Traditional aquaculture provides food for humans, but produces a large amount of
wastewater, threatening global sustainability. The antibiotics abuse and the water …

The growing concern over the harmful effects of synthetic colorants on both the consumer
and the environment has raised a strong interest in natural coloring alternatives. As a result …

The public's demand for natural, eco-friendly, and safe pigments is significantly increasing in
the current era. Natural pigments, especially fungal pigments, are receiving more attention …

Monascus pigments (MPs) are a group of azaphilonic secondary metabolites produced by
Monascus spp. They are widely utilised as natural food colourants worldwide, especially in …

The genus Monascus, comprising nine species, can reproduce either vegetatively with
filaments and conidia or sexually by the formation of ascospores. The most well-known …

Highlights•Agro-industrial waste generation.•Microbial sources for the production of
biopigments.•Bio-utilization of agro-industrial waste for microbial pigment production.• …

Filamentous fungi, including the ascomycetes Monascus, Fusarium, Penicillium and
Neurospora, are being explored as novel sources of natural pigments with biological …

Monascus species produce useful secondary metabolite, Monascus pigments (MPs). They
are widely used in food industry as a color intensifier, food additives and nitrite substitute in …

This article reviews the comparative diversity of psychrophilic and psychrotrophic fungi, their
adaptability mechanisms for survival and potential applications in biotechnology and …

Objective The present review highlights the advantages of using natural colorant over the
synthetic one. We have discussed the fermentation parameters that can enhance the …