Exploring fungal biodiversity in Brazil for natural colorants production.

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Author(s): SAMPAIO, B. L.; MIDORIKAWA, G. E. O.; SILVA, C. A. L.; SANTOS, L. C. Z.; OLIVEIRA, P. A. de

Summary: The objectives of this study were to select novel pigment-producing fungal strains, characterize the major colored metabolites in the selected crude extracts, and evaluate the extracts for their stability to light, pH, and temperature.

Publication year: 2020

Types of publication: Abstract in annals or event proceedings

Unit: Embrapa Agroenergy

Keywords: Anthraquinones, Biodiversidade, Biodiversity, Fermentação, Fermentação submersa, Food coloring, Fungi, Fungo, Submerged fermentation

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