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Explain Monascus species
Most of the reports of food colourants from microbial sources involve Monascus species, particularly Monascus purpureus, followed by Rhodotorula species, Chlorella, Nocardia and red algae. Often, instead of extracting the pigment from Monascus, a few researchers have attempted in adding the whole coloured substrate to foods for the purpose of providing colouration. Careful control of the culture conditions selectively improves the yield of various pigments elaborated by the specific microbial culture.
Membrane proteins are classify as either integral (intrinsic) or peripheral (extrinsic) depending on how tightly they are linked with membrane. The Integral membrane proteins are s
Define Feeding Options for Premature and LBW Babies? Different workers have tried different method and since all methods are successful, it is dependent on the individual infan
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How many asymmetric carbons are there in ribose and glucose?
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