MrhbtA, a C₂H₂-type transcription factor, promotes hyphal branching and azaphilone biosynthesis in Monascus ruber M7.
MrhbtA promotes fungal branching and increases azaphilone pigment production.
www.sciencedirect.com/science/arti... #OpenAccess #fungi #mycology #MicroSky
MrhbtA promotes fungal branching and increases azaphilone pigment production.
www.sciencedirect.com/science/arti... #OpenAccess #fungi #mycology #MicroSky
October 24, 2026 at 3:53 PM
MrhbtA, a C₂H₂-type transcription factor, promotes hyphal branching and azaphilone biosynthesis in Monascus ruber M7.
MrhbtA promotes fungal branching and increases azaphilone pigment production.
www.sciencedirect.com/science/arti... #OpenAccess #fungi #mycology #MicroSky
MrhbtA promotes fungal branching and increases azaphilone pigment production.
www.sciencedirect.com/science/arti... #OpenAccess #fungi #mycology #MicroSky
La respuesta larga:
¿Qué es la levadura de arroz rojo?
Es arroz normal, pero fermentado con el hongo Monascus purpureus. Durante el proceso, se produce monacolina K, una sustancia químicamente idéntica a la lovastatina, una estatina clásica.
¿Qué es la levadura de arroz rojo?
Es arroz normal, pero fermentado con el hongo Monascus purpureus. Durante el proceso, se produce monacolina K, una sustancia químicamente idéntica a la lovastatina, una estatina clásica.
September 25, 2026 at 8:57 AM
La respuesta larga:
¿Qué es la levadura de arroz rojo?
Es arroz normal, pero fermentado con el hongo Monascus purpureus. Durante el proceso, se produce monacolina K, una sustancia químicamente idéntica a la lovastatina, una estatina clásica.
¿Qué es la levadura de arroz rojo?
Es arroz normal, pero fermentado con el hongo Monascus purpureus. Durante el proceso, se produce monacolina K, una sustancia químicamente idéntica a la lovastatina, una estatina clásica.
Metabolic reprogramming driven by mpSte11A deletion redirects #carbon flux toward overproduction of Monascus pigments in Monascus ruber
doi.org/10.3897/arph...
doi.org/10.3897/arph...
Metabolic reprogramming driven by mpSte11A deletion redirects carbon flux toward overproduction of Monascus pigments in Monascus ruber
Monascus spp., a food fermentation microorganism, produced valuable secondary metabolites including Monascus pigments (MPs) which served as natural food colorants. However, rational metabolic engineer...
doi.org
April 3, 2026 at 8:43 AM
Metabolic reprogramming driven by mpSte11A deletion redirects #carbon flux toward overproduction of Monascus pigments in Monascus ruber
doi.org/10.3897/arph...
doi.org/10.3897/arph...
Unveiling the formation mechanism of Moringa oleifera leaf flavonoids aglycones during Monascus anka fermentation by using integrated widely targeted metabolomics and proteomics analysis #FoodChem #MassSpec www.sciencedirect.com/science/arti...
Unveiling the formation mechanism of Moringa oleifera leaf flavonoids aglycones during Monascus anka fermentation by using integrated widely targeted metabolomics and proteomics analysis
This study revealed the formation mechanism of flavonoid aglycones in Moringa oleifera leaf (MOL) during Monascus anka fermentation via widely targete…
www.sciencedirect.com
February 24, 2026 at 9:04 PM
Unveiling the formation mechanism of Moringa oleifera leaf flavonoids aglycones during Monascus anka fermentation by using integrated widely targeted metabolomics and proteomics analysis #FoodChem #MassSpec www.sciencedirect.com/science/arti...
Analysis and Comparison of Lipids in Monascus-Fermented Cheese from Different Ripening Periods Based on UHPLC-QTRAP MS Quantitative Lipidomics #JAFC pubs.acs.org/doi/10.1021/...
Analysis and Comparison of Lipids in Monascus-Fermented Cheese from Different Ripening Periods Based on UHPLC-QTRAP MS Quantitative Lipidomics
Monascus-fermented cheese (MC) is a new cheese product that undergoes a multistrain fermentation process, which results in unique flavor qualities. Lipid metabolism plays an important role in the flav...
pubs.acs.org
January 22, 2025 at 8:16 AM
Analysis and Comparison of Lipids in Monascus-Fermented Cheese from Different Ripening Periods Based on UHPLC-QTRAP MS Quantitative Lipidomics #JAFC pubs.acs.org/doi/10.1021/...
