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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
Article

Summary

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.

Keywords

Nitrogen Nitrogen Source Food Additive Maximal Production Citrinin 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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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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