• 한국미생물·생명공학회지
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• 제27권2호
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• pp.172-178
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• 1999

In this study, we tested possibility of replacing nitrite salts, which were always added during the meat product processing, with the metabolites produced by antimicrobial and red pigment producing Monascus strains. We have already shown that Monascus No. 116 strain has the highest antimicrobial activity among the strains isolated from Ang-Khak. Monascus isolate No. 229 was chosen due to its outstanding red pigment producing ability. The red pigment production by No. 229 was highest in the medium containing 8% sucrose, 2% yeast extract, 0.1% K2HPO4, 0.5% MgSO4. Optimum pH and temperature for the red pigment production were pH 6.2 and 3$0^{\circ}C$, was found in spot or Rf value 0.54 on TLC plate using ethyl acetate-acetone-water (4:4:1, v/v/v) as development solvent system. Isolate No. 116 and No. 229 were cultured in a optimal condition for the antimicrobial activity and red pigmentation. The culture concentrates were applied in situ to the production of instantly processed ham. Mixed application of 89 ppm Na-nitrite and 300 ppm of culture broth concentrate of Monascus isolate No. 116 and 500 ppm of red color produced by Monascus isolate No. 229 showed similar results with the single application of 94 ppm Na-nitrite. These results confirmed that the antimicrobial activity and red pigment of Monascus strains might be valuable to replace Na-nitrite salt in meat processing.

• 한국식품영양학회지
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• 제11권6호
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• pp.612-616
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• 1998

Optimal media and cultural conditions for the production of red pigment were established using Monasurs anka KFCC 4478. The optimal temperature and initial pH for the production of red pigment were 30$^{\circ}C$ and 7.0, respectively. Glucose turned out to be most suitable carbon source for red pigment production. Optimal glucose concentration was 3.0%. Addition combined of nitrogen sources of peptone and NaNo3 induced good red pigment production. Thiamine-HCI and nicotinic acid were increased the production of red pigment. Under optimal conditions, maximum red pigment production and cell growth were observed after 5 days of incubation.

• Food Science and Biotechnology
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• 제14권2호
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• pp.275-279
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• 2005

The objective of this study was to investigate the color development and shelf-life effect of low-fat sausages (LFS) during refrigerated storage according to the additions of sodium lactate (SL), chitosan, and lac pigment. The LFS samples had $73{\sim}76%$ moisture, $3{\sim}4%$ fat, and $13{\sim}16%$ protein with a pH range of 6.4-6.6. The addition of chitosan ($MW\;=\;30{\sim}40\;kDa$) to LFS increased most textural properties. Hunter a (redness) values were increased by the addition of 0.05% lac pigment. The microbial growth of Listeria monocytogenes increased with increasing storage time. The addition of 2% SL and 0.3% chitosan with MW higher than $30{\sim}40\;kDa$ effectively inhibited the growth of L. monocytogenes. The microbial growth of L. monocytogenes was further reduced with increasing chitosan MW. These results indicated that the combination of SL with chitosans (MW > 30 kDa, 0.3%) and lac pigment (0.05%) improved shelf-life and color development in LFS during refrigerated storage.

• 미생물학회지
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• 제18권1호
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• pp.15-19
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• 1980

In order to study on the pigment and protease of Serratia marcescens, the correlation between protease activity and pigment formation was investigated. The results are as follows ; (1) The protease activity exhibitied two pH optima 6.0 and 7.5, respectively. (2) The optimal temeprature of proteolytic activity was $45^{\circ}C$. With these-results, it is suggested that the proteolytic enzymes of Serratia masrecescens is stable at neutral pH range and more active at the high temeprature than lthat of otehr proteolytic enzymes.

• 미생물학회지
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• 제22권3호
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• pp.191-195
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• 1984

In order to study on the pigment formation of Serratia marcescens, the synthesis of prodigiosin was examined in the presence of a wide range of concentration of detergents. A high elevation of pigment formation was obtained in case of the treatment with SDC and SAP. And the population growth of the bacteria was increased by SDC and SAP, in the concentration of optimum concentration of pigment formation. The alkaline phosphatase activity was also increased in the treatment of SAP, SDC and SDS. The possible mechanism of the detergents on enhancement of pigment formation could be explained by an increase of enzyme activity and membrane transport.

• 미생물학회지
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• 제15권4호
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• pp.159-169
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• 1977

The bacteria of red colonies isolated from soil were identified as Serratia marcescens. The best solvent for pigment extraction was n-buthanol and the pigment was identified as prodigiosene. The extracted pigment was stable on temperature and light but not on acidity. The redpigment color changed into red in alkaline solution. The maximum absorbancy of pigment was 466 nm in alkaline condition and 540 nm in acid condition. And the pigment formed single spot on the TLC(starch). By the result of infra red spectrum, the red pigment has the same absorption pattern comparing with, the prodigisin produced by S. marcescens strain Nima. It was confirmed that the pigment was secondary metabolite and that the maximal peak of production appeared at 30 hrs after the inoculation, when the bacterial growth was in statinary state. Referring to the effect of temperature, the pigment was not formed at $36^{\circ}C$ and the optimal temperature for both of bactrial growth and pigmentation was $30^{\circ}C$. The optimal range of pH for pigmentation was 5.0 and under the condition the bacterial growth was not affected at all. Examining the effects of light, the bacterial pigment ation was more increased in darkness than in visible light.

