臺灣博碩士論文加值系統

葡萄糖胺(glucosamine)為一種單胺醣類物質，是構成幾丁質(chitin)和幾丁聚醣(chitosan)之單糖；為人類關節間潤滑結締組織之主要成分，具修復、補充、滋潤、再造受損的軟骨，可治療退化性關節炎。本研究主要是利用微生物醱酵生產葡萄糖胺，討論製備葡萄糖胺的可行性以及分離純化葡萄糖胺。使用四種菌株: Rhizopus oligosorus BCRC 31996; Monascus purpures BCRC 31499; Monascus pilosus BCRC31527; Aspergillus sp. BCRC31742，實驗主要分成三部份討論：(1)分析純化，分析方式為利用1-naphthyl isothiocyanate為衍生試劑，衍生反應在50°C下反應1小時，以吡啶為反應溶劑，衍生物利用逆向液相層析分離管柱分離，以230 nm 紫外光檢出器偵測生產之葡萄糖胺含量，其精密度可達1.69%、準確度可達2.73%； (2)以搖瓶培養探討培養條件，如菌種種類、培養基、酸鹼度、碳氮比等等，菌種產量最高為Aspergillus sp. BCRC31742培養於葡萄糖胺(glucose)和蛋白質(peptone)複合培養基（3430 mg/L），在培養條件下以酸鹼度影響最大；(3)以4公升醱酵槽進行培養，探討變因有酸鹼度、轉速、碳氮比，實驗中使用Aspergillus sp. BCRC31742培養於葡萄糖胺和蛋白質複合培養基中，可獲得葡萄糖胺濃度為2310 mg/L、生物量為10.1g/L、含量為229mg/g biomass、產率為92.4mg/g carbon source、生產力13.8mg/L×h；(4)純化方式使用Aspergillus sp. BCRC31742醱酵所得之菌塊經6N HCl在100oC下反應24小時，以NaOH中和至pH 7，使用活性碳除色，再由減壓濃縮機濃縮成葡萄糖胺鹽酸鹽濃縮液，經烘箱烘乾後，其純度由原來2.29 %提升至13.4 %。

Glucosamine is an amino-monosaccharide and one of the basic constituents of Chitin and Chitosan. Glucosamine is the major component of human inter-articular lubricant connective tissue. It can repair and rebuild the damaged cartilage and it also can cure the disease of osteoarthritis. The objective of this work is to study the parameters affecting the production of glucosamine hydrochloride by microbial fermentation and to obtain the method of separation and purification of glucosamine hydrochloride.This study uses four funguses Rhizopus oligosorus BCRC 31996, Monascus purpures BCRC 31499, Monascus pilosus BCRC31527 and Aspergillus sp. BCRC31742 to product glucosamine hydrochloride by using fermentation.Three parts were discussed in this study.First is the kinetic and strategy by flask culture which conditions include kinds of fungus, mediums, pH value, and carbon and nitrogen source.The experimental result shows that the glucosamine concentration had an optimum value and was 3428mg/L by using Aspergillus sp. BCRC31742 culture in GP medium, the pH controlled an important rate in culture. Second, the kinetics and strategoy by fermenter culture that the factors were pH value, incubation time and carbon and nitrogen source in the 4L fermentor fermentation.The result shown the glucosamine concentration was 2311mg/L; biomass, 10.1g/L; content, 229(mg/g biomass); yield, 92.4mg/g of carbon source; productivity, 13.8mg/L×h-1 that Aspergillus sp. BCRC31742 was incubated in GP medium. Third is the part of analysis and purification of glucosamine. The glucosamine was analyzed with 1-naphthyl isothiocyanate (NITC) as derivatizing agent. The reaction was carried out in pyridine at 50oC for 1 h. The derivative was analyzed of High Performance Liquid Chromatography. The precision of glucosamine is below to 1.69% and the accuracy is to 2.73%. Purify method is the dry cell reacting with 6N HCl at 100oC for 24 h, then neutralization with NaOH to pH 7 to obtain glucosamine hydrochloride aqueous solution. The purity of glucosamine is from 2.29% to 13.4% after the purification process containing depigmentation and condensing by Rotary Evaporator.