https://www.rokkou-co.jp/wp/naturalfoodcolor/monascus-color/
ここの概要だとあくまでも培養液側に出てきた色素みたいですね(少なくとも紅麹そのままの状態では使っていないと思われます)
ここの概要だとあくまでも培養液側に出てきた色素みたいですね(少なくとも紅麹そのままの状態では使っていないと思われます)
ベニコウジ色素 | 株式会社鹿光生物科学研究所
名称 ベニコウジ色素(モナスカス色素)／ Monascus color 概要 「本品は、ベニコウジカビ属糸状菌（Monascus pilosus及びMonascus purpureusに限る。)の培養液から得られた、アンカフラビン類及びモナスコルブリン類を主成分とするものである。（第９版食品添加物公定書）」 INS No. なし E No. なし 色調 橙赤～赤色 染着性 ◎ 溶解性(水) 〇 溶解性(油) × 耐熱性 〇 耐光性 △ 金属の
www.rokkou-co.jp
March 27, 2024 at 10:08 AM
https://www.rokkou-co.jp/wp/naturalfoodcolor/monascus-color/
ここの概要だとあくまでも培養液側に出てきた色素みたいですね(少なくとも紅麹そのままの状態では使っていないと思われます)
ここの概要だとあくまでも培養液側に出てきた色素みたいですね(少なくとも紅麹そのままの状態では使っていないと思われます)
https://www.rokkou-co.jp/wp/naturalfoodcolor/monascus-color/
これ見る限りではやっぱり紅麹そのままではないはず
これ見る限りではやっぱり紅麹そのままではないはず
March 27, 2024 at 9:38 AM
https://www.rokkou-co.jp/wp/naturalfoodcolor/monascus-color/
これ見る限りではやっぱり紅麹そのままではないはず
これ見る限りではやっぱり紅麹そのままではないはず
チューリップの歌に出てくる色
麹菌にもある
あか＝Monascus purpureus
しろ＝Aspergillus kawachi
きいろ＝Aspergillus oryzae
せめて、黄色だけでも覚えて欲しい
Japaneseなら（倒置法）
国菌なんだよ〜
麹菌にもある
あか＝Monascus purpureus
しろ＝Aspergillus kawachi
きいろ＝Aspergillus oryzae
せめて、黄色だけでも覚えて欲しい
Japaneseなら（倒置法）
国菌なんだよ〜
April 6, 2024 at 4:35 PM
チューリップの歌に出てくる色
麹菌にもある
あか＝Monascus purpureus
しろ＝Aspergillus kawachi
きいろ＝Aspergillus oryzae
せめて、黄色だけでも覚えて欲しい
Japaneseなら（倒置法）
国菌なんだよ〜
麹菌にもある
あか＝Monascus purpureus
しろ＝Aspergillus kawachi
きいろ＝Aspergillus oryzae
せめて、黄色だけでも覚えて欲しい
Japaneseなら（倒置法）
国菌なんだよ〜
Monascus Color: risk score 22 points, rated high risk.
Category: natural color.
A red pigment from red yeast rice mold.
Reported concern: possible contamination with citrinin, a kidney toxin.
#FoodAdditives #FoodLabels
https://tenka.honmonojp.com/en/additive/201
Category: natural color.
A red pigment from red yeast rice mold.
Reported concern: possible contamination with citrinin, a kidney toxin.
#FoodAdditives #FoodLabels
https://tenka.honmonojp.com/en/additive/201
Monascus Color (Red Yeast Rice Extract) Safety & Risks - High Risk (22pts) | HONMONO SCAN
Monascus Color (Red Yeast Rice Extract) risk score: 22 (High Risk). 紅麹菌由来の赤色色素、シトリニン混入リスクあり
tenka.honmonojp.com
August 13, 2026 at 11:41 AM
Monascus Color: risk score 22 points, rated high risk.
Category: natural color.
A red pigment from red yeast rice mold.
Reported concern: possible contamination with citrinin, a kidney toxin.
#FoodAdditives #FoodLabels
https://tenka.honmonojp.com/en/additive/201
Category: natural color.
A red pigment from red yeast rice mold.
Reported concern: possible contamination with citrinin, a kidney toxin.
#FoodAdditives #FoodLabels
https://tenka.honmonojp.com/en/additive/201
MonascusとAspergillusの分岐年代がおよそ1億年前まで遡るという推定があるので（Fig. 6）、分類階級の違いではなくそうした分岐年代を示すというのは一つの手なのかもしれない。
https://doi.org/10.1128/mBio.00925-19
https://doi.org/10.1128/mBio.00925-19
Just a moment...
doi.org
March 26, 2024 at 9:51 AM
MonascusとAspergillusの分岐年代がおよそ1億年前まで遡るという推定があるので（Fig. 6）、分類階級の違いではなくそうした分岐年代を示すというのは一つの手なのかもしれない。
https://doi.org/10.1128/mBio.00925-19
https://doi.org/10.1128/mBio.00925-19
紅麹について調べていたらMonascus属は最近ではMonascaceae科ではなくAspergillaceae科に含められることが多いことを知る。MycoBankもAspergillaceae科。
https://doi.org/10.3114/sim.2011.70.01
https://doi.org/10.3114/sim.2011.70.01
Phylogeny of Penicillium and the segregation of Trichocomaceae in...: Ingenta Connect
doi.org
March 26, 2024 at 9:33 AM
紅麹について調べていたらMonascus属は最近ではMonascaceae科ではなくAspergillaceae科に含められることが多いことを知る。MycoBankもAspergillaceae科。
https://doi.org/10.3114/sim.2011.70.01
https://doi.org/10.3114/sim.2011.70.01
Bronze Age cultures in northwest China were brewing alcohol 4,000+ years ago using rice and Monascus mold in a fermentation method called "qu." Archaeologists found evidence in 42 pottery vessels from burial sites it seems the ancient dead got one last drink for the road. medium.com/teatime-hist...
