臺灣博碩士論文加值系統

摘要
為提高魚肉之利用性，本研究利用Monascus purpureus CCRC 31499和Monascus sp. CCRC 31746紅麴菌株進行發酵改善魚肉的質感、色澤、風味、安全性、保存性及機能性。紅麴菌在3%在來米粉液、2%酵母萃取物和pH 5之條件下可得到最適生長。利用鯖魚肉與3%在來米粉液以3：7之比例混合並調整pH為5，經65oC下加熱30分鐘後，於25oC、120 rpm進行發酵7天，結果對於Enterbacteriaceae、Staphylococcus和Pseudomonas可得到最佳之抑制。而紅麴菌的生菌數則由104升至106 cfu/ml。Monascus purpureus CCRC 31499和Monascus sp. CCRC 31746發酵期間，pH由4.9分別升至5.2和6.4；在色素方面，兩者之Hunter a值均隨著發酵時間而有明顯上升之趨勢。但總糖快速減少，還原糖呈現先升後降。在第一天和第二天分別可測得澱粉酶和酸性蛋白酶活性，酵素活性隨著發酵時間增加而上升，但中性蛋白酶活性無顯著差異。而Monascus sp. CCRC 31746菌株之澱粉酶和酸性蛋白酶活性明顯高於Monascus purpureus CCRC 31499。經紅麴菌發酵7天鯖魚肉漿的揮發性鹽基態氮仍未到達腐敗標準(< 25 mg/100ml)，而以順位試驗對發酵風味評估結果發現並無明顯差異。鯖魚肉漿有無添加紅麴菌於發酵期間對於水分、粗蛋白、粗脂肪和灰分並無明顯差異。紅麴菌發酵後對於游離胺基酸量明顯增加，尤其是麩胺酸和離胺酸。由游離胺基酸、胺基態氮與電泳圖結果顯示蛋白質被降解且明顯，而魚肉蛋白質在發酵後幾乎完全被降解為胜太及胺基酸，對提高蛋白質的消化率、改善風味及提高營養價值具有正面意義。

Abstract
To improve the quality and functionality of mackerel minces and consequently increase the utilization of this species, the minced mackerel was fermented with Monascus purpureus CCRC 31499 and Monascus sp. CCRC 31746. The medium with 3% rice powder and 2% yeast extract at pH 5.0 was the most suitable for the growth of these strains. When the minced mackerel was used to replace the nitrogen source, a medium with fish meat to 3% rice powder solution ratio of 3:7 was employed. The growth of Enterbacteriaceae, Staphylococcus and Pseudomonas were significantly inhibited, when fermented at 25oC on the medium preheated at 65oC for 30 min and with pH 5.0, shaking at 120 rpm during 7 days fermentation. During fermentation, the anka plate counts increased from 104 to 106 cfu/ml, while the pH of Monascus purpureus CCRC 31499 and Monascus sp. CCRC 31746 increased from 4.9 and 5.0 to 5.2 and 6.4, respectively. Hunter a value of anka significantly increased (p<0.05). The total sugar rapidly declined, but the reduce sugar increased at early stage and then decreased. The activities of both amylase and acidic proteases were detected after 1 and 2 days fermentation, respectively and further increased during fermentation. No significant difference in neutral proteases was observed (p>0.05). The activities of amylase and acid proteases in those fermented with Monascus sp. CCRC 31746 were significantly higher than those fermented with Monascus purpureus CCRC 31499. The VBN of those fermented with anka were still lower than the safety limit of food regulation (< 25mg/100g) after 7 days fermentation. Comparing with the control samples, no significant differences in organoleptic flavor, moisture content, crude fat, crude protein and ash was obtained during fermentation (p>0.05), but the free amino acid increased significantly (p<0.05), especial glutamic acid and lysine. The data of amino-nitrogen, free amino acid and SDS-PAGE indicated severe hydrolysis of muscle proteins occurred during fermentation. The increases in peptides and free amino acid during anka fermentation would substantially improve the digestion efficiency, flavor, taste and nutritional value of the fermented fish.

