Integrative Metabolomic and Transcriptomic Analyses Uncover Metabolic Alterations and Pigment Diversity in
<i>Monascus</i>
in Response to Different Nitrogen Sources
Di Huang,
Yuhui Wang,
Jing Zhang,
Huimin Xu,
Jing Bai,
Huijing Zhang,
Xiaolong Jiang,
Jian Yuan,
Gege Lu,
Lingyan Jiang,
Xiaoping Liao,
Bin Liu,
Huanhuan Liu
Affiliations
Di Huang
TEDA School of Biological Sciences and Biotechnology, Nankai University, TEDA, Tianjin, China
Yuhui Wang
TEDA School of Biological Sciences and Biotechnology, Nankai University, TEDA, Tianjin, China
Jing Zhang
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
Huimin Xu
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
Jing Bai
TEDA School of Biological Sciences and Biotechnology, Nankai University, TEDA, Tianjin, China
Huijing Zhang
TEDA School of Biological Sciences and Biotechnology, Nankai University, TEDA, Tianjin, China
Xiaolong Jiang
TEDA School of Biological Sciences and Biotechnology, Nankai University, TEDA, Tianjin, China
Jian Yuan
TEDA School of Biological Sciences and Biotechnology, Nankai University, TEDA, Tianjin, China
Gege Lu
TEDA School of Biological Sciences and Biotechnology, Nankai University, TEDA, Tianjin, China
Natural MPs containing a mixture of red, orange, and yellow pigments are widely used as food coloring agents. MP diversity provides foods with versatile colors and health benefits but, in turn, complicate efforts to achieve maximum yield or desirable combination of pigments during the manufacturing process.
