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  2. Serratia marcescens - Wikipedia

    en.wikipedia.org/wiki/Serratia_marcescens

    S. marcescens is a motile organism and can grow in temperatures ranging 5–40 °C (41–104 °F) and in pH levels ranging from 5 to 9. It is differentiated from other Gram-negative bacteria by its ability to perform casein hydrolysis, which allows it to produce extracellular metalloproteinases which are believed to function in cell-to-extracellular matrix interactions.

  3. Monascus - Wikipedia

    en.wikipedia.org/wiki/Monascus

    Monascus purpureus derives its signature red color from mosascus pigment that is composed of azaphilones or secondary fungal metabolites. [2] There are six primary compounds all with similar biosynthetic pathways, two yellow pigments, ankaflavin and monascin, two orange pigments monascorubin and rubropunctain, and two red pigments monascorubinamine and rubropunctaimine. [3]

  4. Mold - Wikipedia

    en.wikipedia.org/wiki/Mold

    Close up of mold on a strawberry Penicillium mold growing on a clementine. A mold (US, PH) or mould (UK, CW) is one of the structures that certain fungi can form. The dust-like, colored appearance of molds is due to the formation of spores containing fungal secondary metabolites. The spores are the dispersal units of the fungi.

  5. How to Identify and Treat Mold vs. Mildew in Your Home

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  6. What happens if you eat mold? Food safety experts share which ...

    www.aol.com/news/happens-eat-mold-food-safety...

    Food safety experts explain the health risks of eating mold, why blue cheese is safe, and when to throw moldy food away. ... Mold can also look red, pink or orange, and the color can change over ...

  7. Monascus purpureus - Wikipedia

    en.wikipedia.org/wiki/Monascus_purpureus

    Bibhu Prasad Panda, Saleem Javed, Mohd, Ali. (2010). Optimization of fermentation parameters for higher lovastatin production in red mold rice through co-culture of Monascus purpureus and Monascus ruber. Food and Bioprocess Technology. 3 (no.3): 373-378. doi:10.1007%2Fs11947-008-0072-z; Mazzanti G, Moro PA, Raschi E, Da Cas R, Menniti-Ippolito ...

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