Magnetic fields improve Monascus pigments and inhibit citrinin yield via interfering with the iron metabolism
A research team has reported magnetic fields intensities that could improve the yield of Monascus purpureus fermented products while inhibiting citrinin production without adversely affecting M. purpureus growth.
Registered users, subscribers or members - SIGN IN
To continue reading this article
Membership
Included as a benefit
Members of Applied Microbiology International have unlimited access to The Microbiologist as a benefit of membership. Just sign in with your usual membership credentials.
Find out more about how to join.
Register
FREE
Want to read more before deciding on a subscription? It only takes a minute to sign up for a free account and you’ll get to enjoy more free content each month.
Subscribe
3.75 per month / £35 annually
Get unlimited access to The Microbiologist.