A new taxonomy for Monascus species based on cultural and microscopical characters

Hawksworth, D. L.; Ji, Pitt

doi:10.1071/bt9830051

Cited by 101 publications

(70 citation statements)

References 25 publications

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“…A combination of sequence comparison and morphological analysis confirms the synonyms recognized by Hawksworth and Pitt (1983) based on morphological and cultural characters. M. kaoliang, M. rubiginosus, M. anka, M. albidus, M. araneosus, and M. major are synonyms of M. purpureus; M. pubigerus, M. rubropunctatus, and M. serorubescens are synonyms of M. pilosus; and M. paxii, M. vitreus, and M. fuliginosus are synonyms of M. ruber.…”

Section: Discussionsupporting

confidence: 60%

“…Growth rates were measured 7 days after inoculation on malt extract agar at 25°C. The production of soluble pigments, the size of colonies, and the pigmentation of mycelia were noted (Hawksworth and Pitt 1983;Barnard and Cannon 1987;Cannon et al 1995) (Table 2). Synonyms acknowledged by Hawksworth and Pitt in 1983 are in parentheses.…”

Section: Cultivation Of Strainsmentioning

confidence: 99%

“…Based on physiological and morphological characteristics, Hawksworth and Pitt (1983) recognized three species of Monascus: M. pilosus K. Sato, M. ruber van Tieghem, and M. purpureus Went. Monascus ruber is distinguished from M. pilosus by the presence of a brownish pigment in its cleistothecial walls and conidia.…”

Section: Introductionmentioning

confidence: 99%

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Molecular characterization of Monascus strains based on the D1/D2 regions of LSU rRNA genes

Park

Jong

2003

Mycoscience

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The D1/D2 regions of the large subunit (LSU) rRNA genes of 65 strains of Monascus and Xeromyces were PCR amplified and sequenced in both directions. Maximum-parsimony analysis produced five most parsimonious trees. The strict consensus tree of these five parsimonious trees clustered M. eremophilus, M. ruber, M. pilosus, M. purpureus, and M. sanguineus in the same clade, reflecting high sequence similarity. M. sanguineus, M. purpureus, M. ruber, and M. pilosus differed in one or two nucleotides. The sequence of M. eremophilus ATCC 62925 isolated from a xerophilic environment differed from M. purpureus in only one nucleotide, despite pronounced morphological and ecological differences when compared with the other species. M. lunisporas, M. floridanus, M. pallens, and X. bisporus were each placed in a separate branch, confirming their taxonomic descriptions as individual species.Maximum-likelihood analysis on the same data set generated a single tree and grouped the species of the first clade in the parsimony analysis into a single clade but placed the rest of the Monascus species and Xeromyces bisporus on different branches. The trees inferred from both analyses revealed a monophyletic relationship between Monascus and Xeromyces, when compared with other related cleistothecial or imperfect genera.

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Section: Discussionsupporting

confidence: 60%

Section: Cultivation Of Strainsmentioning

confidence: 99%

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Molecular characterization of Monascus strains based on the D1/D2 regions of LSU rRNA genes

Park

Jong

2003

Mycoscience

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“…Quando necessário, para melhor visualização das microestruturas, utilizou-se o método de cultura em lâmina (Riddell 1950). A identificação em nível de espécie foi feita segundo Raper et al (1949), Booth (1971), Raper & Fennell (1977), Hawksworth & Pitt (1983) e Pitt (1988.…”

Section: Methodsunclassified

Fungos filamentosos isolados de produtos derivados do milho comercializados em Recife, Pernambuco

Ribeiro¹,

Cavalcanti²,

Fernandes³

et al. 2003

Rev. bras. Bot.

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-(Filamentous fungi isolated from corn derived products). The diversity of filamentous fungi was investigated in three corn derived products: corn meal, corn starch and pre-cooked corn flour. For isolation it was used the plating method, in surface and in depth, with Dichloran Rose Bengal Chloramphenicol Medium (DRBC). Twenty three species of fungi, belonging to eight genera were identified. The highest percentage of species was found in corn meal (47%) followed by corn starch (29.5%) and pre-cooked corn flour (23.5%). Aspergillus flavus Link, Fusarium moniliforme Sheldon, Penicillium funiculosum Thom and P. duclauxii Delacroix were found in all substrates; Penicillium brevicompactum Dierckx was present in corn meal and corn starch, while P. aurantiogriseum Dierckx and Rhizopus oryzae Went & Prinsen Geerlings were detected in corn meal and pre-cooked corn flour. Fusarium moniliforme formed the highest number of colonies forming units (352). Monascus ruber van Tieghen is being cited for the first time to Brazil, in processed corn. Species of Absidia, Aspergillus, Curvularia, Emericella, Fusarium, Monascus, Penicillium and Rhizopus have been mentioned as contaminant of corn derived products.

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“…To date, 58 Monascus strains have been deposited in the American Type Culture Collection. However, based on Hawksworth and Pit (1983), most strains belong to only three species: Monascus pilosus, Monascus purpureus, and Monascus ruber. Monascusfermented products, especially those produced by solid-state rice fermentation, have been used as food colorants and dietary material for more than 1,000 years.…”

Section: Prevention Of Hypertension Through Monascus-fermented Productsmentioning

confidence: 99%

Benefit of Monascus-fermented products for hypertension prevention: a review

Lee

Pan

2012

Appl Microbiol Biotechnol

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γ-Aminobutyric acid (GABA) has been reported to play a neurotransmitter in the central nervous system thereby exerting an inhibition in nerve impulse, in turn ameliorating depression; in addition, recent study also reveals the anti-hypertensive effect of GABA in vivo. Edible fungi of the Monascus species have been used as traditional Chinese medicine in eastern Asia for several centuries. Monascus-fermented products possess a number of functional secondary metabolites, including anti-inflammatory pigments (such as monascin and ankaflavin), monacolins, dimerumic acid, and GABA. Several scientific studies have shown that these secondary metabolites have anti-inflammatory, anti-oxidative, and anti-tumor activities. Moreover, many published reports have shown the efficacy of Monascus-fermented products in the prevention or amelioration of some diseases, including hypercholesterolemia, hyperlipidemia, hypertension, diabetes, obesity, Alzheimer's disease, and numerous types of cancer in recent studies. The current article discusses and provides evidence to elucidate the anti-hypertensive benefit of Monascus-fermented metabolites, including anti-inflammatory pigments and GABA.

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A new taxonomy for Monascus species based on cultural and microscopical characters

Cited by 101 publications

References 25 publications

Molecular characterization of Monascus strains based on the D1/D2 regions of LSU rRNA genes

Molecular characterization of Monascus strains based on the D1/D2 regions of LSU rRNA genes

Fungos filamentosos isolados de produtos derivados do milho comercializados em Recife, Pernambuco

Benefit of Monascus-fermented products for hypertension prevention: a review

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