• Microbiology and Biotechnology Letters
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• v.18 no.5
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• pp.443-448
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• 1990

The objective intended for this study is that of providing a fairly practical guide to the use of natural pigment in the food industry. Streptomyces isolated from soil were carried out test for the excretion of their bluish purple pigment. One strain of Streptomyces, strain KS-89 showed a high production of bluish purple pigment on the glycerol starch-glutamate medium. The morphological and physiological characteristics of the strain KS-89 were studied according to the methods of Bergey's manual, Nonomura's classification, and Ridham and Lyons classification. Based on the results obtained in these experiments, strain KS-89 was identified as Streptomyces californicus.

• KSBB Journal
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• v.9 no.2
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• pp.147-156
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• 1994

A study was carried out for production of a pigment : bluish purple, using a mutant Streptomyces californicus KS-89-7. The mutant was induced from Streptomyces californicus KS-89 with N-methyl-N-nitro-N-nitrosoquanidin(MNNG). It was immobilized on an inert substance made of colloidal sillica and 3.5% sodium alginate with 1 to 10 ratio. The diameter of inert bead was 2mm, and number of immobilized mutant spore was approximately $1.0{\times}10^7$/ml. It was packed in a column reactor and fermentation was conducted with a substrate made of soluble starch 1%, glycerol 1.0%, sodium glutamate 0.1%, sodium nitrate 0.05%, L-prolin 0.025% and with some trace elements. The aeration for production of the pigment was 2.5m1/min with semi-continuous fermentation. The pigment production reached at peak on 8 days of fermentation, and the mutant produced the pigment 1.8 times more than its parent strain with the maximum pigment production of $1.72g/\ell$. The pigment production continued for 24 hours of fermentation, and at the end of the fermentation the mutant produced the pigment $1.52g/\ell$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.3
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• pp.201-206
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• 1990

The optimal cultural conditions for production of the bluish purple prgment by the cultivation of Streptomyces californicus KS-89 were determined with various substrates. The carbon and nitrogen sources on the production of pigment indicated that soluble strarch and glycerol as carbon sources and sodium glutamate sodium nitrate as nitrogen sources given a mzimum yield of the pigment at 3$0^{\circ}C$ for 7 days. The addition of ferrous sulfate was essential. The highest production of pigment was observed with cultivation in a medium containing 2.0% soluble starch 1% glycerol 0.5% sodium glutamate 0.05% sodim nitrate 0.001% L-proline 0.025% K2HPO4 0.005% MgSO4 .7H2O, 0.04% FeSO4.7H2O, 0.001% thiamine.HCl and pH7.0.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.3
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• pp.263-269
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• 1990

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.