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Pigment fingerprint profile during extractive fermentation with Monascus anka GIM 3.592

Traditional submerged fermentation mainly accumulates intracellular orange pigments with absorption maxima at 470 nm, whereas extractive fermentation of Monascus spp. with Triton X-100 can promote the export of intracellular pigments to extracellular broth, mainly obtaining extracellular yellow pigments with absorption maxima at approximately 410 nm. | Pigment fingerprint profile during extractive fermentation with Monascus anka GIM 3.592