Research Articles
Unlocking the Secret of Red Yeast Rice: How Science Boosts Color and Fights Toxins
Explore how modern science optimizes Monascus fermentation to enhance pigment production while reducing toxic citrinin, merging ancient wisdom with cutting-edge genetics.
The Flavor Alchemist: How Yeast Genes Transform Amino Acids into Aromas
Exploring how the BAT2 gene in Saccharomyces cerevisiae regulates the conversion of leucine and isoleucine into flavor compounds in fermented foods.