Growth and Pigment Formation of Genus Monascus on Medium Compositions

배지에 따른 Genus Monascus의 증식도와 색소함량

  • 윤은경 (대구가톨릭대학교 식품산업학부) ;
  • 김미정 (신성대학 호텔식품계열) ;
  • 김순동 (대구가톨릭대학교 식품산업학부)
  • Published : 2002.12.01


Growth and pigment formation in Genus Monascus(M. pilosus and M purpureus) related 15 kinds of culture media(Lin medium, SP medium, YM medium, YE medium, GMIN medium, SMO medium, MY medium, GY medium, Nishikawa medium, sucrose medium, stock culture, Mizutani medium, modified Lin medium, Toya medium and rice medium) were investigated. Mizutani medium and Lin medium among 15 kinds of the culture media showed good growth for M. pilosus, M purpureus, fresh mycelium weight cultivated for 10 days at 30$^{\circ}C$ was each 24.5∼26.9 or 15.9∼17.2 g/100 mL. The culture media which showed higher content of pigment production in two fungi were Lin medium(OD: 1.2 ∼ 1.6 and Mizutani medium(OD: 0.8 ∼ 1.0) that showed higher in M. pilosus.


  1. Lee, S.T. (1979) The anka, in Penchakanmu(Chinese herbal medicine). Yeh Book Co., Taipei, p. 1518-1593
  2. Shikeo, M. (1990) Function and utilization of Monascus sp. Technical Journal on Food Chemistry & Chemicals, 12, 42-45
  3. Chen, M.H. and Johns, M.R. (1993) Effect of pH and nitrogen sources on pigment production by Monascus purpureus. Appl. Minrobiol. Biotechnol., 40, 132-138
  4. Eizyro, N. (1932) Pigment of Monascus pulpurus Went(Part 1). J. Agr. Chem. Soc., Japan, 8, 1007-1015
  5. Juzlova, P., Martinkova, L. and Kren, V. (1996) Secondary metabolite of the fungus Monascus. J. Ind. Microbiol., 16, 163-170
  6. Yasukawa, K., Takahashi, M., Yamanouchi, S. and Takido, M. (1996) Inhibitory effect of oral administration of Moascus pigment on tumor promotion in two-stage carcinogenesis in mouse skin. Oncology, 53, 247-249
  7. Rodwell, V.W., Nordstrom, J.L. and Mitschelen, J.J. (1971) Regulation of HMG-CoA reductase. Adv. Lipid Res., 14, 1-4
  8. Choi, Y.S., Ide, T. and Sugano, M. (1987) Age-related change in the regulation of cholesterol metabolism in rats. Exp. Gerontol., 22, 339-344
  9. Dorothee, K. and Timm, A. (1990) Antibiotics from Basidiomycetes xxxvII new inhibitors of cholesterol biosynthesis from cultures of Xerula melanotricha Dorfelt. J. Antibiotics, 13, 1413-1420
  10. Eizyro, N. (1932) Pigment of Monascus pulpurus Went (Part 1). J. Agr. Chem. Soc., Japan, 8, 1007-1015
  11. Wakore, K.S. (1932) Japanese patent, 76898
  12. Lin, C.F. and Suen S.J.T. (1973) Isolation of hyperpigment- productive mutants of Monascus sp. F-2. J. Ferment. Technol., 51, 757-759
  13. Tsukioka, M.T., Suzuki, H.T. and Kono, T. (1986) Pigment production by mutants of Monascus anka(Studies on alcoholic beverage production using genus Monascus, Part 1. Nippon Nogeikagaku Kaishi, 60, 451-455
  14. Wong, H.C. and Koehler P.E. (1981) Mutant for Monascus-pigment production. J. Food Sci., 46, 956-960
  15. Yoshimura, M.S., Yamanaka, K. Mitsugi, and Hirose, Y. (1975) Production of Monascus pigment in a submerged culture, Agr. Biol. Chem., 39, 1789-1795
  16. Bau, Y.S. and Wong, H.C. (1979) Zinc effects on growth, pigmentation and antibaterial activity of Monascus purpureus. Physiol. Plant., 46, 63-67
  17. Park, M.Z., Kim M.J., Lee, Y.K. and Kim, S.D. (2002) Quality of soy sauce brewed by Monascus pilosus soybean koji., Korean J. Food Preservation, 9, 28-35
  18. Chung, S.H., Suh, H.J., Hong, J.H., Lee, H.K. and Cho, W.D. (1999) Characteristics of Kochujang prepared by Monascus anka koji. J. Korean Soc., 28, 61-66
  19. Park, M.Z. (2001) Study on soy sauce preparation fermented by Monascus pilosus KCCM 60084. Ph. D. Dissertation, Catholic University, Daegu, Korea
  20. Kang. S.G. and Jung. S.T. (1995) Pigment prodeuction and color difference of liquid Beni-koji under submerged cultural conditions. Kor. J. Appl. Microbiol. Biotechnol., 23, 472-478
  21. Jang, Y.K, Byoun, K.E. and Chang, S.K. (1995) Studies on the production of natural food pigments in rice with Monascus purpureus. J. Natural Sci., 1, 95-114
  22. Rhu, M.R. (2000) Development of the hypotensive-food supplements by use of red rice fermented with Monascus. Research Report of Ministry of Agriculture & Forestry in Korea
  23. Kim, H.S., Kim, D.H., Yang, H.S., Pyun, Y.R. and Yu, J.H. (1979) Studies on the red pigment produced by Monascus sp. in submerged culture. Part 1. Isolation of strain and cultural conditions of pigment produced. Korean J. Appl. Microbiol. Bioeng., 7, 23-30
  24. Kim. M.Y., Lee. T.Y. and Yanh, H.C. (1992) Red pigment production from Monascus anka albidus. Korean J. Food Sci. Technol., 24, 451-455