Chinese Abstract Ⅰ
English Abstract Ⅱ
誌謝 Ⅲ
Contents Ⅳ
List of Captions of Figures Ⅷ
List of Captions of Tables ⅩⅣ
Notations ⅩⅤ

Chapter 1 Introduction 1
1.1 Prolegomenon 1
1.2 Glucosamine 2
1.2.1 Structure, Quality and Source of Glucosamine 2
1.2.2 Physiological Effects of Glucosamine 3
1.2.3 Safety of Glucosamine 4
1.2.4 Applications of Glucosamine 5
1.3 Analysis of Glucosamine Hydrochloride 6
1.4 Mechanism of Microbial Fermentation 13
1.4.1 Microbial Metabolism- Primary Metabolism 13
1.4.2 Microbial Metabolism- Secondary Metabolism 13
1.4.3 The Relationship between Microbial Growth and Form of Production 14
1.5 Production of Glucosamine by Microbial Fermentation 15
1.5.1 Monascus 19
1.5.2 Rhizopus oligosporus 21
1.5.3 Aspergillus nigher 21
1.5.4 Ganoderma tsugae 22
1.5.5 Transformation of Escherichia Coli 24
1.6 Motivation and Purpose of this Study 26
Chapter 2 Experimental Section 27
2.1 Material 27
2.2 Apparatus 28
2.3 Source of Bacteria 29
2.4 Recovering Culture and Preservation of Bacteria 29
2.4.1 Opening a Double-Vial 29
2.4.2 Recovering Culture from Lyophilized Specimen 29
2.4.3 Fungal Pre-Culture 29
2.5 Medium for Experiment 30
2.6 Preparing a Prescription of Standard Solution for HPLC 31
2.6.1 Glucosamine Hydrochloride Standard Aqueous Solution 31
2.6.2 Derivatizing Agent of 1-Naphthyl Isothiocyanate Pyridine Solution 31
2.6.3 Internal Standard Solution 32
2.7 Analytical Apparatus 32
2.8 Conditions for Derivatization 32
2.8.1 Discussion of Derivatizing Agent Concentration 33
2.8.2 Discussion of Derivatizing Temperature and Time 33
2.8.3 Calibration Curve 33
2.8.4 Precision and Accuracy of Calibration Curve 34
2.8.5 Certification of GluN Concentration 35
2.9 Condition of Hydrochlorination 35
2.10 Yield for Glucosamine Production by Microorganism 36
2.10.1 Flack Culture 36
2.10.2 Fermenter Fermentation 36
2.10.3 Analysis of Yield for Different Generation Time 37
2.11 Analysis of Content for Commercial Glucosamine 38
2.12 Flow Draft of Experiment 39
2.13 Kinetic Model for Glucosamine Production 40
2.13.1 Microbial Growth 40
2.13.2 Spore Germination Kinetic 41
Chapter 3 Analysis and Purification of Glucosamine Hydrochloride 42
3.1 Analysis of Glucosamine Hydrochloride Standard 44
3.1.1 The Effect of Derivatizing Agent Concentrations 44
3.1.2 The Effect of Derivatization Time and Temperature 45
3.1.3 Calibration Curve of Glucosamine Hydrochloride 46
3.1.4 Precision and Accuracy of Calibration Curve 47
3.2 Hydrochlorination Condition of Glucosamine Hydrochloride in Fungus 49
3.2.1 The Effect of Hydrochlorination Time 50
3.2.2 The Effect of Hydrochlorination Cell Dry Weight 52
3.3 Analysis of Content for Commercial Glucosamine 52
Chapter 4 Kinetics and Strategy of Producing Glucosamine by Flask Culture 53
4.1 Monascus pilosus BCRC31527 54
4.2 Monascus purpures BCRC31499 58
4.3 Rhizopus oilgosporus BCRC 31996 61
4.4 Aspergillus sp. BCRC 31742 65
4.5 Generation Time of Aspergillus sp. BCRC31742 72
4.6 Production Kinetic of Aspergillus sp. BCRC 31742 73
Chapter 5 Production Kinetic of Glucosamine and Cost Evaluation of Glucosamine in a Fermenter 76
5.1 Monascus pilosus BCRC31527 Fermentation 76
5.2 Monascus purpures BCRC31499 Fermentation 76
5.3 Rhizopus oligosporus BCRC31996 Fermentation 77
5.4 Aspergillus sp. BCRC 31742 Fermentation 77
5.5 Cost Evaluation 79
Chapter 6 Conclusions and Future Outlook 81
6.1 Conclusions 81
6.2 Future Outlook 82
References 83
Appendix A: HPLC Chromatography for Commercial Glucosamine 90
Appendix B: Incubation Aspect of Fermentation Using Aspergillus sp. BCRC 31742 93
自述 95

1.Adams, M.E., Hype about Glucosamine, Lancet, 354,353-354(1999).
