桔霉素
红曲霉
紫色红曲霉
食品科学
颜料
化学
真菌毒素
生物
发酵
有机化学
作者
Philippe Blanc,Jean‐Pierre Laussac,J. Le Bars,P. Le Bars,M. Loret,Alain Pareilleux,Danièlle Promé,Jean‐Claude Promé,Anne Santerre,G. Goma
标识
DOI:10.1016/0168-1605(94)00167-5
摘要
Following our investigations on red pigments and monascidin co-production by Monascus species, the antibiotic called monascidin A was characterized as citrinin. Evidence was given by qualitative methods, mass spectra and NMR. Citrinin, a nephrotoxic agent was produced both by Monascus purpureus and Monascus ruber, either in submerged culture of concentrations of 270 and 340 mg/l, respectively, or in solid state culture of concentration of 100 and 300 mg/kg dried matter, respectively. Since citrinin is a toxic product, it is essential that the production of red pigments as food additives from Monascus spp. avoid the occurrence of citrinin.
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