Author

Yuning Zhang

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Aug 2026

Optimization of esterase production from Monascus purpureus Y146 by artificial neural network-genetic algorithm and its application in flavor enhancement of fermented wine.

Esterases play an important role in flavor regulation during food fermentation. In this study, a high esterase-producing strain, Monascus purpureus Y146, was used to optimize esterase production via one-factor-at-a-time experiments (OFAT), response surface methodology (RSM), and an artificial neural network with geneti...

Xue Yang, Si-Xu Lin, Yu-Ning Zhang et al. · Food microbiology · 0 citations

Open access Jul 2026

Exogenous glycine promoted the overproduction of extracellular pigments of Monascus purpureus S109 in submerged fermentation.

The content of extracellular Monascus pigments (eMPs), which has strong functional activity and stability, was improved by adding glycine in previous research. This study systematically elucidated the effects of different glycine concentrations on Monascus purpureus (M. purpureus) S109 eMPs production at both the membr...

Sixu Lin, Xue Yang, Junyao Wang et al. · Microbial Cell Factories · 0 citations