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Publications by Ignatius Srianta
Comparison of Monascus Purpureus Growth, Pigment Production and Composition on Different Cereal Substrates With Solid State Fermentation
Biocatalysis and Agricultural Biotechnology
Applied Microbiology
Crop Science
Food Science
Bioengineering
Biotechnology
Agronomy
Related publications
Monascus Orange and Red Pigments Production by Monascus Purpureus ATCC16436 Through Co-Solid State Fermentation of Corn Cob and Glycerol: An Eco-Friendly Environmental Low Cost Approach
PLoS ONE
Multidisciplinary
Enhancement of Soluble Protein, Polypeptide Production and Functional Properties of Heat-Denatured Soybean Meal by Fermentation of Monascus Purpureus 04093
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
Effect of pH, Temperature and Incubation Time on Cordycepin Production From Cordyceps Militaris Using Solid-State Fermentation on Various Substrates
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
Optimization of Glucoamylase Production by Local Isolate of Aspergillus Niger Using Agro-Industrial Substrates Under Solid State Fermentation
Journal of Agricultural Chemistry and Biotechnology
Efficacy and Safety of Monascus Purpureus Went Rice in Subjects With Hyperlipidemia
European Journal of Endocrinology
Medicine
Endocrinology
Metabolism
Diabetes
Gaseous Emissions During the Solid State Fermentation of Different Wastes for Enzyme Production at Pilot Scale
Bioresource Technology
Waste Management
Renewable Energy
Sustainability
Disposal
Medicine
Bioengineering
Environmental Engineering
the Environment
Cellulases and Xylanases Production by Endophytic Fungi by Solid State Fermentation Using Lignocellulosic Substrates and Enzymatic Saccharification of Pretreated Sugarcane Bagasse
Industrial Crops and Products
Agronomy
Crop Science
Production and Optimization of Cellulase Enzyme UsingAspergillus nigerUSM AI 1 and Comparison withTrichoderma Reeseivia Solid State Fermentation System
Biotechnology Research International
Monascus Pigment Production With Food Residues (Stale Bread and Sour Yoghurt): A Comparative Kinetic Analysis
Deu Muhendislik Fakultesi Fen ve Muhendislik
