Recent advances in monascus pigments produced by Monascus purpureus: Biosynthesis, fermentation, function, and application

Gong, Pengfei; Shi, Ruoyu; Liu, Yutong; Luo, Qiaoqiao; Wang, Chengtao; Chen, Wei

doi:10.1016/j.lwt.2023.115162

Cited by 13 publications

(2 citation statements)

References 65 publications

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“…[5][6][7] Red yeast rice, fermented rice with Monascus, has been used as traditional Chinese medicines, food colorants, and additives for more than 1000 years in China, making it a valuable natural and healthy filamentous fungus. [8][9][10] Monascus is a small saprophytic filamentous fungus that is acid-resistant and ethanol-resistant, with its optimum growth pH at 3.5-6.0 and optimum growth temperature at 25-32 • C.…”

Section: Introductionmentioning

confidence: 99%

Synthetic biology for Monascus: From strain breeding to industrial production

Zhou,

Pan,

Xue

et al. 2024

Biotechnology Journal

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Traditional Chinese food therapies often motivate the development of modern medicines, and learning from them will bring bright prospects. Monascus, a conventional Chinese fungus with centuries of use in the food industry, produces various metabolites, including natural pigments, lipid‐lowering substances, and other bioactive ingredients. Recent Monascus studies focused on the metabolite biosynthesis mechanisms, strain modifications, and fermentation process optimizations, significantly advancing Monascus development on a lab scale. However, the advanced manufacture for Monascus is lacking, restricting its scale production. Here, the synthetic biology techniques and their challenges for engineering filamentous fungi were summarized, especially for Monascus. With further in‐depth discussions of automatic solid‐state fermentation manufacturing and prospects for combining synthetic biology and process intensification, the industrial scale production of Monascus will succeed with the help of Monascus improvement and intelligent fermentation control, promoting Monascus applications in food, cosmetic, agriculture, medicine, and environmental protection industries.

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Section: Introductionmentioning

confidence: 99%

Synthetic biology for Monascus: From strain breeding to industrial production

Zhou,

Pan,

Xue

et al. 2024

Biotechnology Journal

View full text Add to dashboard Cite

show abstract

“…Monascus is a fungus widely used in Asian countries because it produces secondary metabolites of interest in the food industry, the most important of which are the red pigments that serve to colour foods and improve their appearance [2,3]. It also has good antioxidant, anti-inflammatory and anticarcinogenic properties, which is why it has received widespread attention in solid fermentation studies [3].…”

Section: Introductionmentioning

confidence: 99%