Optimization of submerged fermentation for Monascus sp. producing high titer of orange and yellow pigments with less citrinin

doi:10.13995/j.cnki.11-1802/ts.022809

ZHOU Ke, YAN Pengcheng, HU Yongdan

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (7) : 116-122.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (7) : 116-122. DOI: 10.13995/j.cnki.11-1802/ts.022809

Optimization of submerged fermentation for Monascus sp. producing high titer of orange and yellow pigments with less citrinin

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(7): 116-122 https://doi.org/10.13995/j.cnki.11-1802/ts.022809

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Received	Published
2019-11-14	2020-04-15
Issue Date
2020-05-19

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