Effect of Amino Acids on Red Pigments and Citrinin Production in Monascus ruber
Article first published online: 2 MAR 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 3, pages M156–M159, March 2012
How to Cite
Hajjaj, H., François, J.-M., Goma, G. and Blanc, P. J. (2012), Effect of Amino Acids on Red Pigments and Citrinin Production in Monascus ruber. Journal of Food Science, 77: M156–M159. doi: 10.1111/j.1750-3841.2011.02579.x
- Issue published online: 2 MAR 2012
- Article first published online: 2 MAR 2012
- MS 20110124 Submitted 1/28/2011, Accepted 11/28/2011.
ABSTRACT: Amino acids were used as sole nitrogen sources to examine their effects on the production of water-soluble red pigments and citrinin by Monascus ruber ATCC 96218 cultivated on chemically defined media. In general, when glycine, tyrosine, arginine, serine, or histidine were used as sole nitrogen sources, they favored the production of red pigments, and restricted the synthesis of the mycotoxin. In contrast, the production of citrinin was enhanced in media supplemented with either glutamate, alanine, or proline. Histidine was found to be the most valuable amino acid as it resulted in the highest production of red pigments and almost completely eliminated the formation of mycotoxin.