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KMID : 0665220120250041055
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Korean Journal of Food and Nutrition
2012 Volume.25 No. 4 p.1055 ~ p.1060
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Hongkuk Production and the Characteristics of Hongkuk Made from Monascus anka
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Bang Byung-Ho
Rhee Moon-Soo
Kim Gwan-Pil
Lee Ki-Won
Yi Dong-Heui
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Abstract
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In order to produce Hongkuk-ju, the production and characterization of Hongkuk (Monascus red koji) by Monascus anka KCTC 6121 were investigated. The optimum cultural conditions for the production of enzyme (α-amylase and glucoamylase) and pigment (yellow and red) from this strain on solid culture (steamed rice) were examined. The results showed that the production of α-amylase and glucoamylase reached the highest for 9 days and 8 days, respectively. Since then, the productions decreased slightly. The production of yellow and red pigments reached the highest for 8 days, decreasing slightly soon after. The optimal content of the initial moisture equally presented 30% in the enzyme and pigment production. After that, the enzyme production decreased slowly, whereas pigment production decreased sharply. The optimal temperature of the culture also showed 30℃ in the production of enzyme and pigment. It was found that the initial inoculum size in enzyme and pigment production was 10% and 20%, respectively. Under these optimal conditions, the production of monacolin K and citrinin was 74.35 ㎎/㎏ and 5 ㎎/㎏ for 12 days, respectively.
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KEYWORD
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Hongkuk, Hongkuk-ju, Monascus anka, monacolin K
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