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

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dc.contributor.authorB H Bang-
dc.contributor.authorMoon Soo Rhee-
dc.contributor.authorK P Kim-
dc.contributor.authorK W Lee-
dc.contributor.authorD H Yi-
dc.date.accessioned2017-04-19T09:47:33Z-
dc.date.available2017-04-19T09:47:33Z-
dc.date.issued2013-
dc.identifier.issnI000-0048-
dc.identifier.uri10.9799/ksfan.2012.25.4.1055ko
dc.identifier.urihttps://oak.kribb.re.kr/handle/201005/11697-
dc.description.abstractIn 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.-
dc.publisherKorea Soc-Assoc-Inst-
dc.titleHongkuk production and the characteristics of Hongkuk made from Monascus anka = Monascus anka를 이용한 홍국의 제조 및 특성-
dc.title.alternativeHongkuk production and the characteristics of Hongkuk made from Monascus anka-
dc.typeArticle-
dc.citation.titleKorean Journal of Food & Nutrition-
dc.citation.number4-
dc.citation.endPage1060-
dc.citation.startPage1055-
dc.citation.volume25-
dc.contributor.affiliatedAuthorMoon Soo Rhee-
dc.contributor.alternativeName방병호-
dc.contributor.alternativeName이문수-
dc.contributor.alternativeName김관필-
dc.contributor.alternativeName이기원-
dc.contributor.alternativeName이동희-
dc.identifier.bibliographicCitationKorean Journal of Food & Nutrition, vol. 25, no. 4, pp. 1055-1060-
dc.identifier.doi10.9799/ksfan.2012.25.4.1055-
dc.subject.keywordHongkuk-
dc.subject.keywordHongkuk-ju-
dc.subject.keywordMonascus anka-
dc.subject.keywordmonacolin K-
dc.subject.localHongkuk-
dc.subject.localHongkuk-ju-
dc.subject.localMonascus anka-
dc.subject.localmonacolin K-
dc.description.journalClassN-
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Jeonbuk Branch Institute > Biological Resource Center > 1. Journal Articles
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