Study of storage conditions on Monascus purpureus spore viability

Authors

LI Yongbo, Academy of Life Science and Agriculture, Qiannan Normal College for Nationalities, Duyun, Guizhou 558000, China
LI Jing, Academy of Life Science and Agriculture, Qiannan Normal College for Nationalities, Duyun, Guizhou 558000, China
SONG Lisha, Academy of Life Science and Agriculture, Qiannan Normal College for Nationalities, Duyun, Guizhou 558000, China
XIAO Guoxue, Academy of Life Science and Agriculture, Qiannan Normal College for Nationalities, Duyun, Guizhou 558000, China
MA Yuan, Academy of Life Science and Agriculture, Qiannan Normal College for Nationalities, Duyun, Guizhou 558000, China

Abstract

Using the spore germination rate as evaluation index, study the effects of light, storage temperature, oxidation reduction potential, metal ions and low concentration of lactic acid on Monascus purpureus congjiang var. spore viability. The results showed that at the 2 ℃low-temperature storage, darkness, adding 400 μg/mL of V_C, adding 1% lactic acid were beneficial to the Monascus purpureus congjiang var. spore viability. With the addition of 400 μg/mL V_C had the highest activity, spore germination rate reached 74.22%; treatments of light, ultraviolet rays, 0.1% H₂O₂, Monascus purpureus congjiang var. spore germination rate were significantly reduced.

Publication Date

6-28-2016

First Page

144

Last Page

146

DOI

10.13652/j.issn.1003-5788.2016.06.034

Recommended Citation

Yongbo, LI; Jing, LI; Lisha, SONG; Guoxue, XIAO; and Yuan, MA (2016) "Study of storage conditions on Monascus purpureus spore viability," Food and Machinery: Vol. 32: Iss. 6, Article 34.
DOI: 10.13652/j.issn.1003-5788.2016.06.034
Available at: https://www.ifoodmm.cn/journal/vol32/iss6/34

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