目錄
中文摘要……………………………………………………………… 1
英文摘要……………………………………………………………… 2
壹、 研究背景與目的……………………………………………4
貳、 文獻回顧……………………………………………………6
I、紅麴菌之分類與培育…………………………………………6
II、影響紅麴菌生長及色素的因素…………………….………8
III、紅麴菌的代謝產物………………………………………10
IV、紅麴菌機能性食品之開發………………………………17.
V、魚肉蛋白質組成…………………………………………18
參、 實驗材料與方法………...………………………………21.
I、實驗材料…………………………………………………………21
II、實驗方法…………………………………………………………22
(一)菌種的保存與活化………………………………………………22
(二)紅麴菌最適生長和色素生成條件之探討…………………………23
1.不同碳源和濃度對紅麴菌生長和色素產量………………………23
2.不同氮源和濃度對紅麴菌生長和色素產量之試驗………………. 23
3.不同pH值下對紅麴菌生長和色素產量之試驗………………….. 23
(三)紅麴菌發酵魚肉對質地、風味、色澤之影響………………………. 24
1.魚肉漿發酵…………………………………………………………. 24
2.發酵期間生菌數及pH值的變化………………………………….. 24
3.一般成分分析………………………………………………………. 25
4.揮發性鹽基態氮 (VBN) 含量之測定…………………………….. 25
5.Hunter L、a、b值之測定………………………………………….. 26
6.官能品評……………………………………………………………. 26
(四)紅麴菌發酵對魚肉蛋白質之影響…………………………………… 27
1.中性和酸性蛋白酶活性測定…………………………………………. 26
2.澱粉酶(amylase)活性測定…………………………………………….. 26
3.總含氮量測定…………………………………………………………. 27
4.胺基態氮(甲醛法)……...…………………………………………….. 27
5.游離胺基酸(free amino acids; FAA)分析……………………………. 27
6.總糖和還原糖之測定………………………………………………… 27
7.電泳分析……………………………………………………………… 27
8.水解率………………………………………………………………… 28
9.Citrinin含量…………………………………………………………. 28
肆、 結果與討論………………………………………………… 29
一. 紅麴菌最適生長和色素生成條件………………………… 29
1.碳源影響……………………………………………………………… 29
2.氮源影響……………………………………………………………… 29
3.pH值影響…………………………………………………………….. 30
二. 紅麴菌發酵魚肉最適加工條件…………………………………… 30
三. 紅麴菌發酵魚肉對質地、風味、色澤和魚肉蛋白質之影響…… 31
1.發酵期間紅麴菌與好氣性生菌數之生長…………………………… 31
2.發酵期間pH值的變化……………………………………………… 31
3.一般成分變化……………………………………………………31
4.揮發性鹽基態氮 (VBN) 含量之變化………………………………. 32
5.Hunter L、a、b值之測定……………………………………………. 32
6.官能品評……………………………………………………………… 32
四.紅麴菌發酵對魚肉蛋白質之影響………………………………………33
1.總含氮量變化………………………………………………………… 33
2.酸性和中性蛋白酶變化……………………………………………… 33
3.澱粉酶變化…………………………………………………………… 33
4.總糖與還原糖變化…………………………………………………… 34
5.胺基態氮之變化 ……………………………………………………. 34
6.水解率………………………………………………………………… 34
7.游離胺基酸…………………………………………………………… 35
8. SDS-PAGE……………………………………………………………..36
9..citrinin含量…………………………………………………………… 36
伍、結論…………………………………………………………………… 38
陸、參考文獻………………………………………………………………39
圖表…………………………………………………………………………52

伍、參考文獻
吳清熊，1987。魚肉蛋白質，pp.63。華香園出版社，台北。
李照蓉。1997。漫談紅麴菌。食品工業。29 (3)：33-39。
林讚峰。1992a。紅麴菌發展之演進。製酒科技專論彙編。4：66-77。
林讚峰。1992b。紅麴菌在保健食品上的新用途。科學與科技。24：41-45。
林讚峰。1994。紅麴菌之特性與應用。生物產業。5。29-35。
林讚峰。改良紅麴製造方法之探討。酒類試驗所研究年報。71：159-172。
林慶文和周文玲。1998。製造束方式軟酪之紅麴菌種篩選及其菌學研究。中國畜牧學會會誌。27 (1): 143-161.
