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Monascus purpureus MK2의 수용성 홍국 천연색소를 생산하기 위한 최적 배양조건

Monascus purpureus, natural pigment, optimal conditions

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참고문헌 (30)

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  5. 권기석, "Monascus purpureus의 수용성 적색색소 최적 배양조건", 한국식품영양과학회지, 35(4), pp.493~498 (2006), 한국식품영양과학회
  6. Judie D.D, "Applications food colorants", Food Technology, pp.78~88 (1987)
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  10. Kim J.Y, "Isolation and characterization of Bacillus sp. PY123 producing water-soluble yellow pig-ment.", Kor. J. Appl. Microbiol. Biotechnol., 25, pp.454~458 (1997)
  11. Kim C.S, "Studies on production and characteristics of edible red color pigment produced by mold (Monascus sp.).", Kor. J. Food Sci. Technol., 9, pp.277~283 (1977)
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  13. Kim H.S, "Studies on the yellow pigment produced by Monascus sp. in sub-merged culture. Part I. Isolation of strain and cultural con-ditions of pigment produced.", Kor. J. Appl.Microbiol. Bioeng., 7, pp.23~30 (1979)
  14. Kim M.H, "Red pigment production from Monascus anka albidus.", Kor. J. Food Sci.Technol., 24, pp.451~455 (1992)
  15. Kim S.U, "Pigment production in Monascus anka.", J. Kor. Agric. Chem. Soc., 33, pp.239~246 (1990)
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  17. Kim H.S, "Studies on the red pigment produced by Monascus sp.in submerged culture. Part I. Isolation of strain and cultural conditions of pigment produced.", Kor. J. Appl. Microbiol.Bioeng., 7, pp.23~30 (1979)
  18. Lee J.H, "Production of natural red color from Monascus pilosus IFO 8201 and safety test.", M.S. Thesis., ~ (2001)
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  20. Lin C.F, "Isolation and cultural conditions of Monascus sp. for the production of pigment in a submerged culture.", J. Ferment. Technol., 51, pp.107~114 (1973)
  21. Lizuka H, "Studies on the genus Monascus. I. Purification and properties of two forms of glucoamylase from Monascus kaoliang nov F-1. J. Gen.", Appl. Microbiol., 23, pp.217~224 (1977)
  22. Nakanawa R, "On the Monascus of taiwan the red seed of rice.", J. Agric. Chem. Soc. Jpn., 6, pp.353~355 (1930)
  23. Oser B.L, "Recent progress in the consideration of flavoring lngradients under the food additives amendment, 5.", pp.70~ (1975), GRAS substance, Food Technol.
  24. Oser B.L, "Recent progress in the consideration of flavoring Ingradients under the food additives amendment, 5.", pp.60~ (1978), GRAS substance, Food Technol.
  25. Park C.D, "Optimization of pigment production of Monascus purpureus", in liquid culture. Kor. J. Biol. Bioeng., 20, pp.66~70 (2005)
  26. Su Y.C, "Properties of Monascus anka and its utilization", J. Ferment. Assoc., 33, pp.28~34 (1975)
  27. 서승교, "액체배양에 의한 Monascus rubber의 적색 색소 생산을 위한 최적 배양 조건에 관한 연구", 한국식품저장유통학회지, 11(1), pp.111~116 (2004), 한국식품저장유통학회
  28. Su Y.C, "Fermentative production of anka-pigments(Monascus-pigment).", Kor. J. Appl. Microbiol. Bioeng., 11, pp.325~337 (1983)
  29. Tsai M.S, "Purification and characterization acid protease from Monascus kaoliang.", Int. J. Pept. Protein Res., 12, pp.293~298 (1978)
  30. Yoshimura M, "Pro-duction of Monascus pigment in submerged culture.", Agric. Biol. Chem., 39, pp.1789~1795 (1975)

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