Microbiology and Biotechnology Letters (한국미생물·생명공학회지)

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
권호 표지

발효조를 이용한 Monascus anka의 적색소와 황색소의 생산

  • 강성국 (목포대학교 공과대학 식품공학과) ;
  • 임종환 (목포대학교 공과대학 식품공학과) ;
  • 정순택 (목포대학교 공과대학 식품공학과) ;
  • 김선재 (목포대학교 공과대학 식품공학과)
  • Published : 1996.12.01
Download PDF
⟨ Previous Next ⟩

Abstract

In order to develop the method for mass production of natural food colorant from Monascus anka, optimum cultivation conditions for producing red and yellow pigments by cultiva- ting the mold in a jar fermenter and their color characteristics were investigated. The mold produced red and yellow pigments both intracellularly and extracellularly. These pigments showed unique light absorption characteristics with maximum absorption of 494, 380, 506, and 388 nm for extracellular red pigment (ERP), extracellular yellow pigment (EYP), intracellular red pigment (IRP), and intracellular yellow pigment (IYP), respectively. Optimum conditions for producing red pigments were found to be temperature 30$\circ$C, initial pH 6.0, rice powder 3-5%, peptone 0.05%, magnesium sulfate 0.25%, aeration rate 0.1 vvm. Optimum temperature for producing yellow pigments was around 35$\circ$C which is higher than that of producing red pigments. The initial pH and rice powder concentration for producing yellow pigments were the same as those of producing red pigments. The higher concentration of nitrogen source and inorganic salt, aeration rate, the more the yellow pigments were produced. The optimum agitation speed was 100 - 300 rpm for pigment production.

Keywords

References

  1. 食品工業 v.8 徵生物界 赤色 天然色素 モナスカラの 諸性質と 利用技術 尾上旦;片山誠
  2. Food Chem. v.88 天然色素の 市場 動向 鈴木秀昭
  3. 植物色素 林孝三
  4. 應用微菌學 v.上卷 宮路憲二
  5. Food Microbiology Frazier W.C.
  6. J. Industrial Microbiology v.9 Formation of water-soluble Monascus red pigments by biological and semi-synthetic processes Lin,T.F.;K.Yakushijin;G.H.Buchi;A.L.Demain
  7. Kor J. Appl. Microbiol. Bieng. v.11 no.4 Fermentative production of anka-pigments (Moascus pigments) Su.Y.C.
  8. Tetrahedron v.18 Structure of monascorubrin Kumasaki S.;K.Nakanishi;E.Nishikawa;M.Ohashi.
  9. Spec. Top. Sci. Technol. Alc. Bevs. v.5 The identification and practical classification of Monascus spp Lin,T.F.
  10. Phytochemistry v.12 Isolation and structure of ankaflavin : A new pigment from Monascus anka Manchand,P.S.;W.B.Whalley
  11. M.S. T., National Taiwan University Fermentative production and toxictest of natural pigment-Monascus pigments Huang,T.L.
  12. Handbook of Indigenous Fermented Foods Chinese red rice : Anka Su,Y.C.;W.H.Wang.;K.H.Steinkraus(ed.);R.E. Cull en(ed.);C.S.Pederson(ed.);L.F.Nellis(ed.);B.K.Gavitt(ed.)
  13. 食品の開發 v.28 no.1 紅麴素村の開發と利用 井庄一
  14. J. Food Sci. v.48 Production of red water-soluble Monascus pigments Wong,H.C.;P.E.Koehler
  15. J. Ferment. Technol. v.51 no.6 Isolation and cultural conditions of Monascus sp. for the production of pigment in a submerged culture Lin,C.F.
  16. Agric. Biol. Chem. v.39 no.9 Prodution of Monascus-pigment in a submerged culture Yoshimura,M.;S.Yamanaka.;K.Mitsugi
  17. Can. J. Microbiol. v.23 The effect of different nitrogen sources on pigment production and sporulation of Monascus species in submerged, shaken culture Carels,M.;D.Shepherd
  18. 한국산업미생물학회지 v.7 no.1 액침 진탕 배양에 의한 Monascus sp.가 생산하는 적색색소에 관한 연구. 제 1보 균주의 분리 및 색소생산 배양 조건 김현수;김두현;양호석;변유량;유주현
  19. 한국산업미생물학회지 v.7 no.1 액침 진탕 배양에 의한 Monascus sp.가 생산하는 적색색소에 관한 연구. 제2보 적색색소의 생산과 물리적 성질 및 생리적 성질 김현수;곽효성;양호석;변유량;유주현
  20. 한국식품과학회지 v.9 홍국곰팡이를 이용한 식용 적색색소의 제조 및 이의 성상에 관한 연구 김창식;이숙희;김일
  21. 한국산업미생물학회지 v.23 액체홍국의 배양조건에 따른 색소생산과 색조의 변화 강성국;정순택
  22. 食品の 色 鎌田榮基;片山 脩(eds.)
  23. J. Food. Sci. v.45 Pigments produced by Monascus purpureus with regard to quality and quantity Broder,C.U.;Koehler,P.E.
  24. 한국산업미생물학회지 v.8 no.3 Monascus sp.가 생산하는 황색색소에 관한 연구. 제2보 황색색소의 분리 및 정제 김현수;장욱;이희인;배종찬;유주현