Literature DB >> 16345974

Production of Extracellular Pigment by a Mutant of Monascus kaoliang sp. nov.

C F Lin1, H Iizuka.   

Abstract

A hyperpigment-producing mutant, R-10847, was derived from Monascus kaoliang F-2 (ATCC 26264) through a series of mutagenesis steps. The mutant produced a large quantity of Monascus pigment when grown in mantou (steamed bread) by solid culture. The mutant produced pigments extracellularly by extruding the pigments outside the cell in a lump together with some viscous substances. The productivity of pigment was about 100-fold greater than that of the wild type. The mutant lost the capability of spore formation, the growth rate decreased, and both the size and quantity of conidia were reduced. The color of the pigment produced by the mutant changed from orange to deep red.

Entities:  

Year:  1982        PMID: 16345974      PMCID: PMC241893          DOI: 10.1128/aem.43.3.671-676.1982

Source DB:  PubMed          Journal:  Appl Environ Microbiol        ISSN: 0099-2240            Impact factor:   4.792


  2 in total

1.  Studies on the Monascus isolated from the startor of Kaoliang Brandy.

Authors:  C F Lin
Journal:  Zhonghua Min Guo Wei Sheng Wu Xue Za Zhi       Date:  1975-06

2.  Purification and characterization of an acid protease from Monascus kaoliang.

Authors:  M S Tsai; T H Hseu; Y S Shen
Journal:  Int J Pept Protein Res       Date:  1978-11
  2 in total
  5 in total

1.  Optimal C:N ratio for the production of red pigments by Monascus ruber.

Authors:  Farhan M Said; John Brooks; Yusuf Chisti
Journal:  World J Microbiol Biotechnol       Date:  2014-05-21       Impact factor: 3.312

2.  Production of pigments byMonascus purpureus using sugar-cane bagasse in roller bottle cultures.

Authors:  S W Chiu; S M Chan
Journal:  World J Microbiol Biotechnol       Date:  1992-01       Impact factor: 3.312

3.  Culture conditions for yellow pigment formation byMonascus sp. KB 10 grown on cassava medium.

Authors:  B Yongsmith; W Tabloka; W Yongmanitchai; R Bavavoda
Journal:  World J Microbiol Biotechnol       Date:  1993-01       Impact factor: 3.312

4.  Effects of Additions of Monascus and Laccaic acid on the Color and Quality Properties of Nitrite-Free Emulsion Sausage during Refrigerated Storage.

Authors:  Pil-Nam Seong; Hoa Van Ba; Yoon-Seok Kim; Sun-Moon Kang; Soo-Hyun Cho; Jin-Hyoung Kim; Beom-Young Park; Geun-Ho Kang; Sung-Sil Moon; Hyun-Woo Seo
Journal:  Korean J Food Sci Anim Resour       Date:  2017-02-28       Impact factor: 2.622

Review 5.  Beneficial Effects of Monascus sp. KCCM 10093 Pigments and Derivatives: A Mini Review.

Authors:  Daehwan Kim; Seockmo Ku
Journal:  Molecules       Date:  2018-01-03       Impact factor: 4.411

  5 in total

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