Journal
FOOD SCIENCE & NUTRITION
Volume 7, Issue 11, Pages 3494-3500Publisher
WILEY
DOI: 10.1002/fsn3.1197
Keywords
citrinin; Monascus purpureus; orange pigments; yellow pigments
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Funding
- Ministerstvo Skolstvi, Mladeze a Telovychovy [20-SVV/2017, 8H17043]
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Monascus purpureus was grown in submerged liquid culture using ammonium sulfate, sodium nitrate, and peptone as nitrogen sources while initial medium pH was adjusted to 2.5, 5.5, 6.5, or 8.0. The combined effect of culture pH and nitrogen source on the biosynthesis of yellow (ankaflavin and monascin) and orange (rubropunctatin and monascorubrin) pigments, plus the mycotoxin citrinin, was evaluated chromatographically. Optimum cultivation conditions, that is, initial pH 2.5 and 8.8 g/L peptone as a nitrogen source, resulted in high levels of production of yellow and orange pigments (sum of pigment concentration 1,138 mg/L) and negligible citrinin concentration (2 mg/L).
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