Comparative Production of Citrinin and Pigments in Submerged Fermentation by Monascus aurantiacus and Its pksCT Gene Deficient Mutant

doi:10.7506/spkx1002-6630-201319032

Abstract

Abstract:

Submerged fermentation was performed with Monascus AS3.4384 or its pksCT gene deficient mutant (PHDS26) in
YES, rice flour or inorganic salt fortified rice flour media. The production of citrinin and red pigment in PHDS26 fermentation
was detected by high-performance liquid chromatography (HPLC) and ultraviolet spectrophotometry, respectively. The results
showed that the production of citrinin by PHDS26 fermentation in the three media presented a decrease by 97.24%, 98.35%
and 39.18%, respectively, when compared with the original strain. Meanwhile, its capacity of pigment production in rice flour
medium was decreased by 71.0%, but increased by 60.2% in inorganic salt fortified rice flour medium.

Key words: Monascus aurantiacus, pksCT gene-deficient mutant, submerged fermentation, citrinin, pigments

CLC Number:

TS201.3

ZHANG Shu-yun，HUANG Zhi-bing*，XU Yang，LI Yan-ping. Comparative Production of Citrinin and Pigments in Submerged Fermentation by Monascus aurantiacus and Its pksCT Gene Deficient Mutant[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201319032.

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Comparative Production of Citrinin and Pigments in Submerged Fermentation by Monascus aurantiacus and Its pksCT Gene Deficient Mutant

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