FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (23): 224-227.doi: 10.7506/spkx1002-6630-201023050

• Bioengineering • Previous Articles     Next Articles

Mutation Breeding of Monascus purpureus with High Productivity of Orange Pigments by Microwave Irradiation

XU Wei,FAN Zhi-cheng,LIU Yan-hua   

  1. College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
  • Received:2010-09-21 Revised:2010-11-10 Online:2010-12-15 Published:2010-12-29
  • Contact: XU Wei E-mail:xuwei20070808@yahoo.com.cn

Abstract:

Microwave irradiation with water-cooling device was used for the mutagenesis of Monascus purpureus. The optimal microwave power, irradiation duration and dosage for the mutagenesis of Monascus purpureus were explored by evaluating the lethal and mutation regularity of Monascus purpureus. Results indicated that the optimal mutation conditions were microwave power of 500 W and irradiation duration of 80 s. Under the optimal microwave irradiation conditions, a mutated strain W5S8 with the highest productivity of orange pigments was achieved and the color value of orange pigments from strain W5S8 was 16.38 U/mL, which was increased by 59.62% compared with the parent strain. Its productivity for orange pigments remained stable after subculture for 5 generations or storage.

Key words: Monascus purpureus, microwave irradiation, orange pigment, mutation

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