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Fermentation of Monascus purpureus on Bacterial Cellulose‐nata and the Color Stability of Monascus ‐nata Complex
Author(s) -
Sheu F.,
Wang C.L.,
Shyu Y.T.
Publication year - 2000
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.1365-2621.2000.tb16004.x
Subject(s) - monascus purpureus , monascus , food science , fermentation , cellulose , chemistry , botany , biology , biochemistry
Nata, a bacterial cellulose produced by Acetobacter aceti ssp. xylinum , was colored by means of fermentation with Monascus purpureus. Scanning electron microscopy (SEM) observations showed that the Monascus mycelium could grow through the cellulose network of nata. Rice powder as a major carbon source and monosodium glutamate (MSG) as a nitrogen source gave an appealing coloration after 12 d of fermentation at 30 °C. Compared to dyed nata, the color of the Monascus ‐nata complex had better resistance to washing, heat, freezing, acidification, and alkalization. A 66.1% decolorization was found under irradiation with 366 nm ultraviolet light after 36 h. The Monascus ‐nata complex has the potential to be a new vegetarian foodstuff.