Studies on Production and Characteristics of Edible Red Color Pigment Produced by Mold(Monascus sp.)

홍곡곰팡이를 이용한 식용적색 색소의 제조 및 이의 성상에 관한 연구

  • 김창식 (동국대학교 식품공학과) ;
  • 이숙희 (부산대학교 식품영양학과) ;
  • 김일 (동국대학교 식품공학과)
  • Published : 1977.12.28


1) Higher yield of red color was observed by the isolated strain (Monascus D-7) than the type cultures in steamed rice medium. 2) In a case of Monascus purbigerus IAM 8004, best yield of color was obtained at Lin's submerged culture medium containing 1% wheat bran, 2% starch and 3% corn meal instead of rice powder as carbon source. However, in a case of isolated strain (M. D-7), good result was shown at 1% rice bran and 2% starch as a source of carbon in Lin's medium. 3) Good yields were obtained from both strains in Nishikawa's medium which was added with 3% defatted soybean flour. 4) There were no significant differences in pigment extractability among solvents. Extracted pigment was stable in wide range of pH and heat, whereas relatively unstable in sunlight. 5) Toxicological study of extracted pigment determined $LD_{50}$ at 0.2539g/20g, when injected in mouse. When injected in to mouse in 25% ethanol solution: considering the toxicity of ethanol, the toxicity of pigment itself is believed to be none.