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

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

DOI QR Code

Optimal Culture Condition for Production of Water-soluble Red Pigments by Monascus Purpureus

Monascus Purpureus의 수용성 적색색소 최적 배양조건

  • Jeon, Chun-Pyo (School of Bioresource Sciences, Andong National University) ;
  • Lee, Jung-Bok (School of Bioresource Sciences, Andong National University) ;
  • Choi, Sung-Yeon (School of Bioresource Sciences, Andong National University) ;
  • Shin, Ji-Won (School of Bioresource Sciences, Andong National University) ;
  • Lee, Oh-Seuk (Institute of Agricultural Science and Technology, Kyungpook National University) ;
  • Choi, Chung-Sig (HansBio Co.) ;
  • Rhee, Chang-Ho (Gyeongbuk Institute for Bio Industry) ;
  • Kwon, Gi-Seok (School of Bioresource Sciences, Andong National University)
  • 전춘표 (안동대학교 생명자원과학부) ;
  • 이중복 (안동대학교 생명자원과학부) ;
  • 최성연 (안동대학교 생명자원과학부) ;
  • 신지원 (안동대학교 생명자원과학부) ;
  • 이오석 (경북대학교 농업과학기술연구소) ;
  • 최충식 ((주)한스바이오) ;
  • 이창호 ((재)경북바이오산업연구원) ;
  • 권기석 (안동대학교 생명자원과학부)
  • Published : 2006.04.01
Download PDF
⟨ Previous Next ⟩

Abstract

The optimal culture conditions of Monascus purpureus MMK2 for production of red pigment were investigated in submerged culture. Monascus purpureus MMK2 showed a maximal production of red 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 of temperature and initial pH were $30^{\circ}C$ and 6.5, respectively. The red pigment production reached to a maximal level at 7th day of cultivation.

Monascus purpureus MMK2를 이용하여 수용성 적색색소 생산을 위한 배양조건의 최적화에 관한 결과는 다음과 같다. 실험균주가 생산하는 적색색소의 최적 배양조건은 탄소원으로 wheat flour 3.0% 첨가, 질소원으로 $NaNO_3\;0.15%$, 인산염으로 $Na_2HPO_4\;12H_2O$의 농도가 0.25% 및 $MgSO_4$의 농도가 0.15%일 때 가장 높은 적색색소 생성을 나타내었다. 배양온도는 $30^{\circ}C$, 초기 pH가 6.5 및 배양시간 7일일 때 적색색소의 생성능은 모 균주의 생성능인 1.77unit에 비해 23.38배 높은 41.39 unit로 가장 우수한 특성을 조사하였다.

Keywords

References

  1. Judie DD. 1987. Applications and colorants. Food Technol 23: 78-88
  2. Kim JY, Kim KH. 1997. Isolation and characterization of Bacillus sp. PY123 producing water-soluble yellow pigment. Kor J Appl Microbiol Biotechnol 25: 454-458
  3. Lin CF, Iizuka H. 1982. Production of extracellular pigments by mutant of Monascus kaoliang sp. nov. Appl Environ Microbiol 43: 671-676
  4. Kim CS, Rhee SH, Kim I. 1977. Studies on production and characteristics of edible red color pigment produced by mold (Monascus sp.). Kor J Food Sci Technol 9: 277-283
  5. NaKanawa R, Sato K. 1930. On the Monascus of Taiwan the red seed of rice. J Agric Chem Soc Jpn 6: 353-355
  6. Nishikawa E. 1932. Studies on the biochemistry of mold. The pigments of Monascus purpureus Went. J Agric Chem Soc Jpn 8: 1007-1011
  7. Kim SY, Kim JK. 1990. Pigment production in Monascus anka. J Korean Agric Chem Soc 3: 239-246
  8. Kim HS, Kim DH, Yang HS, Pyen YR, Yu JH. 1979. Studies on the yellow pigment produced by Monascus sp. in submerged culture. Part I. Isolation of strain and cultural conditions of pigment produced. Kor J Appl Microbiol Bioeng 7: 23-30
  9. Carels M, Shepherd D. 1977. The effect of different nitrogen sources on pigment production and sporulation of Monascus sp. it submerged shaken culture. Can J Microbiol 23: 1360- 1365 https://doi.org/10.1139/m77-205
  10. Broder CU, Koehler PE. 1980. Pigments produced by Monascus purpureus with regard to quality and quanity. J Food Sci 45: 567-569 https://doi.org/10.1111/j.1365-2621.1980.tb04102.x
  11. Yoshimura M, Yamanaka S, Mitsugi K, Hirose Y. 1975. Pro-duction of Monascus pigment in submerged culture. Agric Biol Chem 39: 1789-1795 https://doi.org/10.1271/bbb1961.39.1789
  12. Lin CF. 1973. Isolation and cultural conditions of Monascus sp. for the production of pigment in a submerged culture. J Ferment Technol 51: 107-114
  13. Evans PJ, Wong HY. 1984. Pigment production from im-mobilized Monascus sp. utilizing polymeric resin adsorption. Appl Environ Microbiol 47: 1323-1326
  14. Wong HC, Bau TS. 1977. Pigmentation and antibacterial activity of fast neutron- and X-ray-induced strains of Monascus purpureus Went. Plant Physiol 60: 578-581 https://doi.org/10.1104/pp.60.4.578
  15. Park CD, Jung HJ, Yu TS. 2005. Optimization of pigment production of Monascus purpureus P-57 in liquid culture. Korean J Biol Bioeng 20: 66-70
  16. Seo SG, Lee CH, Woo CJ. 2004. Studies on the optimal culture condition for production of red pigments by Monascus rubber on liquid culture. Korean J Food Pre 11: 111-116
  17. Kim HS, Kim DH, Yang HS, Pyen YR, Yu JH. 1979. Studies on the yellow pigment produced by Monascus sp. in submerged culture. Part I. Isolation of strain and cultural conditions of pigment produced. Kor J Appl Microbiol Bioeng 7: 23-30
  18. Kim HG, Park GT, Son HJ. 1998. Characterization of red pigment production by Monascus anka. Korean J Food and Nutr 11: 612-616
  19. Juzlova P, Martinkova L, Kren V. 1996. Secondary metabolites of the fungus Monascus: a review. J Ind Microbiol 16: 163-170 https://doi.org/10.1007/BF01569999
  20. Su YC. 1983. Fermentative production of anka-pigments (Monascus-pigment). Kor J Appl Microbiol Bioeng 11: 325-337
  21. Chang U, Kim HS, Son CH, Bae JC, Yu JH. 1980. Studies on the yellow pigment produced by Monascus sp. CS-2; Part I. Cultural conditions for yellow pigment production. Kor J Appl Microbiol Bioeng 8: 119-123
  22. Cho CH, Seo DJ, Woo GJ, Kang DK. 2002. Functional red pigment production in solid-state fermentation of barley by Monascus sp. EBF1. Kor J Microbiol Biotechnol 30: 253- 257
  23. Endo A. 1979. Monacolin K, a new hypocholesterolemic agent produced by a Monascus species. J Antibiotics (Tokyo) 32: 852-854 https://doi.org/10.7164/antibiotics.32.852

Cited by

  1. Development of New Edible Pigments using Monascus spp. vol.32, pp.1, 2006, https://doi.org/10.9799/ksfan.2019.32.1.041
  2. Isolation and Optimization of Monascus ruber OMNRC45 for Red Pigment Production and Evaluation of the Pigment as a Food Colorant vol.10, pp.24, 2020, https://doi.org/10.3390/app10248867