Production of red pigments by Monascus purpureus in submerged culture

被引：1

作者：

Lee B.-K. ^{[1
]}

Park N.-H. ^{[1
]}

Piao H.Y. ^{[1
]}

Chung W.-J. ^{[1
]}

机构：

[1] Research Institute for Clean Technology, Department of Environmental Engineering and Biotechnology, Myong-Ji University

来源：

Biotechnology and Bioprocess Engineering | 2001年 / 6卷 / 5期

关键词：

Monascus purpureus; Nutritional effect; Red pigments; Submerged culture;

D O I：

10.1007/BF02933003

中图分类号：

学科分类号：

摘要：

For the purpose of mass producing Monascus red pigments optimum medium composition and environmental conditions were investigated in submerged flask cultures. The optimum carbon and nitrogen sources were determined to be 30 g/L of glucose and 1.5 g/L of monosodium glutamate (MSG). Of the three metals examined, Fe2+ showed the strongest stimulatory effect on pigment production and some stimulatory effect was also found in Mn2+. Optimum pH and agitation speed were determined to be 6.5 and 700 rpm, respectively. Under the optimum culture conditions batch fermentation showed that the maximum biomass yield and specific productivity of red pigments were 0.20 g DCW/g glucose and, 32.5 OD500 g DCW-1 h -1, respectively.

引用

页码：341 / 346

页数：5

共 25 条

[1]

Lauro G.J., A primer on natural colors, Cereal Food World, 36, pp. 949-953, (1991)

[2]

Wong H.C., Koeheler P.E., Production of red water soluble Monascus pigments, J. Food Sci., 48, pp. 1200-1203, (1983)

[3]

Yoshimura M., Yamanaka S., Mitsugi K., Hirose Y., Production of Monascus pigment in a submerged culture, Agr. Biol. Chem., 39, pp. 1789-1795, (1975)

[4]

Ohshima M., Shizaki N., Tonooka Y., Production of neuropurpuratin, purplish-red pigment, by pure culture of Streptomyces propurpuratus, J. Ferment. Technol., 63, pp. 79-83, (1985)

[5]

Trias J., Vinas M., Guinea J., Loren J.G., Induction of yellow pigmentation in Serratia marcescens, Appl. Environ. Microbiol., 54, pp. 3138-3141, (1988)

[6]

Lin C.F., Isolation and culture condition of Monascus sp. for the production of pigment in submerged culture, J. Ferment. Technol., 51, pp. 407-414, (1973)

[7]

Pastrana L., Blanc P.C., Santerre M.O., Loret O., Goma G., Production of red pigments by Monascus ruber in synthetic media with a strictly controlled nitrogen source, Process Biochem., 30, pp. 333-341, (1995)

[8]

Wang H.L., Hesseltine C.W., Mold-modified foods, Microbial Technology, pp. 95-129, (1979)

[9]

Chen M.H., Johns M.R., Effect of pH and nitrogen source on pigment production by Monascus purpureus, Appl. Microb. Biotechnol., 40, pp. 132-138, (1993)

[10]

Chen M.H., Johns M.R., Effect of carbon source on ethanol and pigment production by Monascus purpureus, Enzyme. Microb. Technol., 16, pp. 584-590, (1994)

← 1 2 3 →