Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Optimal Culture Conditions for Production of Yellow Pigments from Monascus purpureus in Liquid Culture

액체 배양에 의한 Monascus purpureus가 생산하는 황색색소의 최적 생산조건

  • Choi Chung-Sig (HansBio Co., BI center 303, Andong National University) ;
  • Jeon Chun-Pyo (School of Bioresource Sciences, Andong National University) ;
  • Lee Jung-Bok (School of Bioresource Sciences, Andong National University) ;
  • Lee Oh-Seuk (Institute of Agricultural Science & Technology, Kyungpook National University) ;
  • Rhee Chang-Ho (Gyeongbuk Institute for Bio Industry) ;
  • Kwon Gi-Seok (School of Bioresource Sciences, Andong National University)
  • Published : 2006.04.01
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Abstract

The optimum cultural conditions for production of yellow pigment by Monascus purpureus MMK2 were investigated in liquid culture. Monascus purpureus MMK2 was shown to give the maximum production of yellow pigment in the medium containing of 3.0% wheat flour, 0.15% $NaNO_3$, 0.25% $Na_2HPO_4\;12H_2O\;and\;0.15%\;MgSO_4\;7H_2O$. The optimal culture conditions for temperature and initial pH were $30^{\circ}C$ and 6.5, respectively. The yellow pigment production reached a maximum level at the 7th day of cultivation.

Monascus purpureus MMK2를 이용하여 황색색소 생산을 위한 배양 조건의 최적화에 관한 결과는 다음과 같다. 실험 균주가 생산하는 황색색소의 최적 배양 조건은 탄소원으로 wheat flour 3.0% 첨가, 질소원으로 $NaNO_3$ 0.15%, 인산염으로 $Na_2HPO_4\;12H_2O$의 농도가 0.25% 및 $MgSO_4\;7H_2O$의 농도가 0.15%일 때 가장 높은 황색색소 생성을 나타내었다. 배양 온도는 $30^{\circ}C$, 초기 PH가 6.5 및 배양 시간 7일 일 때 황색색소의 생성능이 28.91 unit로 가장 우수하였다.

Keywords

References

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