Effect of Saccharomyces cerevisiae culture filtrate on citrinin formation during cultivation of Monascus sp. J101

Monascus sp. J101배양 중 Saccharomyces cerevisiae배양 여액의 첨가가 색소및 citrinin생산에 미치는 영향

Monascus pigment was produced by Monascus species. During Monascus fermentation, citrinin, the mycotoxin was produced with pigments. Citrinin can become a problem for use of monascus pigment as a food colorant. We found adding of S. cerevisiae filtrate during Monascus cultivation could enhance production of red pigment whereas it could reduce citrinin level. When we added the filtrate at 24 hand 48 h, respectively, pigment production increased about 400% and citrinin concentration decreased to 30%. In a glucose medium, there was no special effect by addition of filtrate. On the other hand, the effect was striking in a sucrose medium.