郭東川和吳誠。1993。紅麴色素的兩種新結構。真菌結構。12：65-70。
須山三千三和鴻巢章三。1987。水產食品學，pp.21-37。恆星社厚生閣，東京，日本。
黃昭蓮。1979。紅麴菌酸性蛋白酶進行水解氧化胰島素β-鏈胜太的研究。碩士論文。新竹。
黃顯宗。1985。紅麴菌研究的回顧與展望。行政院國科會生物科學研究中心專題演講論文集專刊第12號。109-129。
楊世民和林讚峰。1994。簡介利用回應曲面實驗設計法決定工業微生的最佳培養基。製酒科技專論彙編。16：135-150。
曾穎玉。1988。紅麴菌代謝物中抗菌物質之調查。碩士論文。台中。
曾穎玉和陳明造。1998。紅麴菌對豬肉混合物中含氮化合物及游離胺基酸之影響。中華農學會報。184：45-56。
劉羽和周與良。1995。真菌分類技術的發展。微生物通報。22：362-365。
蔡茂昇。1977。紅麴菌酸性蛋白的純化與特性的探討。碩士論文。新竹。
樽廿庄一。1993。紅麴素材開發利用。食品開發。28：47-50。
蘇遠志、陳文亮、方鴻源、翁浩慶和王文祥。1970。紅麴菌之菌學研究。中國農業化學會誌。8：45-48。
蘇遠志和黃健雄。1976。紅麴色素之生產研究。中國農化。14：45-58。
A.O.A.C. 1997. Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists, Washington, DC.
Albert, A. W. 1988. Discovery, biochemistry and biology of lovastatin. Am. J. Cardiol. 62: 10J-15J.
Alberts, A. W. Chen, J. Kuron, G. Hunt, V. Huff, J. Hoffman, C. Rothrock, J. Lopez, M. Joschua, H. Harris, E. Patchett, A. Monaghan, R. Curie, S. Staley, E. Alers-Schonberg, G. Hensons, O. Hirschfield, J. Hoogsteen, K. Liesch, J. and Springer, J. 1980. Mevinolin: a highly-potent competitive inhibitor of hydroxymethyglutaryl -coenzyme A reductase and a cholesterol-lowening agent. Pro Natl Acad Sci USA 77: 3957-3961.
Aniya, Y. Ohtani, I. I. Higa, T. Miyagi, C. Gibo, H. Shimabukuro, M. Nakanishi, H. and Taira, J. 2000. Dimerumic acid as an antioxidant of the mold, Monascus anka. Free Radical Bology and Medicine. 28 (6): 999-1004.
Bernfeld, P. 1995. Amylase α and β. In” methods in Enzymol.” 1: 149.
Bau, Y. S. and Wong, H. C. 1979. Zinc Effects on growth. Pigmentation and antibacterial activity of Monascus purpureus. Physiol Plant 46: 63-67.
Blanc, P. J. Loret, M. O. Santerre, A. L. Prareilleux, A. Prome, D. Prome, J. C. Laussau, J. P. and Goma, G. 1994. Pigment of Monascus. J. Food sci. 59: 962-865.
Blanc, P. J. Loret, M. O. and Goma, G., 1995. Production of citrinin by various species of Monascus. Biotech. Lett. 17(3):291-294.
Bridge, P. D. and Hawksworth, D. L. 1985. Biochemical test as an aid to the identification of Monascus species. Lett Appl. Microbiol 1: 25-29.
Broder, C. U. and Koehler, P. E. 1980. Pigments produced by Monascus purpureus with regard to quality and quantity. J. Food Sci. 45: 567-569.
Carel, M. and Shepherd, D. 1975. Sexual reproductive cycle of Monascus in submerged shaken culture. J. Bacteral. 22 (1): 288-294.
Carels, M. and Shepherd, D. 1977. The effect of different nitrogen source on pigment production and sporulation of Monascus species in submerged shaken culture. Can. J. Microbiol. 23: 1360-1372.
