The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Hongkuk Production and the Characteristics of Hongkuk Made from Monascus anka

Monascus anka를 이용한 홍국의 제조 및 특성

  • Bang, Byung-Ho (Dept. of Food and Nutrition Science, Eulji University) ;
  • Rhee, Moon-Soo (Korea Research Institute of Bioscience and Biotechnology) ;
  • Kim, Kwan-Pil (Lotte Confectionery Co., LTD.) ;
  • Lee, Ki-Won (Dept. of Microbial Engineering, Konkuk University) ;
  • Yi, Dong-Heui (Dept. of Microbial Engineering, Konkuk University)
  • Received : 2012.11.13
  • Accepted : 2012.12.17
  • Published : 2012.12.31
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Abstract

In order to produce Hongkuk-ju, the production and characterization of Hongkuk (Monascus red koji) by Monascus anka KCTC 6121 were investigated. The optimum cultural conditions for the production of enzyme (${\alpha}$-amylase and glucoamylase) and pigment (yellow and red) from this strain on solid culture (steamed rice) were examined. The results showed that the production of ${\alpha}$-amylase and glucoamylase reached the highest for 9 days and 8 days, respectively. Since then, the productions decreased slightly. The production of yellow and red pigments reached the highest for 8 days, decreasing slightly soon after. The optimal content of the initial moisture equally presented 30% in the enzyme and pigment production. After that, the enzyme production decreased slowly, whereas pigment production decreased sharply. The optimal temperature of the culture also showed $30^{\circ}C$ in the production of enzyme and pigment. It was found that the initial inoculum size in enzyme and pigment production was 10% and 20%, respectively. Under these optimal conditions, the production of monacolin K and citrinin was 74.35 mg/kg and 5 mg/kg for 12 days, respectively.

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References

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