Biology of cassava-utilizing Monascus kaoliang KB9 and its color mutants
1996
Busaba Yongsmith | Chulee Chaisrisook | Lerluck Chitradon | Nisa Buttra (Kasetsart Univ., Bangkok (Thailand). Faculty of Science. Dept. of Microbiology)
Cassava and their products are always Thai major exporting products of economic importance. Many microbial processings of cassava substrates such as amylolytic enzymes, alcohols, single cell proteins, organic acids including citric acid, lactic acids, and amino acids have long been known. Our group have investigated and developed a new and effective utilization of cassava in to coloring agents (red or yellow) by Monascus fermentation since 1982. Monascus kaoliang KB9 was selected, as a red pigment producer, among 200 isolates. Strain improvement in order to enhance fungal ability to obtain high yield of colors and to search for other kids of fungal products has been undertaken. The red, yellow and albino mutants have been subsequently selected following irradiation and chemical mutagenesis. The studies of the parental strain and its color mutants on morphological, cultural, enzymological, and pigment characteristics were compared and described. In addition, we initiated the work on molecular genetics of Monascus spp. by investigating their genome using molecular karyotyping by PFGE, and RAPD assay. The conditions on preparation of protoplasts, using as the source of intact chromosomal DNA for molecular karyotyping, were reported. We anticipate to present the complete molecular data on both techniques in our next report.
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