Microbiology and Biotechnology Letters (한국미생물·생명공학회지)

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Functional Red Pigment Production in Solid-state Fermentation of Barley by Monascus sp. EBE1.

보리를 이용한 Monascus sp. EBE1 고상발효에 의한 기능성 적색 색소 생산

  • 조창현 (씨티바이오시스템 생물자원연구소) ;
  • 서동진 (씨티바이오시스템 생물자원연구소) ;
  • 우건조 (식품의약품안전청 식품미생물과) ;
  • 강대경 (씨티바이오시스템 생물자원연구소)
  • Published : 2002.09.01
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Abstract

The time-dependent changes of red pigments production in solid-state plant scale fermentor using barley cultured with Monascus sp., instead of rice which was traditionally used, were investigated in this study. A steady increase in the yield of red pigments in barley occurred between the 3rd and 6th days. The optimized conditions (inoculation volume = 6∼8%, initial pH = 6, air supply = 0.6∼0.8 m) promoted the production of red pigments. Short-time steaming of barley (< 20 min) decreased fungal growth and pigments production due to the insufficient gelatiniza-tion. The optical density of the red pigments under the optimized conditions was 120 at 500 ]nm per gram of barley. In addition, the metabolites from the fermented barley with Monucus sp. showed antibacterial effects against Escherichia coli and Salmonella typhimurium. Barley was shown to be one of the best grain sources for solid-state fermentation with Monascu sp., fur obtaining natural pigments and also functional food materials.

쌀대신에 보리를 이용한 Monascus 고상배양의 기본적인 발효 특성을 연구함을 통하여, 대규모 고상배양 시스템을 통한 천연 적색색소의 생산 가능성을 검토하고자 하였다. 색소의 생산은 고상배양 3일후부터 6일까지 꾸준한 증가추세를 나타내었다. 종균의 접종량이 6∼8%사이일 경우에는 배양후 60시간만에 색소생산이 시작되었으며, 접종량이 5%이하일 경우에는 색소생산이 70시간 이후로 늦어지는 것으로 나타났다. 보리 배지를 30∼40분 동안 증자할 경우에는 색소 발현 시점이 45시간 내외로 단축되었으며, 증자시간이 20분 이하일 경우에는 배지의 불충분한 호화로 인하여 색소생산 시점이 길어졌다. 공기공급량이 0.6∼0.8 vvm사이에서 홍국균의 생장 및 색소의 생산이 활발히 일어났고, 고상배지의 초기 pH를 6으로 조절했을 때 균사성장과 색소발현 능력이 가장 우수하였다 한편 고상배양으로 7일동안 발효한 홍국보리를 사용하여 식중독미생물에 대한 항균여부를 확인한 결과, Escherichia coli, Salmonella 수Phimurium의 생장을 저해함을 확인하였다. 이상과 같이, 보리를 원료로 한 대규모 고상발효 시스템을 활용함으로써 Monascus sp. 유래의 천연색소 및 대사산물의 대량생산 가능성을 확인하였다.

Keywords

References

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