Monascus
E1539833
UNEXPLORED
Monascus is a genus of filamentous fungi best known for producing red yeast rice and various natural pigments used in food and traditional medicine.
All labels observed (1)
| Label | Occurrences |
|---|---|
| Monascus canonical | 2 |
How this entity was disambiguated
This entity first appeared as the object of triple T22516301 — resolving that mention is where its identity was fixed. The disambiguator weighed these candidate entities and picked the highlighted one (or “None”, minting a new entity). This is how homonymy is resolved: the same surface form can point to different entities.
NED1
Entity disambiguation (via context triple)
gpt-5-mini-2025-08-07
Target entity: Monascus Context triple: [Trichocomaceae, includesGenus, Monascus]
-
A.
Penicillium roqueforti
Penicillium roqueforti is a mold species best known for ripening and flavoring blue cheeses such as Roquefort, Stilton, and Gorgonzola.
-
B.
Penicillium camemberti
Penicillium camemberti is a mold species used in cheesemaking that forms the characteristic white rind and contributes to the flavor and texture of soft cheeses like Camembert and Brie.
-
C.
Brevibacterium linens
Brevibacterium linens is a species of bacteria known for producing the characteristic orange-red color and strong aroma of washed-rind cheeses.
-
D.
Penicillium chrysogenum
Penicillium chrysogenum is a species of filamentous fungus best known as the original industrial source of the antibiotic penicillin.
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E.
Acremonium persicinum
Acremonium persicinum is a species of filamentous fungus in the family Plectosphaerellaceae, known from soil and plant-associated environments.
- F. None of above. chosen
- G. Unsure - the case is ambiguous/there is not enough information to decide.
NED2
Entity disambiguation (via description)
gpt-5-mini-2025-08-07
Target entity: Monascus Target entity description: Monascus is a genus of filamentous fungi best known for producing red yeast rice and various natural pigments used in food and traditional medicine.
-
A.
Penicillium roqueforti
Penicillium roqueforti is a mold species best known for ripening and flavoring blue cheeses such as Roquefort, Stilton, and Gorgonzola.
-
B.
Penicillium camemberti
Penicillium camemberti is a mold species used in cheesemaking that forms the characteristic white rind and contributes to the flavor and texture of soft cheeses like Camembert and Brie.
-
C.
Brevibacterium linens
Brevibacterium linens is a species of bacteria known for producing the characteristic orange-red color and strong aroma of washed-rind cheeses.
-
D.
Penicillium chrysogenum
Penicillium chrysogenum is a species of filamentous fungus best known as the original industrial source of the antibiotic penicillin.
-
E.
Acremonium persicinum
Acremonium persicinum is a species of filamentous fungus in the family Plectosphaerellaceae, known from soil and plant-associated environments.
- F. None of above. chosen
Referenced by (2)
Full triples — surface form annotated when it differs from this entity's canonical label.