| 摘要 |
<p>A method of producing beet red, a food dye obtained from a beet and used widely, by the callus tissue culture technique efficiently, which is characterized by (1) using cells of any plant of the genus Beta, (2) applying liquid culture, and (3) culturing under aerobic conditions. The obtained dye has various advantages, for example, that it has a good color tone and a color value, and can be prepared aseptically so that it can be served as a food as such without the necessity for sterilization.</p> |
