FACTORS AFFECTING RED RICE PRODUCTION BY <I>Monascus purpureus</I>

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Published: Nov 10, 2020
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Aran H-Kittikun
Department of Food Science and Technology, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50002.
Methinee V-Charern
Department of Food Science and Technology, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50002.
Renu Pinthong
Department of Food Science and Technology, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50002.

Abstract

The factors that affected red rice production by Monascus purpureus were investigated. M. purpureus CMU-KU was the best strain for pigment production from the nine strains tested. The ratio of rice and water of 1:1 and 3:4 were suitable for pigment production by this strain. Non-glutinous rice vareity Leung 148 was the best variety for pigmentation. Method of milling also had an effect on pigment production. Rice polished for 3 minutes gave highest pigment with the concentration of 5.40 units (OD 500). Addition of some nutrient such as yeast extract , peptone, glutamate or ammonium sulfate did not stimulate pigment production. Neither did addition of iron, manganese or zinc (10-2 – 10-3 M). The optimum cultural conditions for pigmentation by this strain were incubation temperature of 30-35o C with higher than 74% relative humidity.

Article Details

Issue
Vol. 4 No. 2 (1988): Journal of Agriculture (July - December)
Section
Research Articles

References

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