DC Field | Value | Language |
---|---|---|
dc.contributor.author | B H Bang | - |
dc.contributor.author | Moon Soo Rhee | - |
dc.contributor.author | K P Kim | - |
dc.contributor.author | K W Lee | - |
dc.contributor.author | D H Yi | - |
dc.date.accessioned | 2017-04-19T09:47:33Z | - |
dc.date.available | 2017-04-19T09:47:33Z | - |
dc.date.issued | 2013 | - |
dc.identifier.issn | I000-0048 | - |
dc.identifier.uri | 10.9799/ksfan.2012.25.4.1055 | ko |
dc.identifier.uri | https://oak.kribb.re.kr/handle/201005/11697 | - |
dc.description.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. | - |
dc.publisher | Korea Soc-Assoc-Inst | - |
dc.title | Hongkuk production and the characteristics of Hongkuk made from Monascus anka = Monascus anka를 이용한 홍국의 제조 및 특성 | - |
dc.title.alternative | Hongkuk production and the characteristics of Hongkuk made from Monascus anka | - |
dc.type | Article | - |
dc.citation.title | Korean Journal of Food & Nutrition | - |
dc.citation.number | 4 | - |
dc.citation.endPage | 1060 | - |
dc.citation.startPage | 1055 | - |
dc.citation.volume | 25 | - |
dc.contributor.affiliatedAuthor | Moon Soo Rhee | - |
dc.contributor.alternativeName | 방병호 | - |
dc.contributor.alternativeName | 이문수 | - |
dc.contributor.alternativeName | 김관필 | - |
dc.contributor.alternativeName | 이기원 | - |
dc.contributor.alternativeName | 이동희 | - |
dc.identifier.bibliographicCitation | Korean Journal of Food & Nutrition, vol. 25, no. 4, pp. 1055-1060 | - |
dc.identifier.doi | 10.9799/ksfan.2012.25.4.1055 | - |
dc.subject.keyword | Hongkuk | - |
dc.subject.keyword | Hongkuk-ju | - |
dc.subject.keyword | Monascus anka | - |
dc.subject.keyword | monacolin K | - |
dc.subject.local | Hongkuk | - |
dc.subject.local | Hongkuk-ju | - |
dc.subject.local | Monascus anka | - |
dc.subject.local | monacolin K | - |
dc.description.journalClass | N | - |
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