Hongkuk production and the characteristics of Hongkuk made from Monascus anka = Monascus anka를 이용한 홍국의 제조 및 특성

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Title
Hongkuk production and the characteristics of Hongkuk made from Monascus anka = Monascus anka를 이용한 홍국의 제조 및 특성
Author(s)
B H Bang; Moon Soo Rhee; K P Kim; K W Lee; D H Yi
Bibliographic Citation
Korean Journal of Food & Nutrition, vol. 25, no. 4, pp. 1055-1060
Publication Year
2013
Abstract
In order to produce Hongkuk-ju, the production and characterization of Hongkuk (Monascus red koji) by Monascus anka KCTC 6121 were investigated. The optimum cultural conditions for the production of enzyme (α-amylase and glucoamylase) and pigment (yellow and red) from this strain on solid culture (steamed rice) were examined. The results showed that the production of α-amylase and glucoamylase reached the highest for 9 days and 8 days, respectively. Since then, the productions decreased slightly. The production of yellow and red pigments reached the highest for 8 days, decreasing slightly soon after. The optimal content of the initial moisture equally presented 30% in the enzyme and pigment production. After that, the enzyme production decreased slowly, whereas pigment production decreased sharply. The optimal temperature of the culture also showed 30℃ in the production of enzyme and pigment. It was found that the initial inoculum size in enzyme and pigment production was 10% and 20%, respectively. Under these optimal conditions, the production of monacolin K and citrinin was 74.35 ㎎/㎏ and 5 ㎎/㎏ for 12 days, respectively.
Keyword
HongkukHongkuk-juMonascus ankamonacolin K
ISSN
I000-0048
Publisher
Korea Soc-Assoc-Inst
DOI
http://dx.doi.org/10.9799/ksfan.2012.25.4.1055
Type
Article
Appears in Collections:
Jeonbuk Branch Institute > Biological Resource Center > 1. Journal Articles
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