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  • 1
    Electronic Resource
    Electronic Resource
    Pigments of Monascus (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A chemically defined medium with glutamic acid as nitrogen source was devised for the culture of two species of Monascus (M. ruber and M. purpureus), resulting in optimum production of their pigments and their chemical structures (both free and complexed) were compared. Structural data on two major complex pigments in aqueous solution were obtained by IR, UV, NMR and MS. They were free pigments linked to glutamic acid by amino groups, where nitrogen replaced the pyronoid oxygen.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb08145.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Production and Food Applications of the Red Pigments of Monascus ruber (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 58 (1993), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Following our investigations on food additive production through fermentation, we studied properties of red pigments secreted by Monascus ruber in submerged culture, using ethanol and glutamate as carbon and nitrogen sources. After extraction and purification, these colorants were suspended in water for evaluation. The stability of the extract was tested both in solution and when incorporated into meat products (sausage and pâté). The pigments added to sausage or pate remained stable when stored for 3 mo at 4°C; their stability was between 92 and 98%. Sensory tests revealed that Monascus pigments could replace some traditional food additives such as nitrite salts or cochineal.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb06123.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Sampling techniques and comparative extraction procedures for quantitative determination of intra- and extracellular metabolites in filamentous fungi (1998)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 164 (1998), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Two methods for rapid sampling and three procedures for extraction of metabolites from the filamentous fungus Monascus ruber were compared. It is shown that arrest of metabolism by either dropping the mycelial cultures in liquid nitrogen or by spraying them on a 60% solution of methanol kept at −40°C followed by rapid centrifugation at −10°C were equally effective. Metabolites were extracted from mycelia using different procedures including acid and alkaline treatments, permeabilization by cold chloroform and extraction by boiling buffered ethanol, to demonstrate that the latter method gave the best results both in terms of recovery and stability of metabolites. In addition, this method is very simple to handle and allows the use of very low amounts (i.e. 10–20 mg dry mass) of cellular material since the removal of ethanol by evaporation after extraction results in a concentration step of metabolites.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1574-6968.1998.tb13085.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Screening of yeasts producing 2-phenylethylalcohol (1997)
    Springer
    Biotechnology techniques 11 (1997), S. 523-525 
    Details
    ISSN: 1573-6784
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Twenty-one yeasts were cultivated for producing natural 2-phenylethylalcohol from phenylalanine, a precursor used as a contributory factor increasing the production of this rose-like aroma. Kluyveromyces marxianus appeared to be the sole yeast producing 1 g 2-phenylethylalcohol/l after 48 h. In phenylalanine-fed cultures (2.4 g/l) carried out for this strain, 1.85 g 2-phenylethylalcohol/l was produced after 192 h incubation at 30°C and 125 rpm.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1023/A:1018422302176
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    Paper (German National Licenses)
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