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Pigments of Monascus
Author(s) -
BLANC P.J.,
LORET M.O.,
SANTERRE A.L.,
PAREILLEUX A.,
PROME D.,
PROME J.C.,
LAUSSAC J.P.,
GOMA G.
Publication year - 1994
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1994.tb08145.x
Subject(s) - monascus , monascus purpureus , pigment , chemistry , glutamic acid , nitrogen , aqueous solution , amino acid , organic chemistry , food science , biochemistry
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.