Drink for the Dead: Study Uncovers How Bronze Age Cultures Made Alcohol Using Fungus and Rice
Residue analysis of 42 pottery vessels from the Mogou cemetery reveals qu-based fermentation methods using rice and Monascus mold
medium.com
November 13, 2025 at 11:06 AM
Bronze Age cultures in northwest China were brewing alcohol 4,000+ years ago using rice and Monascus mold in a fermentation method called "qu." Archaeologists found evidence in 42 pottery vessels from burial sites it seems the ancient dead got one last drink for the road. medium.com/teatime-hist...
Monascus Red Pigment Market, Global Outlook and Forecast 2025-2032 globalchemicalinsights.blogspot.com/2025/08/mona...
Monascus Red Pigment Market, Global Outlook and Forecast 2025-2032
Global Monascus Red Pigment Market is experiencing robust expansion, with its valuation reaching USD 82.5 million in 2024 according to the...
globalchemicalinsights.blogspot.com
August 26, 2025 at 11:29 AM
Monascus Red Pigment Market, Global Outlook and Forecast 2025-2032 globalchemicalinsights.blogspot.com/2025/08/mona...
it’s pretty fun so far. i had been experimenting on my own with a number of different rice mold types including monascus purpureus, rhizopus spp., and this really fast tracked my progress. my incubator setup was way too dry and that helped a bunch, too. that and an incredibly tolerant wife.
February 19, 2026 at 1:20 AM
it’s pretty fun so far. i had been experimenting on my own with a number of different rice mold types including monascus purpureus, rhizopus spp., and this really fast tracked my progress. my incubator setup was way too dry and that helped a bunch, too. that and an incredibly tolerant wife.
Most of my at-home fermentation experiments are successful, this one is not :) It took me a looooot of time to get my hands on viable and pure Monascus from red yeast rice products. After inoculating to steamed rice, the Rhizopus-like and Aspergillus-like molds took over the slow-growing Monascus:
May 20, 2026 at 6:14 PM
Most of my at-home fermentation experiments are successful, this one is not :) It took me a looooot of time to get my hands on viable and pure Monascus from red yeast rice products. After inoculating to steamed rice, the Rhizopus-like and Aspergillus-like molds took over the slow-growing Monascus:
Here is a new article about #MicrobialCoCulture: "Co-Culture of #Monascus purpureus and #Aspergillus niger Isolated from Wuyi Hongqu to Enhance Monascus Pigments Production While Inhibiting Citrinin Production" www.mdpi.com/3602796
www.mdpi.com
December 1, 2025 at 9:46 AM
Here is a new article about #MicrobialCoCulture: "Co-Culture of #Monascus purpureus and #Aspergillus niger Isolated from Wuyi Hongqu to Enhance Monascus Pigments Production While Inhibiting Citrinin Production" www.mdpi.com/3602796
うーん、全ゲノム解析までしてて、これまで問題無かったのに、直近ロットで問題が起きたというのはなんかおかしい… / 紅麹(Monascus pilosus)の全ゲノムを解析 腎機能障害をもたらすカビ毒シトリニン生成不能を証明 www.kobayashi.co.jp/corporate/ne...
紅麹(Monascus pilosus)の全ゲノムを解析 腎機能障害をもたらすカビ毒シトリニン生成不能を証明 | ニュースリリース | 小林製薬株式会社
世界初※！紅麹(Monascus pilosus)の全ゲノムを解析腎機能障害をもたらすカビ毒シトリニン※1生成不能を証明 －2020年10月1日 BMC genomics (Springer N...
www.kobayashi.co.jp
March 26, 2024 at 4:00 PM
うーん、全ゲノム解析までしてて、これまで問題無かったのに、直近ロットで問題が起きたというのはなんかおかしい… / 紅麹(Monascus pilosus)の全ゲノムを解析 腎機能障害をもたらすカビ毒シトリニン生成不能を証明 www.kobayashi.co.jp/corporate/ne...
紅麹菌の影響が色んなところに出てる
Monascus purpureus…シトリニン産生しない株を選んで使ってたんだろうけど…大量培養中に株が変異しちゃったのかな…
Monascus purpureus…シトリニン産生しない株を選んで使ってたんだろうけど…大量培養中に株が変異しちゃったのかな…
March 24, 2024 at 10:47 PM
紅麹菌の影響が色んなところに出てる
Monascus purpureus…シトリニン産生しない株を選んで使ってたんだろうけど…大量培養中に株が変異しちゃったのかな…
Monascus purpureus…シトリニン産生しない株を選んで使ってたんだろうけど…大量培養中に株が変異しちゃったのかな…