Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Characteristics of bluish Purple Pigment Produced by Streptomyces californicus KS-89

Streptomyces californicus KS-89 에 의하여 생산되는 청자색 색소의 특성

  • 류병호 (경성대학교 공과대학 식품공학과) ;
  • 지영애 (경성대학교 공과대학 식품공학과) ;
  • 이병호 (동의대학교 가정대학 식품영양학과) ;
  • 박법규 (경성대학교 공과대학 식품공학과) ;
  • 박우열 (경성대학교 공과대학 식품공학과)
  • Published : 1990.06.01
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Abstract

Aqueous solution pigment produced by Steptomyces californicus KS-89 showed a vivid bluish purple pigment and purified by silica gel column chromatography. The pigment indicated a deep purple color zone by the C. I. E chromatic diagram and showed UV absorption maxima at 575nm. The color intensity in aqueous solution was fairly stable in the ranges of pH5-8 and was not affected by UV light however sometimes it had faded slightly by the heat. It was possible to prevent significantly by the addition of metal salt. Especially this pigment has no mutagenicity and antitumor activity and it appears to be devoid of antibiotic activity.

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