Production of red pigment by mutants of Monascus anka
1989
Ryu, B.H. | Kim, H.S. | Kim, H.S. | Kim, D.S. | Lee, J.H. (Kyungsung Univ., Pusan (Korea R.). Dept. of Food Science and Technology) | Lee, B.H. (Dongeui Univ., Pusan (Korea R.). Dept. of Food and Nutrition) | Park, B.G. (Kyungsung Univ., Pusan (Korea R.). The Inst. of Food Science and Microbiology)
Optimal conditions of producing red pigment by Monascus anka, Nakazawa, et Sato, IFO 4478 and 6540 were found to be at pH 6.0 and 30deg C steamed rice and 1.0% defatted sesame extracts were used as substrates, the highest production of red pigment was yielded. Furthermore, mutants such as Monascus anka 4478-27 and 6540-185 induced by N-methyl-N-nitro-N-nitrosoguanidine (MNNG) treatment were found to produce pigment much more than parent strains
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