Biotechnology Letters

, Volume 17, Issue 3, pp 291–294 | Cite as

Production of citrinin by various species ofMonascus

  • P. J. Blanc
  • M. O. Loret
  • G. Goma


The production of citrinin by variousMonascus species was determinated using various culture mediums and conditions. The maximal production was obtained in fermentor usingM. 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 fromMonascus sp. avoid the occurrence of citrinin; so, we argue that some nitrogen sources are unfavorable to the production of citrinin.


Nitrogen Nitrogen Source Food Additive Maximal Production Citrinin 
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Copyright information

© Chapman & Hall 1995

Authors and Affiliations

  • P. J. Blanc
    • 1
  • M. O. Loret
    • 1
  • G. Goma
    • 1
  1. 1.Département Génie Biochimique et AlimentaireInstitut National des Sciences Appliquées, Complexe Scientifique de RangueilToulouse CedexFrance

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