88D-13 |
Yellow pigments production by monascus purpureus and their safety |
Y. L. CHEN1, T. K. Huang2, M. C. Lin2, I. E. Hwang2, C. C. Chen2, G. F. Yuan2, and C. C. Liao2. (1) Culture Collection and Research Center, Food Industry Research & Development Institute, P.O.Box 246 Hsinchu 30099, Hsinchu, 30099, Taiwan, (2) Culture Collection and Research Center, Food Industry Research and Development, P.O.Box 246 Hsinchu 30099, Hsinchu, 30099, Taiwan Monascus spp. has been well known for red pigment production but less study was investigated for yellow pigment production. A Monascus purpureus mutant strain-YLC1 was obtained for yellow pigment production.The purpose of this study was to investigate the cultivate condition and optimize the medium composition to increase yellow pigment production and reduce citrinin amount of M. purpureus YLC1. The strain YLC1 were cultured at 30˘J for 5 days. The optimum carbon°Bnitrogen and salt sources were screened and the medium ingredient concentration were optimized with RSM method. The cultivation conditions were investigated by growing YLC1 in 5L fermentor. The OD400 value per ml was used to evaluate the relative amount of yellow pigment. The yellow pigment quality is measured using the ratio of OD400 to OD500. The concentration of citrinin was analyzed with HPLC.Our results showed that the cultivation condition, pH control and pO2 supply play important roles in the productivity of yellow pigment and citrinin when growing YLC1 in liquid fermentor. Rice powder and glutamate were found to be the best carbon and nitrogen sources, respectively, for yellow pigment production. A medium was designed based on the RSM experiment results. By using this designed medium and under the optimum cultivation condition, the yellow pigments reached about 40 OD units and yellow pigment quality was about 6~10:1. The amount of citrinin was limited to less than 5 mg/L.These results suggest that by using the designed medium and controlling cultivation condition the yellow pigments productivity increased four times and the amount of citrinin was limited to under 5mg/L.
Session 88D, Food Microbiology: General
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