Cheese whey as a potential substrate for<i> Monascus</i> pigments production
The present study had the objective of producing pigments by <em>Monascus ruber</em> in solid medium, using the cheese whey as substrate. Different cheese whey concentrations (0, 5, 10, 20, 40 and 80 g L<sup>-1</sup>) and pH values (2.0, 3.0, 4.0, 5.0, 6.0, 7.0 and 8.0) were...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
AIMS Press
2020-12-01
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| Series: | AIMS Agriculture and Food |
| Subjects: | |
| Online Access: | https://www.aimspress.com/article/doi/10.3934/agrfood.2020.4.785?viewType=HTML |