The variability of citrinin production in Monascus type cultures
文献类型：期刊论文
| 作者 | Wang, YZ; Ju, XL; Zhou, YG |
| 刊名 | FOOD MICROBIOLOGY
 |
| 出版日期 | 2005-02-01 |
| 卷号 | 22期号:1页码:145-148 |
| 关键词 | toxigenic fungi Monascus citrinin |
| ISSN号 | 0740-0020 |
| 其他题名 | Food Microbiol. |
| 中文摘要 | Monascus is a toxigenic genus of the order Eurotiales which like Penicillium and Aspergillus is capable of producing citrinin. Citrinin was investigated in type cultures of Monascus species by HPLC to test citrinin producing ability in the genus. Twenty-three Monascus type cultures representing eight species were studied. All these strains were found to produce citrinin in YES medium in quantities varying from 65 to 480 mg/l. The highest yield (480 mg/l) was from Monascus pallens IMI 356820, while the lowest (65 mg/l) was from M. ruber IFO 8201. The results of this study also revealed that the production of citrinin is independent of pigment production by Monascus species. It is suggested that safety measures should be taken when the pigments or other products from Monascus are utilized. (C) 2004 Elsevier Ltd. All rights reserved. |
| 英文摘要 | Monascus is a toxigenic genus of the order Eurotiales which like Penicillium and Aspergillus is capable of producing citrinin. Citrinin was investigated in type cultures of Monascus species by HPLC to test citrinin producing ability in the genus. Twenty-three Monascus type cultures representing eight species were studied. All these strains were found to produce citrinin in YES medium in quantities varying from 65 to 480 mg/l. The highest yield (480 mg/l) was from Monascus pallens IMI 356820, while the lowest (65 mg/l) was from M. ruber IFO 8201. The results of this study also revealed that the production of citrinin is independent of pigment production by Monascus species. It is suggested that safety measures should be taken when the pigments or other products from Monascus are utilized. (C) 2004 Elsevier Ltd. All rights reserved. |
| WOS标题词 | Science & Technology ; Life Sciences & Biomedicine |
| 类目[WOS] | Biotechnology & Applied Microbiology ; Food Science & Technology ; Microbiology |
| 研究领域[WOS] | Biotechnology & Applied Microbiology ; Food Science & Technology ; Microbiology |
| 关键词[WOS] | FUNGUS MONASCUS |
| 收录类别 | SCI |
| 原文出处 | |
| 语种 | 英语 |
| WOS记录号 | WOS:000225615400019 |
| 公开日期 | 2013-10-25 |
| 版本 | 出版稿 |
| 源URL | [http://ir.ipe.ac.cn/handle/122111/4279]  |
| 专题 | 过程工程研究所_研究所（批量导入） |
| 作者单位 | 1.Chinese Acad Sci, Inst Microbiol, Key Lab Systemat Mycol & Lichenol, Beijing 100080, Peoples R China 2.Chinese Acad Sci, Inst Proc Engn, Beijing 100080, Peoples R China |
| 推荐引用方式 GB/T 7714 | Wang, YZ,Ju, XL,Zhou, YG. The variability of citrinin production in Monascus type cultures[J]. FOOD MICROBIOLOGY,2005,22(1):145-148. |
| APA | Wang, YZ,Ju, XL,&Zhou, YG.(2005).The variability of citrinin production in Monascus type cultures.FOOD MICROBIOLOGY,22(1),145-148. |
| MLA | Wang, YZ,et al."The variability of citrinin production in Monascus type cultures".FOOD MICROBIOLOGY 22.1(2005):145-148. |
入库方式： OAI收割
来源：过程工程研究所
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