- Monasucs anka의 적색조 생산 특성
- Characterization of Red Pigment Production by Monascus anka
- ㆍ 저자명
- 김희구,박근태,손홍주
- ㆍ 간행물명
- 한국식품영양학회지
- ㆍ 권/호정보
- 1998년|11권 6호|pp.612-616 (5 pages)
- ㆍ 발행정보
- 한국식품영양학회
- ㆍ 파일정보
- 정기간행물| PDF텍스트
- ㆍ 주제분야
- 기타
Optimal media and cultural conditions for the production of red pigment were established using Monasurs anka KFCC 4478. The optimal temperature and initial pH for the production of red pigment were 30$^{circ}C$ and 7.0, respectively. Glucose turned out to be most suitable carbon source for red pigment production. Optimal glucose concentration was 3.0%. Addition combined of nitrogen sources of peptone and NaNo3 induced good red pigment production. Thiamine-HCI and nicotinic acid were increased the production of red pigment. Under optimal conditions, maximum red pigment production and cell growth were observed after 5 days of incubation.