Microbiology and Biotechnology Letters (한국미생물·생명공학회지)

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Extractive Fermentation of Red Pigment Using Monascus sp. JlOl

Monascus sp. J101을 이용한 적색색소의 Extractive Fermentation

  • 주재영 (연세대학교 공과대학 식품생물공학과) ;
  • 남학우 (동양나이론(주) 중앙연구소) ;
  • 윤주천 (동양나이론(주) 중앙연구소) ;
  • 신철수 (연세대학교 공과대학 식품생물공학과)
  • Published : 1994.02.01
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Abstract

The characteristcs of monascus fermentation using a hyperpigment-producing mutant, Monascus sp. J101, were analyzed, and the extractive fermentations employing permeabilizing agents and resin were carried out to increase the productivity of red pigment. And the kinetic analysis was also carried out in case of the monascus fermentation using Amberlite XAD-7. The extracellular content of the red pigment produced by Monascus sp. J101 was about 17% of the total, and the production of pigment was regulated by its own product. The cell growth reached a stationary phase at 48 hours ofter inoculation, whereas the pigment production continued up to 100 hours, which showed the pattern of a mixed growth-associated type. During the fermentation, various permeabilizing agents were added to the culture medium and their effects on pigment production were examined. By adding 0.05% Triton X-100 at 48 hours of cultivation, about an 18% increase in pigment production was accomplished as compared to the control, 12% ethyle acetate and 15% for 0.05% deoxycholate, respectively. When a nonionic adsorbent, Amberlite XAD-7 was added to the culture medium at a concentration of 12.0% at 48 hours of cultivation, the pigment production was enhanced by about 48.9% as compared to the control.

Keywords

References

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