Clerodendron trichotomum Thunb.: Blue Pigment Production for Food Color

1996 ◽  
pp. 108-126 ◽  
Author(s):  
T. Ichi ◽  
T. Shimizu ◽  
K. Yoshihira
Keyword(s):  
Pigment Production ◽  
Blue Pigment ◽  
Clerodendron Trichotomum

ChemInform Abstract: SYNTHESIS OF TRICHOTOMINE, A BLUE PIGMENT OBTAINED FROM CLERODENDRON TRICHOTOMUM THUNB

1978 ◽  
Vol 9 (44) ◽  
Author(s):  
S. IWADARE ◽  
Y. SHIZURI ◽  
K. YAMADA ◽  
Y. HIRATA
Keyword(s):  
Blue Pigment ◽  
Clerodendron Trichotomum

pecS: a locus controlling pectinase, cellulase and blue pigment production in Erwinia chrysanthemi

1994 ◽  
Vol 11 (6) ◽  
pp. 1127-1139 ◽  
Author(s):  
Sylvie Reverchon ◽  
William Nasser ◽  
Janine Robert-Baudouy
Keyword(s):  
Pigment Production ◽  
Erwinia Chrysanthemi ◽  
Blue Pigment

Synthesis of trichotomine, a blue pigment obtained from clerodendron trichotomum thunb

Tetrahedron ◽  
1978 ◽  
Vol 34 (10) ◽  
pp. 1457-1459 ◽  
Author(s):  
S. Iwadare ◽  
Y. Shizuri ◽  
K. Yamada ◽  
Y. Hirata
Keyword(s):  
Blue Pigment ◽  
Clerodendron Trichotomum

Strain Diversity of Pseudomonas fluorescens Group with Potential Blue Pigment Phenotype Isolated from Dairy Products

2016 ◽  
Vol 79 (8) ◽  
pp. 1430-1435 ◽  
Author(s):  
MARGHERITA CHIERICI ◽  
CLAUDIA PICOZZI ◽  
MARISA GRAZIA LA SPINA ◽  
CARLA ORSI ◽  
ILEANA VIGENTINI ◽  
...  
Keyword(s):  
Pseudomonas Fluorescens ◽  
Sodium Succinate ◽  
16S Rrna Gene Sequencing ◽  
Pigment Production ◽  
Blue Pigment ◽  
Rrna Gene ◽  
Bacterial Populations ◽  
Strain Diversity ◽  
Blue Discoloration ◽  
Rrna Gene Sequencing

ABSTRACT The blue discoloration in Mozzarella cheese comes from bacterial spoilage due to contamination with Pseudomonas. Fourteen Pseudomonas fluorescens strains from international collections and 55 new isolates of dominant bacterial populations from spoiled fresh cheese samples were examined to assess genotypic and phenotypic strain diversity. Isolates were identified by 16S rRNA gene sequencing and tested for the production of the blue pigment at various temperatures on Mascarpone agar and in Mozzarella preserving fluid (the salty water in which the cheese is conserved, which becomes enriched by cheese minerals and peptides during storage). Pulsed-field gel electrophoresis analysis after treatment with the endonuclease SpeI separated the isolates into 42 genotypes at a similarity level of 80%. Based on the pulsotype clustering, 12 representative strains producing the blue discoloration were chosen for the multilocus sequence typing targeting the gyrB, glnS, ileS, nuoD, recA, rpoB, and rpoD genes. Four new sequence typing profiles were discovered, and the concatenated sequences of the investigated loci grouped the tested strains into the so-called “blue branch” of the P. fluorescens phylogenetic tree, confirming the linkage between pigment production and a specific genomic cluster. Growth temperature affected pigment production; the blue discoloration appeared at 4 and 14°C but not at 30°C. Similarly, the carbon source influenced the phenomenon; the blue phenotype was generated in the presence of glucose but not in the presence of galactose, sodium succinate, sodium citrate, or sodium lactate.

