Microbiology and Biotechnology Letters (한국미생물·생명공학회지)

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
권호 표지

Optimization of Red Pigmentation and Effect of the Metabolites Produced by Monascus Strains on Microbial Inhibition and Colorization in Processed Ham

Monascus 균주의 적색색소 생산 특성과 육제품에서의 항균 및 착색 효과

  • Published : 1999.04.01
Download PDF
⟨ Previous Next ⟩

Abstract

In this study, we tested possibility of replacing nitrite salts, which were always added during the meat product processing, with the metabolites produced by antimicrobial and red pigment producing Monascus strains. We have already shown that Monascus No. 116 strain has the highest antimicrobial activity among the strains isolated from Ang-Khak. Monascus isolate No. 229 was chosen due to its outstanding red pigment producing ability. The red pigment production by No. 229 was highest in the medium containing 8% sucrose, 2% yeast extract, 0.1% K2HPO4, 0.5% MgSO4. Optimum pH and temperature for the red pigment production were pH 6.2 and 3$0^{\circ}C$, was found in spot or Rf value 0.54 on TLC plate using ethyl acetate-acetone-water (4:4:1, v/v/v) as development solvent system. Isolate No. 116 and No. 229 were cultured in a optimal condition for the antimicrobial activity and red pigmentation. The culture concentrates were applied in situ to the production of instantly processed ham. Mixed application of 89 ppm Na-nitrite and 300 ppm of culture broth concentrate of Monascus isolate No. 116 and 500 ppm of red color produced by Monascus isolate No. 229 showed similar results with the single application of 94 ppm Na-nitrite. These results confirmed that the antimicrobial activity and red pigment of Monascus strains might be valuable to replace Na-nitrite salt in meat processing.

Keywords

References

  1. Deutsch. Lebensmittel-Rundschau. v.76 Nitrate in Lebensmitteln, eine Standortbestimmung Biedermann, R.;D. Leu;W. Vogelsanger
  2. Internat. J. Food. Microbiol. v.27 Characterization of monascidin A from Monascus as citrinin Blanc, P. J.;J. P. Laussac;J. Le Bars;M. O. Loret;A. Pareilleux;D. Prome;J. C. Prome;S. L. Santerre;G. Goma
  3. Bioscience v.28 The use of nitrite in meat Cassens, R. G.;T. Ito;M. Lee;D. Buege
  4. Fmd. Chem. Toxic. v.25 Nitrate consumption and the incidence of gastric cancer in Singapore Dutt, M. C.;H. Y. Lim
  5. Flw. v.71 Einsatz von Monascus-Extrakten als Nitrat-Alternative bei Fleischerzeugnissen Fink-Gremmels, J.;J. Dresel;L. Leistner
  6. Nature v.313 Nitrates, nitrites and gastric cancer in Great Britanjan Forman, D. S. A.-D.;R. Dlli
  7. Advanc. Food Res. v.29 Cured meat flavor Cray, J. I.;A. M. Pearson
  8. Appl. Environ. Microbiol. v.43 Production of extracellular pigment by a mutant of Monascus kaoliang sp. nov. Lin, C. F.;H. Iizuka
  9. J. Korean Soc. Food Sci. Nutr. v.25 no.6 Screening of Monascus strains for antimicrobial activity and effect of change of nutrients and incubation conditions on antimicrobial activity Mah, J. H.;H. J. Hwang
  10. Schriftenreihe Heft 7 Das Pokeln. Fleischforschung und Praxis Mohler, K
  11. Flw. v.69 Wirkung von Stoffwechselproduktion des Monascus purureus auf Bakterien Ober, P.;B. Kunz
  12. J. Fd. Hyg. Safety. v.10 no.4 Antimicrobial effect of Monascus strains isolated from AngKhak Ryu, C. S.;Y. B. Kim;H. J. Hwang
  13. Zbl. Bakt. Hyg. v.B184 Nitrate content of drinking water and tumors of the digestive organs Takacs, S.
  14. Agr. Biol. Chem. v.39 Production of Monascus-pigment in a submerged culture Yoshimura, M.;S. Yamanaka;K. Mitsugi;Y. Hirose
  15. J. Food. Sci. v.46 Production and isolation of an antibiotic from Monascus purpureus and its relationship to pigment production Wong, H. C.;P. E. Koehelr
  16. Plant Physiol. v.60 Pigmentation and antibacterial activity of fast neutron- and X-ray-induced strains of Monascus purpureus Went Wong, H. C.;Y. S. Bau.