ABSTRACT
Monascus purpureus is a strain of M. ruber van Tieghen, a destructive mold that grows on starch and silage (Went, 1895; Juzlova, Martinkova, et al., 1996) and exists naturally in dairy products. The yeast causes fermentation of cellobiose, maltose, fructose, and glucose, but does not ferment cane sugar (Ying et al., 1987). Monascus purpureus is distinguished by its ascospores. These are usually spherical, being 5 μM in diameter, or ovoid (6 x 5 μM). At the early stages, the young part of the mycelium is white. However, it rap idly changes to a rich pink and later to a distinctly yellow-orange color, re flecting the increasing acidity of the medium and the production of yelloworange hyphae. A deep crimson color is found at the substratum as the cul ture ages (Went, 1895; Juzlova, Martinkova, et al., 1996).
