Food science and Technology, Jiangnan University , Wuxi 214122, China.; Beijing Engineering and Technology Research Center of Food Additives and ⊥Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University , Beijing 100048, China., Liu H; Key Laboratory of Carbohydrate Chemistry and Biotechnology, School of Biotechnology and ‡School of Food science and Technology, Jiangnan University , Wuxi 214122, China.; Beijing Engineering and Technology Research Center of Food Additives and ⊥Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University , Beijing 100048, China., Xu HX; Key Laboratory of Carbohydrate Chemistry and Biotechnology, School of Biotechnology and ‡School of Food science and Technology, Jiangnan University , Wuxi 214122, China.; Beijing Engineering and Technology Research Center of Food Additives and ⊥Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University , Beijing 100048, China., Xu GR; Key Laboratory of Carbohydrate Chemistry and Biotechnology, School of Biotechnology and ‡School of Food science and Technology, Jiangnan University , Wuxi 214122, China.; Beijing Engineering and Technology Research Center of Food Additives and ⊥Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University , Beijing 100048, China., Zhang BB; Key Laboratory of Carbohydrate Chemistry and Biotechnology, School of Biotechnology and ‡School of Food science and Technology, Jiangnan University , Wuxi 214122, China.; Beijing Engineering and Technology Research Center of Food Additives and ⊥Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University , Beijing 100048, China., Zhang C; Key Laboratory of Carbohydrate Chemistry and Biotechnology, School of Biotechnology and ‡School of Food science and Technology, Jiangnan University , Wuxi 214122, China.; Beijing Engineering and Technology Research Center of Food Additives and ⊥Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University , Beijing 100048, China.
Source: Journal of agricultural and food chemistry [J Agric Food Chem] 2018 Jan 31; Vol. 66 (4), pp. 918-925. Date of Electronic Publication: 2018 Jan 22.
Publication Type: Journal Article
Journal Info: Publisher: American Chemical Society Country of Publication: United States NLM ID: 0374755 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1520-5118 (Electronic) Linking ISSN: 00218561 NLM ISO Abbreviation: J Agric Food Chem Subsets: MEDLINE
Database: MEDLINE Ultimate
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  Data: Efficient Biosynthesis of Natural Yellow Pigments by Monascus purpureus in a Novel Integrated Fermentation System.
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  Data: <searchLink fieldCode="AU" term="%22Lv+J%22">Lv J</searchLink>; Key Laboratory of Carbohydrate Chemistry and Biotechnology, School of Biotechnology and ‡School of Food science and Technology, Jiangnan University , Wuxi 214122, China.; Beijing Engineering and Technology Research Center of Food Additives and ⊥Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University , Beijing 100048, China.<br /><searchLink fieldCode="AU" term="%22Qian+GF%22">Qian GF</searchLink>; Key Laboratory of Carbohydrate Chemistry and Biotechnology, School of Biotechnology and ‡School of Food science and Technology, Jiangnan University , Wuxi 214122, China.; Beijing Engineering and Technology Research Center of Food Additives and ⊥Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University , Beijing 100048, China.<br /><searchLink fieldCode="AU" term="%22Chen+L%22">Chen L</searchLink>; Key Laboratory of Carbohydrate Chemistry and Biotechnology, School of Biotechnology and ‡School of Food science and Technology, Jiangnan University , Wuxi 214122, China.; Beijing Engineering and Technology Research Center of Food Additives and ⊥Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University , Beijing 100048, China.<br /><searchLink fieldCode="AU" term="%22Liu+H%22">Liu H</searchLink>; Key Laboratory of Carbohydrate Chemistry and Biotechnology, School of Biotechnology and ‡School of Food science and Technology, Jiangnan University , Wuxi 214122, China.; Beijing Engineering and Technology Research Center of Food Additives and ⊥Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University , Beijing 100048, China.<br /><searchLink fieldCode="AU" term="%22Xu+HX%22">Xu HX</searchLink>; Key Laboratory of Carbohydrate Chemistry and Biotechnology, School of Biotechnology and ‡School of Food science and Technology, Jiangnan University , Wuxi 214122, China.; Beijing Engineering and Technology Research Center of Food Additives and ⊥Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University , Beijing 100048, China.<br /><searchLink fieldCode="AU" term="%22Xu+GR%22">Xu GR</searchLink>; Key Laboratory of Carbohydrate Chemistry and Biotechnology, School of Biotechnology and ‡School of Food science and Technology, Jiangnan University , Wuxi 214122, China.; Beijing Engineering and Technology Research Center of Food Additives and ⊥Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University , Beijing 100048, China.<br /><searchLink fieldCode="AU" term="%22Zhang+BB%22">Zhang BB</searchLink>; Key Laboratory of Carbohydrate Chemistry and Biotechnology, School of Biotechnology and ‡School of Food science and Technology, Jiangnan University , Wuxi 214122, China.; Beijing Engineering and Technology Research Center of Food Additives and ⊥Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University , Beijing 100048, China.<br /><searchLink fieldCode="AU" term="%22Zhang+C%22">Zhang C</searchLink>; Key Laboratory of Carbohydrate Chemistry and Biotechnology, School of Biotechnology and ‡School of Food science and Technology, Jiangnan University , Wuxi 214122, China.; Beijing Engineering and Technology Research Center of Food Additives and ⊥Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University , Beijing 100048, China.
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  Data: <searchLink fieldCode="JN" term="%220374755%22">Journal of agricultural and food chemistry</searchLink> [J Agric Food Chem] 2018 Jan 31; Vol. 66 (4), pp. 918-925. <i>Date of Electronic Publication: </i>2018 Jan 22.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22American+Chemical+Society%22">American Chemical Society </searchLink><i>Country of Publication: </i>United States <i>NLM ID: </i>0374755 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1520-5118 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2200218561%22">00218561 </searchLink><i>NLM ISO Abbreviation: </i>J Agric Food Chem <i>Subsets: </i>MEDLINE
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RecordInfo BibRecord:
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      – Type: doi
        Value: 10.1021/acs.jafc.7b05783
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      – Code: eng
        Text: English
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      – TitleFull: Efficient Biosynthesis of Natural Yellow Pigments by Monascus purpureus in a Novel Integrated Fermentation System.
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            NameFull: Lv J
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            NameFull: Qian GF
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            NameFull: Chen L
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              Text: 2018 Jan 31
              Type: published
              Y: 2018
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            – TitleFull: Journal of agricultural and food chemistry
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