Earticle

초록

영어

The growth characteristics and production of color pigments by Monascus strains were investigated during liquid culture, and production of monacolin K in red mold rice was carried out by solid state fermentation. Four different Monascus ruber strains were cultured in potato dextrose yeast extract broth (PDYB) medea at 25oC for 15 days. The high producing strain for red pigment was not corresponded to the strain for yellow pigment. Production of red pigment was high in the strain causing the fast pH change in culture broth. Production of monacolin K in red mold rice by solid state fermentation was influenced by a combination of wet cell weight and spore density in inoculum by liquid culture. Most strains showed the high production of monacolin K in red mold rice, when submerged fermentation was carried out for 5 days as inoculum for solid state fermentation. These results suggest that submerged fermentation period of inoculum have an effect on the production of monacolin K in red mold rice by solid state fermentation, and monacolin K in red mold rice could be increased by controlling the condition of submerged fermentation for inoculum.

목차

Abstract
 1. 서론
 2. 재료 및 방법
  2.1. 균주 및 배지
  2.2. 액체배양에서의 생장 특성
  2.3. 홍국쌀 고체발효
  2.4. 색소 성분 분석
  2.5. Monacolin K 및 citrinin 분석
  2.6. 고체발효 후 홍국쌀의 monacolin K 및 citrinin 분석
 3. 결과 및 고찰
  3.1. 액체배양액의 육안관찰
  3.2. 배양시간에 따른 색소성분 변화
  3.3. 액체배양시의 pH 변화
  3.4. 액체배양시의 포자량 및 균체량
  3.5. 고체발효 홍국쌀의 monacolin K 및 citrinin 함량
 4. 결론
 감사
 REFERENCES

키워드

저자

• 박윤제 [ Youn-Je Park | 공주대학교 식품공학과 ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  KSBB Journal

• 간기

  격월간

• pISSN

  1225-7117

• 수록기간

  2009~2013

• 십진분류

  KDC 476 DDC 576