PRODUCTION OF CITRININ BY VARIOUS SPECIES OF MONASCUS

被引：221

作者：

BLANC, PJ

LORET, MO

GOMA, G

机构：

[1] Département Génie Biochimique et Alimentaire, Institut National des Sciences Appliquées, Complexe Scientifique de Rangueil, Toulouse Cedex, F-31077

来源：

BIOTECHNOLOGY LETTERS | 1995年 / 17卷 / 03期

关键词：

D O I：

10.1007/BF01190639

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The production of citrinin by various Monascus species was determinated using various culture mediums and conditions. The maximal production was obtained in fermentor. using M. ruber with concentrations of 380 mg/l. Since citrinin is a toxic product, it is essential that the production of red pigments as food additives from Monascus sp. avoid the occurrence of citrinin; so, we argue that some nitrogen sources are unfavorable to the production of citrinin.

引用

页码：291 / 294

页数：4

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