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http://dx.doi.org/10.3746/jkfn.2004.33.1.164

Screening and Identification of Monascus Strain Producing Monacolin K  

곽은정 (한국식품개발연구원)
이효민 (한국식품개발연구원)
임성일 (한국식품개발연구원)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.33, no.1, 2004 , pp. 164-169 More about this Journal
Abstract
We had screened the Monascus strain capable of producing monacolin K dominantly among 29 Monascus strains. Red yeast rice was prepared by culturing each Monascus sp. with 200 g of steamed rice (12$0^{\circ}C$, 20 min) at 3$0^{\circ}C$ for 10 days and drying at 8$0^{\circ}C$ for 20 min. As a result, red yeast rice cultured by M. purpureus ATCC16457, M. purpureu IFO 32316, M. purpureus IFO 32228, M. kaoliang ATCC 46595 and M. kaoliang ATCC 46596 produced lots of red pigment and monacolin K. An unidentified Monascus sp. showed the highest productivityof red pigment and monacolin K among 29 Monascus strains. Its production of red pigment and monacolin K was 1.3∼39 times and 2.4∼8 times higher than other strains, respectively. Although the morphological characteristics of unidentified Monascus strain were a little different from the typical M. purpureus, it was identified as M. purpureus CBS 281.34 from the result of sequencing of ITS (Internal transcribed spacer) and 28S ribosomal RNA (partial).
Keywords
Monascus sp.; monacolin K; pigment; Monascus purpureus CBS 281.34;
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Times Cited By KSCI : 10  (Citation Analysis)
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[ Editorial department ] / Food and development