Thermal stability of natural pigments produced by Monascus purpureus in submerged fermentation

Thermal stability of natural pigments produced by Monascus purpureus in submerged fermentation

Abstract The major aim of the current study was to assess thermal stability of red pigments produced by Monascus purpureus ATCC 16362/PTCC 5303 in submerged fermentation. Natural pigments were produced by Monascus purpureus using stirred tank bioreactor. Stability of Monascus purpureus pigments was...

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Bibliographic Details
Main Authors: Fatemeh Abdollahi, Mahshid Jahadi, Mehrdad Ghavami
Format: Article
Language:English
Published: Wiley 2021-09-01
Series:Food Science & Nutrition
Subjects:
Monascus purpureus
natural pigments
response surface methodology
stability
Online Access:https://doi.org/10.1002/fsn3.2425

Internet

https://doi.org/10.1002/fsn3.2425

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