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Fermentative Production of Natural Food Colorants by the Fungus Monascus

Y. K. Lee

出版	Institute of Advanced Studies, Kuala Lumpur, 1994
URL	http://books.google.com.hk/books?id=nFWKAQAACAAJ&hl=&source=gbs_api

註釋

This study was an attempt to grow Monascus in submerged culture in stirred tank fermentors for the production of pigments. A high pigments producing Monascus mutant strain B683M was used. Highest pigment product was achieved under nitrogen limited growth condition. The type of N-source determined the ratio of yellow and red pigments produced, and it also determined whether the pigments were released into the culture medium or accumulated intracellularly. A nitrogen-limited fed batch culture system was the production system of choice. The pigments were thermostable at neutral and alkaline pH and degraded very slowly under fluorescent light. [Authors' abstract].