Summary
The production of citrinin by variousMonascus species was determinated using various culture mediums and conditions. The maximal production was obtained in fermentor usingM. ruber with concentrations of 380 mg/l. Since citrinin is a toxic product, it is essential that the production of red pigments as food additives fromMonascus sp. avoid the occurrence of citrinin; so, we argue that some nitrogen sources are unfavorable to the production of citrinin.
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Blanc, P.J., Loret, M.O. & Goma, G. Production of citrinin by various species ofMonascus . Biotechnol Lett 17, 291–294 (1995). https://doi.org/10.1007/BF01190639
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DOI: https://doi.org/10.1007/BF01190639