2. Aghazadeh-Habashi, A., S. Sattari, F. Pasutto and F. Jamali, High
Performance Liquid Chromatographic Determination of Glucosamine in Rat Plasma., Journal of Pharmacy and Pharmaceutical Sciences, 5(2), 176-180(2002).
3.Aniya, Y., I. Ohtani, T. Higa, C. Miyagi, H. Gibo, M. Shimabukuro
, H. Nakanishi and J. Taira, Dimerumic Acid as an Antioxidant of the
Mold: Monascus Anka., Free Radical Biology＆Medicine, 28, 999-1004
(2000).
4.Anumula, K.R., Quantitative Determination of Monosaccharides in
Glycoproteins by High-Performance Liquid Chromatography with Highly Sensitive Fluorescence Detection, Anal. Biochem., 220, 275-283(1994).
5.Berry, Alan, Burlingame, P. Richard, Millis and R. James, Process and Materials for Production of Glucosamine, US. Patent 6,372,457（2002）.
6.Blanc, P.J., J.P. Laussac, J. Le Bars, P. Le Bars and M.O. Loret, A. Pareilleux, D.Prome, A.L. Santerre and G. Goma, Characterization of Monascidin a from Monascus as Citrinin, International Journal of Food Microbiology, 27, 201-203(1995).
7.Blanc, P.J., M.O. Loret and G. Goma, Production of Citrinin by Various Species of Monascus., Biotechnology Letters., 17(3), 291-294(1995).
8.Bizukojc, M. and S. Ledakowicz, A Kinetic Model to Predict Biomass Content for Aspergillus niger Germinating Spores in the Submerged Culture, Process biochemistry, 41, 1063-1071(2006).
9.Carter, S.B., S.E. Nokes and C.L. Crofcheck, The Influence of Environmental Temperature and Substrate Initial Moisture Content on Aspergillus niger Growth and Phytase Production in Solid-State Cultivation, Transactions - American Society of Agricultural Engineers, 47(3), 945-949(2004).
10.Chen, T.A. and R.A. Evangelista, Analysis of Mono- and Oligosaccharide Isomers Derivatized with 9-Aminopyrene-1, 4, 6-Trisulfonate by Capillary Electrophoresis with Laser-Induced Fluorescence, Analytical Biochemistry, 230(2), 273-280(1995).
11.Del Vecchio, R.J., Understanding Design of Experiments: A Primer for Technologists. Hanser Publishers, Munich, New York (1977).
12.Deng, Ming-de, K. D. Severson, D. A. Grund, S. L. Wassink, R. P. Burlingame, A. Berry, J. A. Running, C. A. Kunesh, L. Song, T. A. Jerrell and R. A. Rosson, From Concept to Process: Metabolic Engineering for Production of Glucosamine and N-Acetylglucosamine, Metabolic Engineering, 7(3), 201-214(2005).
13.Diaz, J., J.L. Lliberia, L. Comellas and F.B. Puig, Amino Acid and Amino Sugar Determination by Derivatization with 6-Amino-Quinolyl-
N-Hydroxysuccinimidyl Carbamate Followed by High-Performance
Liquid Chromatography and Fluorescence Detection, J. Chromatogr. A,
719, 171-179(1996).
14.Endo, A., Monacolin K: A New Hypocholesterolemic Agent Produced by a Monascus species, J.Antibiot., 32, 852-854(1979).
15.Endo, A., Monacolin K:A New Hypocholesterolemic Agent that Specifically Inhibits 3-Hydroxy-3-Methy Lghutaryl Coenzyme a Reductase, J. Antibiot., 33, 334-336(1980).
16.Fabre, C.E., A.L. Santerre, M.O. Loret, R.Baberian, A.Pareilleux,
G. Goma and P.J. Blanc, Production and Food Application of the Red Pigments of Monascus rubber., J Food Sci, 58, 1099-1110(1993).
17.Fu, D. and R.A. O’Neill, Monosaccharide Composition Analysis
of Oligosaccharides and Glycoproteins by High-Performance Liquid Chromatography, Anal. Biochem., 227(2), 377-384(1995).
18.GenomeNet, Aminosugars Metabolism - Reference Pathway,
http://www.genome.jp/dbget-bin/show_pathway?map00530+C00329
(April, 17, 2005)
19.Gong, H., S. Lun, The Kinetics of Lysine Batch Fermentation, Chin.J. Biotechnol., 12, 219-225(1996).
