%0 Journal Article
%T Monascus Citrinin Analysis Methods and A Study on Formation of Citrinin by Monascus<br>红曲霉桔霉素的检测方法及红曲霉产桔霉素的判别方法*
%A XU Gan-Rong LI Feng-Qin CHEN Yun LI Yu-Wei YU Hui-Ling
%A <br>许赣荣
%A 李凤琴
%A 陈蕴
%A 李玉伟
%A 虞慧玲
%J 微生物学通报
%D 2004
%I 
%X A HPLC method of analysis of Monascus citrinin was established. More than 30 strains of Monascus spp. were cultured in steamed rice at solid state or in MSG liquid medium composed of monosodium glutamate as sole nitrogen source and glucose as sole carbon to investigate their ability of producing citrinin. The results indicated that most of the Monascus strains are able to produce citrinin. MSG medium can be used as a specific culture medium to qualitatively identify if the strain is the potential citrinin producer. But to confirm whether the Monascus strains are potential citrinin producers, these strains should be cultured in several cultivation methods, as the culture states and culture conditions influence the citrinin production greatly.
%K Monascus
%K Citrinin
%K HPLC<br>红曲霉
%K 桔霉素
%K 高压液相色谱
%U http://www.alljournals.cn/get_abstract_url.aspx?pcid=90BA3D13E7F3BC869AC96FB3DA594E3FE34FBF7B8BC0E591&jid=78024727B5F4EF6AA9CA8E605B5FC464&aid=14FC883CC96F6857&yid=D0E58B75BFD8E51C&vid=4AD960B5AD2D111A&iid=38B194292C032A66&sid=7801E6FC5AE9020C&eid=A04140E723CB732E&journal_id=0253-2654&journal_name=微生物学通报&referenced_num=12&reference_num=6