Breeding by UV Mutation and Fermentation Characteristics of Monascus Strain

doi:10.7506/spkx1002-6630-200919040

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (19 ): 181-184.doi: 10.7506/spkx1002-6630-200919040

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Breeding by UV Mutation and Fermentation Characteristics of Monascus Strain

MA Cheng-jin1,2 HUANG Qun1,2 FU Wei-chang1,2 CHEN Gong-xi2 TAN Yu-fang1

1. Institute of Food Secience, Jishou University, Jishou 416000, China
2. Key Laboratory of Plant Resources Conservation and Utilization, Jishou University, Jishou 416000, China

Received:2009-06-09 Online:2009-10-01 Published:2010-12-29
Contact: MA Cheng-jin1 E-mail:Machengjin368@126.com

Abstract

Abstract:

A high-yield Monascus strain, No.4 was obtained through mutation induced by UV from AS3.972, an original strain. Compared with its original strain, the newly-produced strain revealed an excellent color value with an enhancement of 36.26%. Effects of temperature, pH and fermentation time on total color value of No.4 strain were investigated by single-factor and orthogonal array design methods. Results showed that pH exhibited the strongest effect on color value of Monascus, and then followed by temperature and fermentation time. The optimal fermentation conditions to color value of No.4 strain were pH 4.5, 35 ℃ and fermentation for 6 days. The total color value of No.4 strain could reach 286.16 U/ml under these conditions.

Key words: Monascus, monascus pigment, UV mutation, fermentation characteristics

CLC Number:

TS 201.3

MA Cheng-jin1,2 HUANG Qun1,2 FU Wei-chang1,2 CHEN Gong-xi2 TAN Yu-fang1. Breeding by UV Mutation and Fermentation Characteristics of Monascus Strain[J]. FOOD SCIENCE, 2009, 30(19 ): 181-184.

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Breeding by UV Mutation and Fermentation Characteristics of Monascus Strain

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