Restriction of Citrinin Accumulation in Monascus by Improving Culture Temperature
Monascus pigment, one kind of natural food colorants made from Monascus fermentation, is usually accompanied with citrinin contamination more or less. In this paper temperature influence on citrinin accumulation was investigated. Two strains, Monascus aurantiacus (CGMCC AS 3.4384, a citrinin producer), and Monascus sp. M108 (a pigments producer) were examined. The citrinin production of two strains decreased dramatically when the culture temperature increased from 27 ℃ to 37 ℃. The results also demonstrated that the citrinin can be metabolized by Monascus itself. A simple and effective method was found to reduce citrinin content by manipulating the fermentation at proper high temperature without decreasing the pigment production. As a result, we acquire a safety pigment production offered by Monascus.
citrinin Monascus pigment temperature
Mian-Hua Chen Chang-Lu Wang Zhao Ban Xiao-Wei Zhang Yu-Rong Wang
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）