Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지

Cultural Conditions of Streptomyces californicus KS-89 for the Production of Bluish Purple Pigment

Streptomyces californicus Ks-89에 의한 청자색 torch의 생산조건

  • 지영애 (경성대학교 공과대학 식품공학과) ;
  • 이병호 (동의대학교 가정대학 식품영양학과) ;
  • 박우열 (경성대학교 공과대학 식품공학과) ;
  • 박법규 (경성대학교 공과대학 식품공학) ;
  • 류병호 (동의대학교 가정대학 식품영양학과)
  • Published : 1990.06.01
Download PDF
⟨ Previous Next ⟩

Abstract

The optimal cultural conditions for production of the bluish purple prgment by the cultivation of Streptomyces californicus KS-89 were determined with various substrates. The carbon and nitrogen sources on the production of pigment indicated that soluble strarch and glycerol as carbon sources and sodium glutamate sodium nitrate as nitrogen sources given a mzimum yield of the pigment at 3$0^{\circ}C$ for 7 days. The addition of ferrous sulfate was essential. The highest production of pigment was observed with cultivation in a medium containing 2.0% soluble starch 1% glycerol 0.5% sodium glutamate 0.05% sodim nitrate 0.001% L-proline 0.025% K2HPO4 0.005% MgSO4 .7H2O, 0.04% FeSO4.7H2O, 0.001% thiamine.HCl and pH7.0.

Keywords