Nutritional and Physiological Roles of Monascorubrin in Monascus anka, a New Strain to Produce a Natural Pigment

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Present study concerns with the nutritional and physiological roles of monascorubrin against Monascus anka, a new strain to produce a natural pigment. When 0.02g of monascorubrin was added to the medium containing 3ml of 99.5% ethanol, 0.01 mol of monobasic ammonium phosphate, 0.1g of monobasic potassium phosphate, 0.05g of magnesium sulfate in 100ml water, the growth and pigment production were considerably improved. Cultivation was carried out on a rotary shaker (150rpm) for 15 days at 30°C. The results indicated that monascorubrin was not only an excreted material of Monascus anka but might had a activity for the fungus the improvement of utilization of ethanol as a carbon source.
公益社団法人日本栄養・食糧学会の論文