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http://dx.doi.org/10.3746/jkfn.2005.34.6.880

Characterization and Stability of Gardenia Jasminoides Biotransformed Pigment Produced in Jar Fermentor  

Kim, Seon-Jae (Food industrial Technology Research Center, Mokpo National University)
Jang, Hong-Gi (Natutal Engineering Tesearch Insitute)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.34, no.6, 2005 , pp. 880-884 More about this Journal
Abstract
Yellow pigment of Gardenia jasminoides was converted into new pigment by whole-cell biotransformation of thirteen different microbial species. The color value of the biotransformed pigment, which was produced by Streptococcus mutans MK-34, was higher than those of other biotransformed pigments. The biotransformed pigment produced by S. mutans MK-34 dispalyed an characteristic absorption peak at 588 nm and the absorption value increased during the incubation in a jar fermentor. The effects of light and temperature $(60^{\circ}C)$ on storage stability of the biotransformed pigment were investigated. As a result, the biotransformed pigments produced by Streptococcus mutans and Bacillus subtilis were more stable than Gardenia jasminoides yellow pigment during storage.
Keywords
Gardenia jasminoides yellow pigment; biotransformed pigment; jar fermentor;
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