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Methods to Inhibit Bacterial Pyomelanin Production and Determine the Corresponding Increase in Sensitivity to Oxidative Stress
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Effect of amino acids on red pigments and citrinin production in Monascus ruber

Hassan Hajjaj1, Jean-Marie François, Gérard Goma

  • 1Laboratoire de Biotechnologie Végétale et Biologie Moléculaire, Dépt. de Biologie, Faculté des Sciences, Univ. Moulay Ismail, B.P. 11201 Zitoune, Meknès, Morocco. h_hajjaj@yahoo.com

Journal of Food Science
|March 6, 2012
PubMed

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