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Antimicrobial Characteristics of Yellow - Pigment Produced by Monascus anka Y7
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Monascus anka Y7이 생성하는 황색소의 항균 특성

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Type
Academic journal
Author
Journal
The korean Society of Food Science and Nutrition Journal of the Korean Society of Food Science and Nutrition Vol.31 No.2 KCI Accredited Journals SCOPUS
Published
2002.4
Pages
338 - 342 (5page)

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Antimicrobial Characteristics of Yellow - Pigment Produced by Monascus anka Y7
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Antimicrobial activity of yellow pigment produced by Monascus anka Y7 (Y7) was studied. The crude yellow pigment of Y7 showed antimicrobial activity against some bacteria and yeasts. The diameter of inhibition zone against gram-positive bacteria was a little smaller than that of gram-negative bacteria to the crude yellow pigment. Especially, E2 fraction obtained from the crude yellow pigment by TLC method showed high antimicrobial activity against E. coli. The fraction had bright yellow pigment, showing fluorescent light and having the maximum absorption at 373 nm. Citrinin, a mycotoxin which had been characterized as an antimicrobial substance from a Monascus strain, was not detected in the E2 fraction and in the crude yellow pigment by the results of TLC and HPLC. This indicates that the antimicrobial activity of Y7 pigments did not any relationship with citrinin. Yellow degree (b/a of Hunters color value) of Y7 pigment was much higher than that of other natural colorants such as annatto, gardenia yellow and carthamus yellow. But the colors of all of the yellow pigments were similar by panels. Thus, the yellow pigment of Y7 could be used as a useful alternative colorant for food industry, having the advantage of antimicrobial activity.

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