20.Guttman, A., Analysis of Monosaccharide Composition by Capillary
Electophoresis, J. Chromatogr. A, 763, 271-277(1997).
21.Hajjaj, H., A. Kalebe, G. Goma, P.J. Blanc, E. Barbier and J. Frarcois, Medium-Chain Fatty Acids Affect Citrinin Production in the Filamentous Fungus Monascus ruber, Applied and Environmental Microbilogy, 66(3), 1120-1125(2000).
22.Herber, D., I. Yip, J.M. Ashley, D.A. Elashoff, R.M. Elashoff and
V. L.W. Go, Cholesterol-Lowering Effects of a Proprietary Chinese Red-Yeast-Rice Dietary Suppl- Ements, Am.J. Clin. Nutr., 69(2), 231-236(1999).
23.Hjerpe, A., C.A. Antonopoulos, B. Classon and B. Engfeldt, Separation and Quantitative Determination of Galactosamine and Glucosamine at the Nanogram Level by Sulphonyl Chloride Reaction and High-Performance Liquid Chromatography, J. Chromatogr., 202, 453-459(1980).
24.Honda, S., E. Akao, S. Suzuki and M. Okuda, High-Performance
Liquid Chromatography of Reducing Carbohydrates as Strongly Ultraviolet-Absorbing and Electrochemically Sensitive 1-Phenyl
-3-Methyl-5-Pyrazolone Derivatives, J. Anal. Biochem., 180(2), 351-357(1989).
25.Jackson, P., The Analysis of Fluorophore-Labeled Glycans by High-
Resolution Polyacrylamide Gel Electophoresis, Anal. Biochem., 216(2), 243-252(1994).
26.Kwon, H. and J. Kim, Determination of Monosaccharides in Glycoproteins by Reverse-phase High-Performance Liquid Chromatography, Anal. Biochem., 215(2), 243-252(1993).
27.LaCourse, W.R. and G.S. Owens, Pulsed Electrochemical Detection of Nonchromophoric Compounds Following Capillary Electrophoresis, Electrophoresis, 17, 310-318(1996).
28.Liang, Z., J. Leslie, A. Adebowale, M. Ashraf and N.D. Eddington, Determination of the Nutraceutical, Glucosamine Hydrochloride, in Raw Materials, Dosage Forms and Plasma Using Pre-Column Derivatization with Ultraviolet HPLC, J. Pharm. and Biomed. Anal., 20(5), 807-814
(1999).
29.Mawhinney, T.P., M.S. Feather, G.J. Barbero and J.R. Martinez, The Rapid, Quantitative Determination of Natural Sugars (as Aldononitrile Acetates) and Amino Sugars (as o-Methyloxime Acetates) in Glycoproteins by Gas-Liquid Chromatography, Anal. Biochem., 101(1), 112-117(1980).
30.Melissa Wilcox and Mark Jacyno, An Alternative High Efficiency HPLC Assay for Glucosamine., Alltech Associates, http://www.alltechweb.com/productinfo/technical/posters/pp108.ppt
(November, 14, 2005)
31.Michael L.S. and K. Firkrer, Bioprocess Engineering Basic Concepts, Prentice Hall PTR, United States of America (2002).
32.Mohammad, F.H.A., S.M. Badr-Eldin, O.M. El-Tayeb andO.A. Abdel-Rahman, Polysaccharides Production by AureobasidiumPullulans III. The Influence of Initial Sucrose Concentration on Batchkinetics., Biomass and Bioenergy, 8, 121-129(1995).
33.Monod, J., The growth of Bacterial Cultures, Ann. Rev. Microbiol., 3, 371-394(1949).
34.Moser, H., Garnegie Inst, Washington Publ., 614(1958).
35.Mulchandani, A. and J. H. T. Luong, Batch Kinetics of Microbial Polysaccharide Biosynthesis, Biotechnology and Bioengineering, 32, 639-646(1988).
36.Palace, G.P. and C.H. Phoebe, Quantitative Determination of Amino Acid Levels in Natural and Glucosamine-Containing Carbohydrate Polymers, Anal. Biochem., 244(2), 393-403(1997).
37.Ride, J.P. and R.B. Drysdale, A Rapid Method for the Chemical Estimation of Filamentous Fungi in Plant Tissue, Physiological Plant Pathology, 2, 7-15(1972).
