Induction of mutation in &lt;i&gt;Monascus purpureus&lt;/i&gt; isolated from Thai fermented food to develop low citrinin-producing strain for application in the red koji industry

Ketkaeo, Sittichoke; Sanpamongkolchai, Werasit; Morakul, Sumallika; Baba, Shuichiro; Kobayashi, Genta; Goto, Minoru

doi:10.2323/jgam.2019.04.008

Cited by 8 publications

(3 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…[ 137,138 ] According to the document of European Union (Commission Regulation [EU] No 212/2014 of March 6, 2014), the food standards for MPs require the CIT titer to be less than or equal to 2 mg kg −1 . To enhance MPs production while minimizing CIT content, current research focuses on screening strains, [ 139,140 ] optimizing fermentation conditions, [ 141,142 ] and incorporating exogenous substances. [ 111,143 ] For example, with strain screening strategy, the MPs yield is almost two folds as compared to the parental strain and the CIT is almost non‐existent.…”

Section: Citrinin Removal and Metabolite Biosynthesis In Monascusmentioning

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

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.

show abstract

Section: Citrinin Removal and Metabolite Biosynthesis In Monascusmentioning

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

“…Taking a further step, Ketkaeo et al . revealed that the combination of UV irradiation along with N ‐methyl‐ N ′‐nitro‐ N ‐nitrosoguanidine treatment can completely eliminate citrinin production 55 …”

Section: Approaches To Reducing the Citrinin Productionmentioning

confidence: 99%

“…54 Taking a further step, Ketkaeo et al revealed that the combination of UV irradiation along with N-methyl-N′-nitro-Nnitrosoguanidine treatment can completely eliminate citrinin production. 55 Of note, when it comes to genetic engineering conducted on citrinin reduction, the knockout gene should be selected carefully. For example, Chen et al found that the deletion of Ash2, encoding histone methyltransferase, obviously inhibited citrinin formation but also undesirably hindered pigment production.…”

Section: Approaches To Reducing the Citrinin Productionmentioning

confidence: 99%

Strategies on improvement of pigment formation and reduction of citrinin in Monascus fermentation

Mou

Pan

Jiang

et al. 2022

Biofuels Bioprod Bioref

View full text Add to dashboard Cite

Monasucs pigments, as natural food colorants, have worldwide popularity owing to their antibacterial ability and superior coloring characteristics, as well as various applications in food, medicine, cosmetics and several other fields. Therefore, there is a considerable demand of pigments and various approaches have been conducted to improve pigment production. However, citrinin, which causes great harm to human health, is undesirably generated during the fermentation. Thus, great efforts have been made to increase pigment production and decrease citrinin formation by culture media and condition optimization, mutation breeding or genetic engineering. For the purpose of giving insight for further research, this article makes a summary of existing study advances in Monasucs pigment production. © 2022 Society of Chemical Industry and John Wiley & Sons, Ltd.

show abstract

Performance and mechanism of co-culture of Monascus purpureus, Lacticaseibacillus casei, and Saccharomyces cerevisiae to enhance lovastatin production and lipid-lowering effects

Wu,

Wang,

Zhang

et al. 2023

Bioprocess Biosyst Eng

View full text Add to dashboard Cite

Induction of mutation in <i>Monascus purpureus</i> isolated from Thai fermented food to develop low citrinin-producing strain for application in the red koji industry

Abstract: Induction of mutation in Monascus purpureus isolated from Thai fermented food to develop low citrinin-producing strain for application in the red koji industry

Cited by 8 publications

References 20 publications

Synthetic biology for Monascus: From strain breeding to industrial production

Synthetic biology for Monascus: From strain breeding to industrial production

Strategies on improvement of pigment formation and reduction of citrinin in Monascus fermentation

Performance and mechanism of co-culture of Monascus purpureus, Lacticaseibacillus casei, and Saccharomyces cerevisiae to enhance lovastatin production and lipid-lowering effects

Contact Info

Product

Resources

About