Carels, M. and Shepherd, D. 1978. The effect of pH and amino acid on conidiation and pigment production of Monascus major ATCC16362 and Monascus rubiginosns ATCC16367 in submerged shaken culture. Can. Microbiol. 24: 1346-1357.
Chen, F. C. Manhard, P. S. and Whalley, W. B. 1973. The chemistry of fungi. Part LXIV. The structure of monascin, the relative stereochemistry of azaphilones. J. Chem. Soc (C) 3577-3579.
Chen, M. H. and John, M. R. 1994. Effect of carbone source on ethanol an pigment production by Monascus purpureus. Enzyme Microbiol. Techno. 16: 584-590.
Chiu, S. W. and Chan, S. M. 1992. Production of pigments by Monascus purpureus using sugar-cane bagasse in roller bottle cultures. World J. Microbiol. Biotechnol. 8: 68-70.
Cobb, G. F., Aoaniz, I. and Thompson, C. A. 1973. Biochemical and microbial studies on shrimp: Volatile nitrogen and amino acid analysis. J. Food Sci. 38: 431-437.
Comerio, R. Pinto, V. E. F. and Vaamonde, G., 1998. Influence of water activity on Penicillium citrinum growth and kinetics of citrinin accumulation in wheat. Inter. J. Food Microbiol. 42:219-223.
Cook. R. C. and Whipps. J. M. 1993. Ecophysiology of fungi. p324-345. Black well scientific publication. Lodon.
Cummings, S. R. and Bauer, D. C. 2000. Do statins prevent both cardiovascular disease and fracture? J. Am. Med. Assoc. 283 (4): 3255-3257.
Din. 1984. Amtliche Sammlung von Untersuchungsverfahren nach 35 LMBG. Verfahren zur Probentanahme und Untersuchung von Lebensmitteln, Tabakerzeugnissen, Kosmetischen Mitteln und Bedarfsgegenstanden, Beuth, Koln, 1980 bis 1984.
Endo, A. 1979. Monacolin K A new hypocholesterolemic agent produced by Monascus species. J. Antibio. 32: 852-854.
Endo, A. 1980. Monacolin K, A new hypocholesterolemic agent that specifically inhibics 3-hydroxy-3-methylglutaryl coenzyme A reductase. J. Antibio. 33: 334-336.
Endo, A. and Hasumi, K. 1984. Digydromonacolin L and Monacolin X, New metabolites those inhibit cholesterl biosynthesis. J. Antibio. 38: 321-326.
Endo, A. Hasumi, K. and Negishi, S. 1985a. Monacolins J and L, new inhibitor of cholesterol biosynthesis produced by Monascus rubber. J. Antibio. 38: 420-422.
Endo, A. Hasumi, K. Nakamura, T. Kunishima, M. and Masuda, M. 1985b Dihydromonacolin L and monacolin X, new netabolites that inhibit cholesterol biosynthesis. J. Antibio. 38: 321-327.
Endo, A. Komagata, D. and Shimada, H. 1986. Monacolin M, a new inhibitor of cholesterol biosynthesis. J. Antibio. 39: 1670-1673.
Endo, A. Kuroda, M. and Tsujita, Y. 1976. ML-236A, ML-236B, and ML-236C new inhibitors of cholesterognesis produced by Pencillium citrinun. J. Antibio. 29: 1346-1348.
Evens, P. J. and Wang, H. Y. 1984. Pigmnet production from immobilized Monascus sp. Utilizing polymeric resin adsorption. Appl. Environ. Microbiol. 47(6): 1323-1326.
Fabra C. E. Santerre, A. L. Loret, M. O. Barberian, R. Parailleux, A. Goma, G. and Blanc, P. J. 1993. Production and food application of the red pigments of Monascus rubber. J. Food Sci. 58: 1099-1103.
Fenice, M. Federici, F. Selbmann, L. and Petruccioli, M. 2000. Repeated-batch production of pigments by immobilized Monascus purpureus. J. Biotechnol. 80: 271-276.
Fielding, B. C. Haws, E. J. Holker, J. S. E. Bwell, A. D. G. Rarbertson, A. Stanway, D. N. and Whalley, W. 1960. Monascorubrin. Tetrahedron Lett. 5: 24-27.
