Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Production of Red Pigment by Mutants of Monascus anka

Monascus anka균의 돌연변이주에 의한 적색색소의 생산

  • Ryu, Beung-Ho (Department of Food Science and Technology, Kyungsung University) ;
  • Lee, Byeong-Ho (Department of Food and Nutrition, Dongeui University) ;
  • Park, Bub-Gyu (The Institute of Food Science and Microbiology, Kyungsung University) ;
  • Kim, Hee-Sock (Department of Food Science and Technology, Kyungsung University) ;
  • Kim, Hye-Sung (Department of Food Science and Technology, Kyungsung University) ;
  • Kim, Dong-Seuk (Department of Food Science and Technology, Kyungsung University) ;
  • Lee, Ju-Hwa (Department of Food Science and Technology, Kyungsung University)
  • 류병호 (경성대학교 식품공학과) ;
  • 이병호 (동의대학교 식품영양학과) ;
  • 박법규 (경성대학교 종합식품연구소) ;
  • 김희숙 (경성대학교 식품공학과) ;
  • 김혜성 (경성대학교 식품공학과) ;
  • 김동석 (경성대학교 식품공학과) ;
  • 이주화 (경성대학교 식품공학과)
  • Published : 1989.02.01
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Abstract

Optimal conditions of producing red pigment by Monascus anka, Nakazawa, et Sato, IFO 4478 and 6540 were found to be at pH 6.0 and $30^{\circ}C$ for 10 days. When 3.0% steamed rice and 1.0% defatted sesame exfracts were used as substrates, the highest production of red pigment was yielded. Furthermore, mutants such as Monascus anka 4475-27 and 6540-185 induced by N -methyl-N-nitro-N-nitrosoguanidine (MNNG) treatment were found to produce pigment much more than parent strains.

M. anka, Nakazawa et Sato IFO 4478과 6540 균주를 사용하여 적색색소의 최적 생산 조건을 검토한 바 pH6.0, 온도 $30^{\circ}C$에서 10일간이 가장 좋았다. 그리고 기질로서 탄소원으로는, 3.0% 쌀과 질소원으로는 1.0% 깨 추출물이 가장 높은 생산률을 보였다. 한편 MNNG의 처리에 의한 M. anka 4478-27과 M. anka 6540-185의 변이주는 가장 높은 색소생산능을 보였다.

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