ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

A study on the production of citrinnin by Monascus spp.

XU, G.R., LU, C., MU, X.Q., CHEN, J.L., CHEN, Y., GU, Y.M., WU, Y.P.,SHENG, F. and WU, M.Y.

Archiv fur Lebensmittelhygiene 50 : 88 – 91.

1999

บทคัดย่อ

Citrinin was detected by TLC and HPLC in Monascus cultured on “red rice” collected from various manufacturers.  Thirty two of 35 samples contained citrinin in the range 0.2 – 140 mg/kg. Monascus strains were isolated from these samples of “red rice” and some strains, M. anka and M. ruber, were identified as potential citrinin producers when cultivated in YES medium.  When monosodium glutamate or histidine was used as the sole N source to cultivate M.ruber strain JH-2, no citrinin was detected in the fermented broth, while fermentation on rice or wheat resulted in high toxin concentrations.