Blue Light Effects on Pigment and Citrinin Production in Monascus
In order to obtain high quantity and quality of pigment, we investigated the blue light effects on pigment and citrinin production of Monascus in submerged fermentation. Our study showed that at the 6th day of the fermentation, the pigment production enhanced 28.5％ upon blue light illumination whereas the citrinin content decreased 79.0％ when comparing with that in dark. The degradation effects of blue light on pigment and citrinin were also investigated. The degradation of pigment and citrinin were followed a first-order reaction kinetics. The half lives of citrinin and pigment were 4.7％ and 47％ of those under the darkness, respectively. Although the pigment was unstable under blue light illumination, the production of pigment still increased dramatically, which further implied that the blue light, maybe as a signal factor, stimulated the pigment accumulation. Higher degradation rate upon blue light seems to be the dominant factor that contributed to the lower citrinin content obtained from blue light assisted fermentation.
Monascus citrinin pigment blue light
Chang-Lu Wang Zhi-Liang Fu Mian-Hua Chen Zhao Ban Yu-Rong Wang Xiao-Wei Zhang
Key Laboratory of Food Nutrition and Safety,Ministry of Education College of Food Engineering and Biotechnology Tianjin University of Science & Technology No.29,the 13th Avenue,TEDA,Tianjin 300457,P.R.China
国际会议
北京
英文
1-4
2009-06-11（万方平台首次上网日期，不代表论文的发表时间）