Fink-gremmels, J. Dresel, J. and Leistner, L. 1991. Einsatzvon Monascus-extrakten als Nitrit-Alternative bei Fleischerzeugnissen. Fleishwirtschaft 71: 329-331.
Fouler, S. G. Trivedi, A. B. and Krrabatake, N. 1994. Detoxification of citrinin and ochratoxin A by hydrogen peroxide. Fod Chem. Cont. 77(3):631-636.
Francis, F. J. 1989. Lesser-known food colorant. Food Technol. 62-68.
Goll, D. E., Robson, R. M. and Stromer, M. H. 1977. Muscle proteins. In “Food Protein” p.121-123 ed. By John R. Whitaker and Steven R. Tannenbaum, Pub. By AVI, U. S. A.
Griffin, D. H. 1981. Fungal physiology. P219-239. John wiley & sons. Inc. New York.
Hadfield, J. R. Holker, J. S. E. and Stanway, D. N. 1967. The biosynthesis of fungal metabolites. Part II. The β-oxo-lactone equivalents in rubropunctatin and monascorubrin. J. Chem Soc (C) 751-755.
Hajjia, H. Blanc, P. J. Groussac, E. Goma, G. Uribelarrea, J. L. and Loubiere, P. 1991.Improvement of red pigment/citrinin production ratio as a fuction of environmental conditions by Monascus rubber.Biotech. and Bioeng. 64(4):497-501.
Hamdi, M. Blanc, P. J. Loret, M. O.and Goma, G. 1996. A new process for red pigment production by submerged culture of Monascus purpureus. Bioprocess engineering (17) 75-79.
Han, O and Mudgett, R. E. 1992. Effects of oxygen and carbon dioxide partial pressures on Monascus growth and pigment production in solid state fermentation. Biotechnol. Prog. 8: 5-10.
Hawksworth. D. L. and Pitt. J. I. 1983. A new taxonomy for Monascus species based on culture and microscopical characters. Aust. J. Bot. 31: 51-61.
Haws, E. J. Holker, J. S. E. Kelly, A. Dwell, A. D. G. and Robertson , A. 1959. The chemistry of fungi. Part XXXVII. The structure of rubropunctatin. J. Chem. Soc 70: 3598-3610.
Hiroi, T., T. Takahasi, T. Sima, T. Suzuki, M. Tsukika and N. Ogasawara. 1981. Production of red-koji in solid culture. Nippon Nogeikagaku Kaishi 55(1):1-6.
Hull, M. E. 1947. Studies on milk protein II. Colorimetric determination of partial hydrolysis of the proteins in milk. J. Dairy Sci. 30 (1): 881-884.
Inouya, Y. Nakanishi, K. Nishikawa, H. Ohashi, M. Terahara, A. and Yamamura, S. 1962. Structure of monascoflavin Tetrahedron 1: 1195-1203.
Johns, M. R. and Stuart, D. M. 1991.Production of pigments by Monascus purpureus in solid culture. J. Indus. Microbiol. 8: 23-28.
Johnson, G. T. and McHan, F. 1975.Some effects of zinc on the utilization of carbon sources by Monascus purpureus. Mycologia 67: 806-816.
Jones, K. D. Couldwell, W. T. Hinton, D. R. Su. Y. H. Hinton, D. K. Su, Y. H. He, D. H. Anker, L. and Law, R. E. 1994. Lovastatin induces growth inhibition and apoptosis in human malignant glioma cell. Biochem. Biophys. Res. Commun. 205: 1681-84.
Ju, J. Y. Nam, H. W. Yoon, J. C. and Shin, C. S. 1994. Extractive fermentation of red pigment using Monascus sp. J101. Kor. J. Appl. Microbiol. Biotechnol. 22: 85-91.
Juzlova, P. Martinkova, L. and Kren, V. 1996. Secondary metabolites of the fungus Monascus : a review. J. Ind. Microbiol. 16: 163-170.
Juzlova, P. Martinkova, L. and Lozinski, J. 1994. Ethanol as substrate for pigment production by the fungus Monascus. Enzyme Microb Technol. 16: 996-1001.