• 한국식품위생안전성학회지
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• 제27권4호
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• pp.442-448
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• 2012

고춧가루의 LED(적색, 황색, 청색, 녹색광) 처리시 저장기간 중 미생물 저감화, 수용성 색소, capsanthin 함량, 표면 색도(Hunter L, a, b, ${\Delta}E$) 및 관능평가를 실시하였다. 저장기간 중 총 호기성 세균은 유의적인 차이를 나타내지 않았으며, 효모 및 곰팡이의 경우 황색 LED 처리군에서 1.76 log 감소되었다. 표면 색도는 저장기간이 경과함에 따라 모든 시료군에서 명도(L), 적색도(a) 및 황색도(b)가 유의적으로 감소하는 경향을 나타내었다. 전반적인 색차는 황색 LED 시료에서 ${\Delta}E$ 값이 3.0 이하로 나타나 다른 시료군에 비해 색도의 변화가 적은 것으로 나타났다. 수용성 색소는 저장기간 중 유의적인 차이는 나타나지 않았으며, capsanthin 함량은 저장기간이 경과함에 따라 감소하였으나 적색 LED 시료와 황색 LED 시료는 저장 10일 후 초기와 유의적인 capsanthin 함량 차이를 나타내지 않았다. 관능적 품질은 대조군의 경우 외관, 색 및 상품성이 저장기간 중 유의적으로 감소하는 경향을 나타내었으나 황색 LED 시료와 녹색 LED 시료는 유의적인 차이가 나타나지 않았다.

• 한국해양바이오학회지
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• 제11권2호
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• pp.89-93
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• 2019

In this study, the stability of the extracted natural pigments against light, temperature, pH, metal ions, and antimicrobial activity were evaluated in marine bacteria Zooshikella sp. 17TA. The pigment of the strain used in the study was red with maximum absorption at a wavelength of 541 nm. The stability of the pigment was evaluated by measuring the absorbance while preserving for 15 days and examining the retention rate. After 15 days of irradiation, the pigment of this bacterium showed 98% retention in the dark and 91% retention in the temperature range of -20℃ ~ 30℃. When the pH was in the range 4-7, the retention was about 80%, and the retention rate was higher than 85% for all kinds of metal ions except for CuCl₂, ZnCl₂, and KCl. The bacterial pigments showed high stability under the given irradiated pH, temperature, and metal ion conditions and had shown activity against gram-positive strains. These results suggest that this highly conserved microbial pigment can be applied to the food industry.

• 미생물학회지
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• 제52권2호
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• pp.212-219
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• 2016

식물 근권 토양으로부터 색소생성 균주 106균주를 수집하여 색소 생성능이 우수한 균주로부터 노란색(33개), 주황색(12개), 분홍색, 빨간색, 갈색 그리고 보라색 총 49개의 세균색소를 추출하였다. 식물병원균에 대한 항균활성능이 우수한 색소를 선발하기 위하여 고추점무늬병원균(Xanthomonas axonopodis), 흑마병원균(Xanthomonas campestris)과 딸기잿빛곰팡이병원균(Botrytis cinerea), 고추탄저병원균(Colletotrichum acutatum), 그리고 시들음병원균(Fusarium oxysporum)을 대상으로 항균활성 검정을 수행하였다. 색소생성 Chryseobacterium sp. RBR9 균주가 생산하는 노란색 색소와 Methylobacterium sp. RI13 균주가 생산하는 빨간색 색소는 X. axonopodis와 X. campestris에 항세균 활성을 나타내었다. 차나무 토양으로부터 분리된 Collimonas sp. DEC-B5가 생산하는 보라색 색소는 항세균 활성과 더불어 B. cinerea와 Colletotrichum acutatum에 항진균활성을 나타내었다. 특히, 보라색 색소는 최소저해 농도 $20{\mu}M$에서 B. cinerea를 65% 이상 생육 저해하였다. 항진균활성 보라색 색소를 HPLC 분석한 결과, violacein (91.6%)와 deoxyviolacein(8.4%)으로 동정되었다. 보라색 색소 violacein의 생산량은 SCB 배지에서 $43.2{\mu}M$이었고 D-mannitol 1.5%, yeast extract 0.2%를 첨가한 경우 $431.6{\mu}M$로 약 10배 높은 색소 생성량을 나타내었다. 본 연구에서 분리된 Collimonas sp. DEC-B5가 생산하는 violacein 색소는 딸기잿빛곰팡이병원균 방제제로 활용 가능성이 확인되었다.

• 한국식품영양학회지
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• 제25권4호
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• pp.1055-1060
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• 2012

In order to produce Hongkuk-ju, the production and characterization of Hongkuk (Monascus red koji) by Monascus anka KCTC 6121 were investigated. The optimum cultural conditions for the production of enzyme (${\alpha}$-amylase and glucoamylase) and pigment (yellow and red) from this strain on solid culture (steamed rice) were examined. The results showed that the production of ${\alpha}$-amylase and glucoamylase reached the highest for 9 days and 8 days, respectively. Since then, the productions decreased slightly. The production of yellow and red pigments reached the highest for 8 days, decreasing slightly soon after. The optimal content of the initial moisture equally presented 30% in the enzyme and pigment production. After that, the enzyme production decreased slowly, whereas pigment production decreased sharply. The optimal temperature of the culture also showed $30^{\circ}C$ in the production of enzyme and pigment. It was found that the initial inoculum size in enzyme and pigment production was 10% and 20%, respectively. Under these optimal conditions, the production of monacolin K and citrinin was 74.35 mg/kg and 5 mg/kg for 12 days, respectively.