Abstract
An isolate ofMonascus, from a commercial, fermented soybean curd (sufu) was grown on a cassava medium. With medium at an initial pH of 7.0 an orange-red pigmentation was produced but with an initial pH below 4, a light golden pigment was obtained. A medium containing, w/v, 3% cassava starch, 0.4% peptone and 0.1% glutamic acid, with an initial pH of 2.5 was optimal for the production of this yellow pigment, which had a single maximum absorption spectrum at 330 nm. The spectroscopic characterization of the purified yellow pigments demonstrated a monascin-ankaflavin-monascorubrin skeleton.
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B. Yongsmith, W. Tabloka and W. Yongmanitchai are with the Department of Microbiology, Faculty of Science, Kasetsart University, Bangkok 10900, Thailand. R. Bavavoda is with the Department of Botanical Pharmacy, Chulalongkorn University, Bangkok, Thailand.
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Yongsmith, B., Tabloka, W., Yongmanitchai, W. et al. Culture conditions for yellow pigment formation byMonascus sp. KB 10 grown on cassava medium. World J Microbiol Biotechnol 9, 85–90 (1993). https://doi.org/10.1007/BF00656524
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DOI: https://doi.org/10.1007/BF00656524