Kimura, K. Komagata, D. Murakawa, S. and Endo, A. 1990. Biosynthesis of monacolins: conversion of monacolin L to monacolin K (mevinolin). J. Antibio. 43: 1621-1622.
Kitabatake, N. Trivedi, A. B. and Doi, E. 1991, Thermal decomposition and detoxification of citrinin under various moisture condition. J. Agri. Chem. 39:2240-2244.
Klement, J. T., Cassens, R. G. and Fennema, O. R. 1973. The association of protein solubility with physical properties in a fermented sausage. J. Food Sci. 38: 1128-1131.
Konagata, D. Shimada, H. Murakaw, S. and Endo, A. 1989. Biosynthesis of monacolins: conversion of monacolin L to monacolin J by a monooxygenase of Monascus rubber. J. Antibio. 42: 407-412.
Kono, I. and Himeno, K. 1999. Antimicrobial activity of Monascus pilosus JFO 4520 against comtaminant of Koji. Biosci. Biotechnol. Biochem. 63 (8): 1494-1496.
Kono, I. And Himeno, K. 2000. Changes in γ-aminobutyric acid content during beni-koji making. Biosci. Biotechnol. Biochem 64(3): 617-619.
Konosu, S., Watanabe, K. and Shimizu, T. 1974. Distribution of nitrogenous constituents in the muscle extracts of eight species of fish. Bull. Jap. Soc. Sci. Fish. 40: 909-914.
Kranz, C. Panitz, C. and Kunz, B. 1992. Biotransformation of free fatty acid in mixtures to methyl ketones by Monascus purpureus. Appl. Microbiol Biotechnol. 36: 436-439.
Laemmli, U. K. 1970. Cleavage of structural proteins during the assembly of the head bacteriophage T4. Nature 277: 680-685.
Lee, Y. K.Chen, D. C. Chauvatcharin, S. Seki, T. and Yoshida, T. 1995. Production of Monascus pigments by solid-liquid state culture. 79(5): 516-518.
Lin, C. 1973. Isolation and culture conditions of Monascus sp. For the production of pigment in a submerged culture. J. Ferment. Technol. 51: 407-414.
Lin, C. F. and Iizuka, H. 1982. Production of extracellular pigment by a mutant of Monascus kaoling sp. Nov. Appl. Environ. Microbiol. 43(3): 671-676.
Lin, T. F. and Demain, A. L. 1991. Effect of nutrition of Monascus sp. On the formation of red pigments. Appl. Microb. And Biotech. 36: 70-75.
Lin, T. F. Yakushijin, K. Buchi, G. H. and Demain, A. L. 1992. Formation of water-soluble Monascus red pigments by biological and semi-synthetic processes. J. Ind. Microbiol. 9: 173-179.
Lowey, S., Slayter, H. S., Weeds, A. G. and Baker, H. 1969. Substruture of the myosin molecule---I. Subfragments of myosin by enzymic degradation. J. Mol. Bol. 42：1.
Martinkova, L. Juzlova, P. and Vesely, D. 1995. Biological activity of polyketide pigments produced by the fungus Monasucs. J. Appl. Bacteriol. 79: 609-616.
McHan, F. and Johnson, G. T. 1970. Zinc and amino acid: important components of a medium promoting growth of Monascus purpureus. Mycologia 62: 1018-1031.
Myers, C. Trepel, J. Koang, W. K. Whitesell, L. and Neckers, L. 1992. Use of inhibitors of 3-hydroxy-3-methyglutaryl coenzyme A reductase as a modeling in cancer therapy. US Appl 88223.
Nakamura, C. E. and Abeles. R. H. 1985. Mode of interaction of β-hydroxy-β-methyglutaryl coenzyme. A reductase with strong binding inhibitors: compactin and related compounds. Biochem. 24: 1364-1376.
Narahara, H. Kopyama, Y. Yoshida, T. Pichangkura, S. Ueda, R. and Taguchi, H. 1982. Growth and enzyme production in a solid-state culture of Aspergilus oryzae. J. Ferment. Technol. 60 (4): 311-319.
