Fungi



BCRC Number: 31499
Organism: Monascus purpureus
Author: Went
History: << CBS (Monascus anka) << R. Nakazawa
Other Collection No.: ATCC 16360 ;ATCC 26311 ;CBS 283.34 ;IFO 4478
Source: anka
Characterization:
Production of : fermented fish products--M2989;
antimicrobial compounds
Monascus pigment for food coloringU. S. Pat. 4,442,209
Taxonomy --M234, M240;
Others: Type strain of Monascus anka
Growth Conditions: 30°C
Oxygen Requirement: Aerobic
Biosafety Level: 1
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References



M234
Hawksworth, D. L., and J. I. Pitt. 1983. A new taxonomy for Monascus species based on cultural and microscopical characters. Aust. J. Bot. 31: 51-61.
M240
Smith, G. 1930. Some new species of mould Fungi. Bull. Agric. Chem. Soc. Jpn. 6: 252.
M2989
Yin, L.J., M.C. Lu, C.L. Pan, and S.T.S. Jiang. 2005. Effect of Monascus fermentation on the characteristics of mackerel mince. J. Food Sci. 70: S66 - S72.
 

Medium



25
MALT EXTRACT AGAR I (Blakeslees Formula)
Glucose20.0g
Peptone1.0g
Agar20.0g
Distilled water1.0L
Malt extract20.0g
Add glucose prior to sterilization.

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