Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Antimicrobial Effect of Monascus Strains Isolated from Ang-Khak

홍국으로부터 불리한 Monascus 균주의 향균효과

  • 류춘선 (고려대학교 식품공학과) ;
  • 김영배 (고려대학교 식품공학과) ;
  • 황한준 (고려대학교 식품생명공학과)
  • Published : 1995.12.01
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Abstract

Total 29 Monascus strains were isolated from Ang-Khak and 4 of them were selecte based on the relative intensity of soluble red pigment and growth rate. The optimum growth temperature of the selected isolates was 32.5$^{\circ}C$ on malt extract agar(MEZ) plate. The optimum growth pH was 5.0 on czapek yeast extract agar plate, while it was pH 6.2 or 6.5 on MEA plate. Isolate No. 116, especially, showed the strongest animicrobial activity aganist Bacillus subtilis and Staphylococcus aureus but much less aganist Escherichia coli and Enterobacter aerogenes. The maximun antimicrobial activity of isolate No. 116 against St. aureus was achieved at initial pH 5.3 on rice extract broth. The acitivity was increased with increasing amount of culture broth concentrate of isolate No. 116.

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