Negishi, S. Huang, Z. C. Hasumi, K. Murakaw, S. and Endo, A. 1986. Productivity of monacolin K (mevinolin) in the genous Monascus (in Janpanese). Hakko Kogaku Kaishi 64: 584-590.
Neuhoff, V., Arold, N., Taube, D. and Ehrhardt, W. 1988. Improved staining of proteins in polyacrylaminde gel including isoelectric focusing gels with clear background at nanogram sensitivity using coomassie brilliant blue G-250 and R-250. Electrophoresis 9: 255-262.
Newman, A. Clutterbuck, R. D. Powles, R. L. and Millar, J. L. 1994. Selective inhibition of primary acute myeloid leukaemia cell growth by lovastatin. Leukemia 8: 2022-2029.
Nozaki, H. Date, S. Kondo, H. Kiyohara, H. Takaoda, K. Tada, T and Nakayama, M. 1991. Ankalactone, a new α,β-unsaturated γ-lactone from Monascus anka. Agric. Biol. Chem. 55: 899-900.
Panitz, C. Frost, P. and Kunz, B. 1991. Pigmnet- and biomassebildung von Monascus purpureus in synthetischen medien. BioEng 7: 72-75.
Peters, N. Panitz, C. and Kunz, B. 1993. The influence of carbohydrate dissimilation on the fatty acid metabolism of Monascus purpureus. Appl. Microbiol Biotechnol. 39: 589-592.
Rao, S. Porter, D. C. Chen, X. Herliczek, T. Lowe, M. and Keyomaris. K. 1999. Lovastatin-mediated G1 arrest is ghrough inhibition of the proteasome, independent of HMG-CoA redustase. Proc. Natl. Acad. Sci. USA, 96: 7797-7802.
Rashbaum, S. A. and Barrington, E. M. Y. 1983. Natural red coloring prepared from an oat substrate US Patnet 4418081.
Santosh, k. and Narayan, S. P. 1997. The metabolism of 4-amino-butyrate (GABA) in fungi. Mycol. Res. 101: 403-409.
Sato, B., Sasaki, Y. and Abe, S. 1978. Developing technology of utilization of small pelagic fish. pp.105-116. Fisheries agency. Japan.
Schafer, W. R. and Rine, J. 1992. Protein prenylation: genes, enzymes, targets and functions. Annu. Rev. Genet. 30: 209-237.
Sharmila, R. Donald, C. P. Xiaomei, C. Thaddeus, H. Michael, L. and Khandan, K. 1999. Lovastatin-mediated G1 arrest is through inhibition of the proteasome, independent of hydroxymethyl glutaryl-Co A reductase. Proc. Natl. Acad. Sci. USA. 96: 7797-7802.
Sheu, F. Wang, C. L. and Shyu, Y. T. 2000. Fermentation of Monascus purpureus on Bacterial cellulose-nata and the color stability of Monascus-nata complex. J. Food Sci. 65(2): 342-345.
Stakker G. E. Hoffman, W. F. Alberts, A. W. Cragoe, E. J. Deana, A. A. Gilfilan, J. L. Huff, J. W. Novello, F. C. Prugh, J. D. Smith, R. L. and Willard A. K. 1985. 3-Hdroxy-3-methylglutaryl-coenxyme A reductase inhibitor I structural modification of 5-substituted 3, 5-dihydroxypentanoic acid and their lactone derivatives. J. Med. Chem. 28: 347-358.
Suzuki, T. 1981. Fish and Krill Proteins, Processing Technology. pp.1-56. Applied Science Publishers Ltd., London.
Tseng, Y. Y Chen, M. T. and Lin, C. F. 2000. Growth, Pigment Production and protease activity of Monascus purpureus as affected by salt, sodium nitrite, polyphosphate and various sugars. J. Appl. Micro.88: 31-37.
Tsuji, K. Ichikawa, T. Tanabe, N. Abe, S. Tarui, S. and Nakagawa, Y. 1992. Effect of Beni-koji foods on blood pressure in spontaneously hypertensive rats. Nippon shokuhin kogyo gakkaishi. 39 (10): 919-924.
