PIGMENTS OF MONASCUS

被引：117

作者：

BLANC, PJ ^{[1
]}

LORET, MO ^{[1
]}

SANTERRE, AL ^{[1
]}

PAREILLEUX, A ^{[1
]}

PROME, D ^{[1
]}

PROME, JC ^{[1
]}

LAUSSAC, JP ^{[1
]}

GOMA, G ^{[1
]}

机构：

[1] CNRS,CHIM COORDINAT LAB,F-31077 TOULOUSE,FRANCE

来源：

JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 04期

关键词：

MONASCUS; FUNGI; PIGMENT; COLORANT; MASS SPECTRA;

D O I：

10.1111/j.1365-2621.1994.tb08145.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A chemically defined medium with glutamic acid as nitrogen source was devised for the culture of two species of Monascus (M. ruber and M. purpureus), resulting in optimum production of their pigments and their chemical structures (both free and complexed) were compared. Structural data on two major complex pigments in aqueous solution were obtained by IR, UV, NMR and MS, They were free pigments linked to glutamic acid by amino groups, where nitrogen replaced the pyronoid oxygen.

引用

页码：862 / 865

页数：4

共 16 条

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