2022•Biocatalysis and Agricultural BiotechnologyRequires access

Co-culture of Monascus purpureus with Saccharomyces cerevisiae: A strategy for pigments increment and citrinin reduction

Hediyeh Davoudi Moghadam, Farideh Tabatabaee Yazdi, Fakhri Shahidi, Mahboobe Sarabi‐Jamab, Zarrin Es’haghi

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Key concepts: Monascus purpureus, Monascus, Citrinin, Fermentation, Food science, Absorbance, Pigment, Yeast

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