Tsuyuki, H. and Robert, E. 1966. Inter-species relationships within the genus Oncorhynchus based on biochemical systematics, J. Fish. Res. Bd. Canada 23：101.
Ura, H. Obara, T. Nishino, N. Tanno, S. Okamura, K. and Namiki, M. 1994. Cytotoxicity of simvastatin to pancreatic adenocarcinoma cells containing mutant ras gene. Jap. J. Cancer Res. 85: 633-638.
Vinci, V. Hoerner, T. D. Coffinan, A. D. Schimmel, T. G. Dabora, R. L. Kirpekar, A. C. Ruby, C. L. and Stiober, R. W. 1991. Mutants of a lovastatin-hyperproducing Aspergillus terreus deficient in the production of solochrin. J. Indus. Microbial. 8: 113-120.
Wolozin, B. Kellman, W. Ruosseau, P. Celesia, G. G. and Siegel, G. 2000. Decreased prevalence of Alzheimer disease associate with HMG-CoA reductase inhibitors. Arch. Neurol. 57: 1439-1443.
Wong, H. C. and Bau, Y. S. 1977. Pigmentation and anti-biobacterial activity of fast meutron- and X-ray-induced strain of Monascus purprueus Went. Plant Physiol. 60: 578-581.
Wong, H. C. and Koehler, P. E. 1981. Production and isolation of an antibiotic from Monascus purpureus and its relationship to pigment production. J. Food sci. 46: 589-592.
Wong, H. C. and Koethler, P. E. 1983. Production for red water-soluble Monascus pigment. J. Food sci. 48: 1200-1203.
Wong, H. C. Hu, C. A. Yah, H. L. Su, W. Lu, H. L. and Lin, C. F. 1986. Production, purification and characterization of α-galactosidase from Monascus pilosus. Appl. Environ. Microb. 52(5): 1147-1152.
Wong-Leung, Y. L. Fong, W. F. and Lam, W. L. 1993. Production ofα-galactosidase by Monascus grown on soybean and sugarcane wastes. World J. Micorb. Biotechn. 9(5): 529-533.
Woods, E. F. 1967. Molecular weight and subunit structure of tropomyosin B. J. Biol. Chem. 242(12)：2859.
Yasuda, M., G. Uechi and K. Miyazato. 1983. Production of koji with Monascus sp. For Tofuyo-manufacturing. Nippon shokuhi Kogyo Gakkaishi 30(2):63-67.
Yasuda, M. Kuwae, M. and Matsushita, H. 1989. Puridication and properties of two forms of glucoamylase from Monascus sp No3403. Agric. Boil. Chem. 53(1): 247-249.
Yasuda, M. Matsumoto, T. Sakaguchi, M. and Kinjyo, S. 1995. Produciton of Tofuyo using the combination of red and yellow kojis. Nippon shokuhin kogyo gakkaishi. 42 (1): 38-43.
Yasuda, M. Matsumoto, T. Sakaguchi, M. and Konamoto, N. 1993. Changes on chemical components of Tofuyo prepared by Monascus Fungus during fermentation. Nippon shokuhin kogyo gakkaishi. 40 (5):33-338.
Yasuda, M. Shimabukuro, M. and Kikuchi, S. 1991. Production , puridication and properties of acid proteinase form genus Monascus. Nippon Shokuhin Kogyo Gakkaishi. 38(10): 954-961.
Yasuda, M. Soeishi, K. and Miyahira, M. 1984. Purification and properties of acid protease from Monascus sp No 3403.Agric. Biol. Chem. 48: 1637-1639.
Yongsmith, B. Krairak, S. and Bavavoda, R. 1994. Produciton of yellow pigments in submerged culture of a mutant of Monasucs spp. J. Ferment Bioeng. 78: 223-228.
Yongsmith, B. Tabloka, W. Yongmanitchai, W. and Bavavoda, R. 1993. Cluture condition for yellow pigment formation by Monascus sp. KB10 Grown on cassava medium. World J. Microbiol. Biotechnol. 9: 85-90.
Yoshimura, M. Yamanaka, S. Mitsugi, K. and Hirose, Y. 1975. Production of Monasucs pigment in a submerged culture. Agric Biol. Chem. 39: 1789-1795.