Antimicrobial activity of red pigments derived from Monascus purpureus : A comparison to industrial red pigments

JSFA reports ◽  
2021 ◽  
Author(s):  
Gökhan Gurur Gökmen ◽  
M. Selim Şılbır ◽  
Yekta Göksungur ◽  
Duygu Kışla
Keyword(s):  
Antimicrobial Activity ◽  
Monascus Purpureus ◽  
Red Pigments

Stability Modeling of Red Pigments Produced by Monascus purpureus in Submerged Cultivations with Sugarcane Bagasse

2011 ◽  
Vol 6 (4) ◽  
pp. 1007-1014 ◽  
Author(s):  
Silvana Terra Silveira ◽  
Daniel Joner Daroit ◽  
Voltaire Sant’Anna ◽  
Adriano Brandelli
Keyword(s):  
Sugarcane Bagasse ◽  
Monascus Purpureus ◽  
Red Pigments ◽  
Stability Modeling

Production of soluble dietary fibers and red pigments from potato pomace in submerged fermentation by Monascus purpureus

2021 ◽  
Vol 111 ◽  
pp. 159-166
Author(s):  
Xiaoju Chen ◽  
Ruiyu Gui ◽  
Nan Li ◽  
Yuqing Wu ◽  
Ju Chen ◽  
...  
Keyword(s):  
Submerged Fermentation ◽  
Monascus Purpureus ◽  
Dietary Fibers ◽  
Red Pigments

Effect of pH on citrinin and red pigments production by Monascus purpureus CCT3802

2007 ◽  
Vol 24 (2) ◽  
pp. 263-268 ◽  
Author(s):  
Sandra Fernanda Bilbao Orozco ◽  
Beatriz Vahan Kilikian
Keyword(s):  
Monascus Purpureus ◽  
Red Pigments ◽  
Effect Of Ph

scholarly journals Recovery of Red Pigments from Monascus purpureus FTC 5357 by Extraction of Fermented Solids: Operational Conditions and Kinetics

2021 ◽  
Vol 64 ◽  
Author(s):  
Nur Fathin Shamirah Daud ◽  
Farhan Mohd Said ◽  
Yusuf Chisti ◽  
Nur Hidayah Mat Yasin
Keyword(s):  
Monascus Purpureus ◽  
Red Pigments ◽  
Operational Conditions

scholarly journals The effect of various rice varieties to antimicrobial activity of red mould rice by Monascus purpureus

2011 ◽  
Vol 9 (2) ◽  
pp. 50-54
Author(s):  
FITRI SULISTYORINI ◽  
M.A.M. ANDRIANI ◽  
ROHULA UTAMI
Keyword(s):  
Escherichia Coli ◽  
Pseudomonas Aeruginosa ◽  
Antimicrobial Activity ◽  
Rice Variety ◽  
Monascus Purpureus ◽  
Plate Count ◽  
Red Rice ◽  
Black Rice ◽  
Rice Varieties ◽  
White Rice

Sulistyorini F, Andriani M, Utami R. 2008. The effect of various rice varieties to antimicrobial activity of red mould rice by Monascus purpureus. Biofarmasi 9: 50-54. This research had been done at Food and Nutrient Laboratory and Manipulated of Process Laboratory, Agriculture Product Technology Department, Agriculture Faculty, Sebelas Maret University in Surakarta, started from May until September 2008. The aim of this research was to determine the antimicrobial activity of red mould rice from white rice, red rice and black rice. This research used a factorial experiment that arranged in a Completely Randomized Design (CRD) factorial with two experimental factors. The first factor was three levels of rice variety, i.e. white rice (B1), red rice (B2) and black rice (B3). The second factor was fourth levels of extract concentrations, i.e. 2.5% (K1), 5.0% (K2), 7.5% (K3) and 10% (K4). The observation variables included colonies total of Pseudomonas aeruginosa and Escherichia coli, with a plate count method. The result of this research showed that the interaction of rice variety of red mould rice and the extract concentration effected to Pseudomonas aeruginosa and not effected to Escherichia coli. The extract of red mould rice from black rice with 10% concentration extract, had the highest antimicrobial activity to Pseudomonas aeruginosa. The conclusion of this research was red mould rice had an antimicrobial activity. Red mould rice from black rice had an antimicrobial activity higher than red mould rice from red rice and red mould rice from white rice.

scholarly journals Antioxidant properties and production of monacolin k, citrinin, and red pigments during solid state fermentation of purple rice (Oryzae sativa) varieties by Monascus purpureus

2017 ◽  
Vol 35 (No. 1) ◽  
pp. 32-39 ◽  
Author(s):  
Pengnoi Prodpran ◽  
Mahawan Rapeepun ◽  
Khanongnuch Chartchai ◽  
Lumyong Saisamorn
Keyword(s):  
Antioxidant Properties ◽  
Food Supplement ◽  
Monascus Purpureus ◽  
Monacolin K ◽  
Red Pigment ◽  
Dpph Assay ◽  
Rice Varieties ◽  
Red Pigments ◽  
K 13 ◽  
Oryzae Sativa

This study aims to evaluate the effects of various purple rice varieties on the production of monacolin K, citrinin, and red pigments by Monascus purpureus CMU002U (UV-mutant strain) and their antioxidant properties. The lowest value of citrinin concentration (132 ppb) was found in the SSF of the Na variety, which passed the standards of Japan, Taiwan, and European Union. The high monacolin K (13 482 ppm) and red pigment (388.25 units/g) levels were obtained from the fermented Doi Muser variety. The lowest IC<sub>50 </sub>value of the DPPH assay was found in the extract of fermented Doi Saked variety. An investigation of temperature shifting of the SSF for the Doi Muser variety indicated that the incubation at 30°C for 5 days, followed by 25°C until 30 days, yielded the highest value of monacolin K (35 292 ppm) production. These results demonstrated that fermented purple rice has a high potential to be developed as a new food supplement.

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