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Microbial Production of Novel Pigments from Black Rice Anthocyanin
Food science and technology research
We screened soil microorganisms with the potential to modify the structure of black rice anthocyanin. After culturing the microorganisms on PDA medium containing black rice anthocyanin, caffeic acid, p-hydroxybenzoic acid, ferulic acid, and malonic acid for 4 days at 30℃, one strain that changed the red medium to reddish purple was isolated. Anthocyanins present in the color-changed medium were extracted using 15% (w/v) acetic acid and their absorption spectra were then determined. The analysisdoi:10.3136/fstr.20.1013 fatcat:wqsbxmhzwfghnfx57r3kyxgmyu