Monascus
| Monascus | |
|---|---|
| Scientific classification | |
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| Genus: | Monascus Tiegh., 1884
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| Synonyms | |
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Allescheria Sacc. & P. Syd., 1899 | |
Monascus is a genus of mold. Among the known species of this genus, the red-pigmented Monascus purpureus is among the most important because of its use in the production of certain fermented foods in East Asia, particularly China and Japan.
Species[]
- Satô
- Stchigel & Guarro 2004
- Zhong Q. Li 1982
- A.D. Hocking & Pitt 1988
- P.F. Cannon & E.L. Barnard 1987
- Satô
- Monascus kaoliang C.F. Lin & Iizuka 1975
- Monascus pallens P.F. Cannon, Abdullah & B.A. Abbas
- Lingelsheim
- K. Satô ex D. Hawksw. & Pitt 1983
- Satô
- Monascus purpureus Went 1895
- van Tieghem 1884
- Monascus sanguineus P.F. Cannon, Abdullah & B.A. Abbas
Phylogeny[]
Phylogeny as given by Bisby et al., 2000, who put the genus into a separate family Monascaceae.[1]
| Monascaceae |
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References[]
- ^ "Catalogue of Life - 2011 Annual Checklist :: Search all names". www.catalogueoflife.org. Retrieved 23 October 2017.
External links[]
- Index Fungorum page
- Index Fungorum species list
- National Center for Biotechnology Information page (for Family name)
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