38.Roden, L., H. Yu, J. Jin, G. Ekborg, A. Estock, N.R. Krishna and P. Livant, Analysis of the Morgan-Elson Chromogens by High- Performance Liquid Chromatography, Anal. Biochem., 254(2), 240-248(1997).
39.Ruiz-Calero, V., L. Puignou and M.T. Galcean, Analysis of Glycosaminoglycan Monosaccharides by Capillary Electophoresis Using Indirect Laser-Induced Fluorescence Detection, J. Chromatogr. A, 873, 269-282(2000).
40.Ruiz-Teran, F. and J.D. Owens, Chemical and Enzymic Changes
during the Fermentation of Bacteria-Free Soya Bean Tempe, J Sci Food Agric, 71, 523-530 (1996).
41.Sakurai, Y., L. Tae-Ho and S. Hideo, On the Convenient Method for Glucosamine Estimation in Koji. Agric. Biol. Chem., 41, 619-624(1977).
42.Setnikar, C. Giachetti and G. Zanolo, Absorption, Distrubition and Excretion of Radioactivity after a Single Intravenous or Oral Administration of [14C] Glucosamine to the Rat, Pharmatherapeutica, 3(8), 538-550(1984).
43.Shinohara, T., Use of a Flame Fherminoic Detector in the Determination of Glucosamine and Galactosamine in Glycoconjugates by Gas Chromatography, J. Chromatogr., 207(2), 262-267(1981).
44.Soga, T. and D.N. Heiger, Simultaneous Determination of Monosaccharides in Glycoproteins by Capillary Electrophoresis, Anal. Biochem., 261(1), 73-78(1998).
45.Sparringa, R.A. and J.D Owens, Glucosamine Content of Tempe Mould, Rhizopus oligosporus, International Journal of Food Microbiology, 47, 153-157(1999).
46.Spiro, M.J. and R.G. Spiro, Monosaccharide Determination of Glycoconjugates by Reverse-Phase High-Performance Liquid Chromatography of their Phenylthiocarbamyl Derivatives, Anal. Biochem., 204, 152-157(1992).
47.Starr, C.M., R.I. Masada, C. Hague, E. Skop and J.C. Klock, Fluorophore-Assisted Carbohydrate Electrophoresis in the Separation, Analysis, and Sequencing of Carbohydrates, J. Chromatogr. A., 720, 295-321 (1996).
48.Tzean, Mycological Monograph No.1, Cult. Coll. Res. Center, Taiwan. (1990)
49.Varga, J., F. Kevei, A. Vriesema, F. Debets, Z. Kozakiewicz, J.H. Croft, Mitochondrial DNA restriction Fragment Length Polymorphisms in Field Isolates of the Aspergillus niger Aggregate, Canadian Journal of Microbiology,40(8),612-621(1994).
50.Wagner, W.D., A More Sensitive Assay Discriminating Galactosamine and Glucosamine in Mixtures, Anal. Biochem., 94, 394-396(1979).
51.Wang, I.K., S.Y. Lin-Shiau, P. Chen and J.K. Lin, Hypertriglyceridemic Effect of Anka (a Fermented Rice Product of Monascus sp.) in Rats, J.Agri Food Chem., 48, 3183-3189(2000).
52.Wong, H.C. and Y.S. Bau, Pigmentation and Anti-Biobacterial Activity of Fast Neutron- and X-Ray -Induced Strains of Monascus purpureus Went, Plant Physiol., 60, 578-581(1977).
53.Wu, W., K. Hamase, M. Kiguchi, K. Yamamoto and K. Zaitsu, Reverse-
Phase HPLC of Monosaccharides in Glycoproteins Derizatized with
Aminopyrazine with Fluorescence Detection, Anal. Sci., 16,919-922
(2000).
54.Yasukawa, K., M. Tahashi, S. Natori, K. Kawa, M. Yamazaki, M. Takeuchi and M.Takido, Azaphilones Inhibit Tumor Promotion by 12-O-Tetradecanoylphorbol-13- Acetate in Two-Stage Carcinogenesis in Mice, Oncology., 51, 108-112(1994).
55.Yu, K.W., Y.S. Kim, K.S. Shin, J.M. Kim and H.J. Suh, Macrophage
-Stimulating Activity of Exo-Biopolymer from Cultured Rice Bran with
Monascus pilosus, Applied Biochemistry and Biotechnology, 126(1), 35-48(2005).
