Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 21 Issue 1
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- Pages.31-36
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- 1989
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- 0367-6293(pISSN)
Production of Red Pigment by Mutants of Monascus anka
Monascus anka균의 돌연변이주에 의한 적색색소의 생산
- Ryu, Beung-Ho (Department of Food Science and Technology, Kyungsung University) ;
- Lee, Byeong-Ho (Department of Food and Nutrition, Dongeui University) ;
- Park, Bub-Gyu (The Institute of Food Science and Microbiology, Kyungsung University) ;
- Kim, Hee-Sock (Department of Food Science and Technology, Kyungsung University) ;
- Kim, Hye-Sung (Department of Food Science and Technology, Kyungsung University) ;
- Kim, Dong-Seuk (Department of Food Science and Technology, Kyungsung University) ;
- Lee, Ju-Hwa (Department of Food Science and Technology, Kyungsung University)
- 류병호 (경성대학교 식품공학과) ;
- 이병호 (동의대학교 식품영양학과) ;
- 박법규 (경성대학교 종합식품연구소) ;
- 김희숙 (경성대학교 식품공학과) ;
- 김혜성 (경성대학교 식품공학과) ;
- 김동석 (경성대학교 식품공학과) ;
- 이주화 (경성대학교 식품공학과)
- Published : 1989.02.01
Abstract
Optimal conditions of producing red pigment by Monascus anka, Nakazawa, et Sato, IFO 4478 and 6540 were found to be at pH 6.0 and
M. anka, Nakazawa et Sato IFO 4478과 6540 균주를 사용하여 적색색소의 최적 생산 조건을 검토한 바 pH6.0, 온도