Pigment Production and Color Diference of Liquid Beni-koji under Submerged Cultural Conditions

액체 홍국의 배양조건에 따른 색소생산과 색조의 변화

  • 강성국 (목포대학교 식품공학과) ;
  • 정순택 (목포대학교 식품공학과)
  • Published : 1995.08.01

Abstract

Mycelial growth, color difference and productivity of red pigment of beni-koji by Monascus anka KCCM 11832 were examined with respect to it's pigment in submerged culture with various medium and culture conditions. Shaking incubation was more promoted mycelial growth and the production of pigments than that for non-shaking incubation, and red color became ten times deeper. The production of red pigment was the highest when incubated at 25$\circ$C for 7 days in pH 6.0, but mycelial growth was showed the highest at 32.5$\circ$C. The levels of carbon and nitrogen source for maximum red pigment production were 2% rice powder and 0.05% peptone, respectively and the level of peptone for maximum pigment production was lower than that for maximum mycelial growth. Among pigmentation promoting agents tested, MgSO$_{4}$, was found to be suitable for the production of red pigment, and the optimum level was 0.1%.

Keywords

Monascus anka;production of red pigment;mycelial growth;beni-koji;color difference;submerged culture

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