56.Zhang, R., Z. Zhang, G. Liu, Y. Hidaka and Y. Shimonishi, High-
Performance Liquid Chromatographic Determination of Neutral and
Amino Monosaccharides by Ultraviolet and Fluorescence Detection of
Sugar 9-Fluorenylmethoxycarbonyl Hydrazones and 9-Fluorenyl-
Methoxycarbonyl Amino Sugar at Picomole and Sub-Picomole Levels,
J. Chromatogr., 646, 45-52(1993).
57.又平春芳，グルコサミンの機能と食品への應用，New Food
Industry.，40(10)，8-14(1998)。
58.又平春芳，天然刑N-アセチルコサミン┌マリンウイ-ト┘の特性と食品への應用，New Food Industry.，41(9)，5-8(1999)。
59.山內吉彥，エレステロ-ル合成阻害劑ML-236Bにける血中エ
レステロ-ル低下作用における動物種差，日本農化大會論文報告，2，16(1986)。
60.王建龍和文湘華，現代環境生物技術，清華大學出版社，北京(2001)。
61.玉田英明，紅麴各種調味料之應用，食品及科學，July，96-99。
62.包啟安，紅麴的生理機能，中國釀造，2，11-20(1996)。
63.向明，生物技術的發展與應用(田蔚城編彙)，九州圖書，台北，151-164(1998)。
64.何志煌，生物技術的發展與應用(田蔚城編彙)，九州圖書，台北，207-212(1998)。
65.林讚峰，紅麴研究發展之演進，製酒科技專論彙編，466-77
(1982)。
66.林讚峰，紅麴菌的鑑定及實用分類法，製酒科技專論彙論，5，104-113(1983)。
67.林讚峰，紅麴菌培養工藝及紅麴應用之演進，製酒科技專論彙論，17，156-168(1995)。
68.林讚峰，紅麴二十一世紀奇妙的保健食品，天龍出版社，台北(1999)。
69.曹根廷，化學世界，5，250(1998)。
70.陳寶秀，松杉靈芝子實體中多醣之完全利用，台北醫學院醫學研究所碩士論文，台北（1996）。
71.陳慶源，莊淑惠，综論紅麴產品之開發與應用，食品工業，35，1-2(2003)。
72.陳政緯，幾丁質物質之生產與應用，大葉大學食品工程研究所碩士論文，彰化(2002)。
73.黃顯宗，紅麴菌研究的回顧與展望，國家科學委員會生物學研究中心專題演講論文專刊，12，109-124 (1985)。
74.啟介，市川富夫，田邊伸和，阿部士朗，樽井庄一，中川靖枝， 麴ガ高血壓自然發症ラツトの血壓に及ボす影響，日本農業會會誌，66 (8)，1241-1246 (1992)。
75.啟介，紅麴血壓の調解作用，日本釀造協會雜誌，89(3)，207-211
(1992)。
76.梁藝倩，衍生化高壓液相層析法分別對Glucosamine及
Kanamycin之微量分析研究，高雄醫學大學藥學研究所碩士論文，高雄(2003)。
77.張守安，施俊雄，Glucosamine（葡萄糖胺）的療效，中山醫院，http://www.csh.com.tw/MI/3.htm（May, 23,2005）。
78.勝呂，變形性關節症給予治療，New Food Industry.，40，11-15
(1998)。
79.鈴木秀昭，加工食品ヘのモナスカスの利用について，New
Food Industry.，30 (4) ，20-24 (1988) 。
80.遠藤章，紅麴と紅麴菌をめぐる歷史と最近の動向，醱酵と工業，43(6)，544-552(1985)。
81.廣井中夫，紅麴菌の食品加工への利用，New Food Industry.，30 (4)，1-6(1988)。
82.樽井壓一，紅麴素材の開發利用，食品の開發，28(1)，47-50
(1993)。
83.蘇遠志，陳文亮，方鴻源，翁浩慶，王文祥，紅麴菌（Monascus
anka）之菌學研究，中國農業化學會誌，8，45-58(1970)。
84.蘇遠志，劉文雄，羅其濡，紅麴菌之菌學及應用之研究，台灣省菸酒公賣局各酒廠民國63年度研究年報，103-128(1974)。
85.蘇遠志，黃世佑，微生物化學工程學， 華香園出版社（1994）。
86.蘇遠志，紅麴製品介紹及國內研究現況，機能性醱酵製品研討會，67-112(2001)。
87.蘇遠志，奇妙的紅麴，元氣齋出版社，台北(2001)。