Monascus

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.

Monascus
Scientific classification
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Monascus

Tiegh., 1884

Species

  • Monascus albidus Satô
  • Monascus argentinensis Stchigel & Guarro 2004
  • Monascus aurantiacus Zhong Q. Li 1982
  • Monascus eremophilus A.D. Hocking & Pitt 1988
  • Monascus floridanus P.F. Cannon & E.L. Barnard 1987
  • Monascus fuliginosus Satô
  • Monascus kaoliang C.F. Lin & Iizuka 1975
  • Monascus lunispora
  • Monascus pallens P.F. Cannon, Abdullah & B.A. Abbas
  • Monascus paxii Lingelsheim
  • Monascus pilosus K. Satô ex D. Hawksw. & Pitt 1983
  • Monascus pubigeras Satô
  • Monascus purpureus Went 1895
  • Monascus ruber 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
Monascus

Monascus kaoliang

Monascus pilosus

Monascus aurantiacus

Monascus floridanus

Monascus eremophilus

Monascus ruber

Monascus purpureus

Monascus argentinensis

Basipetospora

Xeromyces

Fraseriella

References

  1. "Catalogue of Life - 2011 Annual Checklist :: Search all names". www.catalogueoflife.org. Retrieved 23 October 2017.


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