IM2, a new inducer of blue pigment production in Streptomyces sp. MAFF 10-06015

1988 ◽  
Vol 66 (1) ◽  
pp. 1-6 ◽  
Author(s):  
Masakatsu Yanagimoto ◽  
Kunisuke Matsumoto ◽  
Katsumi Mori
Keyword(s):  
Pigment Production ◽  
Blue Pigment ◽  
Streptomyces Sp

scholarly journals Production of a Blue Pigment (Glaukothalin) by MarineRheinheimeraspp.

2009 ◽  
Vol 2009 ◽  
pp. 1-7 ◽  
Author(s):  
Hans-Peter Grossart ◽  
Marc Thorwest ◽  
Inken Plitzko ◽  
Thorsten Brinkhoff ◽  
Meinhard Simon ◽  
...  
Keyword(s):  
Wadden Sea ◽  
Pigment Production ◽  
Single Amino Acid ◽  
Blue Pigment ◽  
Molecular Formula ◽  
Blue Color ◽  
Bacterial Strains ◽  
Phylogenetic Groups ◽  
Deep Blue

Twoγ-Proteobacteriastrains, that is, HP1 and HP9, which both produce a diffusible deep blue pigment, were isolated from the German Wadden Sea and from the Øresund, Denmark, respectively. Both strains affiliate with the genusRheinheimera. Small amounts of the pigment could be extracted from HP1 grown in a 50 L fermenter and were purified chromatographically. Chemical analysis of the pigment including NMR and mass spectrometry led to a molecular formula ofC34H56N4O4(m.w. 584.85) which has not yet been reported in literature. The molecule is highly symmetrically and consists of two heterocyclic halves to which aliphatic side chains are attached. The pigment has been named glaukothalin due to its blue color and its marine origin (glaukos,gr.=blue,thalatta,gr.=sea). Production of glaukothalin on MB2216 agar plates by ourRheinheimerastrains is affected in the presence of other bacterial strains either increasing or decreasing pigment production. The addition of a single amino acid, arginine (5 gl−1), greatly increases pigment production by ourRheinheimerastrains. Even though the production of glaukothalin leads to inhibitory activity against three bacterial strains from marine particles, ourRheinheimeraisolates are inhibited by various bacteria of different phylogenetic groups. The ecological role of glaukothalin production byRheinheimerastrains, however, remains largely unknown.

Precursor-feeding and altered-growth conditions reveal novel blue pigment production by Rubrivivax benzoatilyticus JA2

2019 ◽  
Vol 41 (6-7) ◽  
pp. 813-822
Author(s):  
Lakshmi Prasuna Mekala ◽  
Mujahid Mohammed ◽  
Sasikala Chintalapati ◽  
Venkata Ramana Chintalapati
Keyword(s):  
Growth Conditions ◽  
Pigment Production ◽  
Blue Pigment ◽  
Precursor Feeding ◽  
Rubrivivax Benzoatilyticus Ja2

scholarly journals New Blue Pigment Produced byPantoea agglomeransand Its Production Characteristics at Various Temperatures

2010 ◽  
Vol 77 (1) ◽  
pp. 172-178 ◽  
Author(s):  
Hiroshi Fujikawa ◽  
Ryo Akimoto
Keyword(s):  
Initial Density ◽  
Agar Plate ◽  
Water Soluble ◽  
Pigment Production ◽  
Blue Pigment ◽  
Bacterial Cells ◽  
Initial Cell ◽  
Low Temperature Storage ◽  
Deep Blue ◽  
Production Characteristics

ABSTRACTA bacterium capable of producing a deep blue pigment was isolated from the environment and identified asPantoea agglomerans. The pigment production characteristics of the bacterium under various conditions were studied. The optimal agar plate ingredients for pigment production by the bacterium were first studied: the optimal ingredients were 5 g/liter glucose, 10 g/liter tryptic soy broth, and 40 g/liter glycerol at pH 6.4. Bacterial cells grew on the agar plate during the incubation, while the pigment spread into the agar plate, meaning that it is water soluble. Pigment production was affected by the initial cell density. Namely, at higher initial cell densities ranging from 106.3to 108.2CFU/cm2on the agar plate, faster pigment production was observed, but no blue pigment was produced at a very high initial density of 109.1CFU/cm2. Thus, the cell population of 108.2CFU/cm2was used for subsequent study. Although the bacterium was capable of growing at temperatures above and below 10°C, it could produce the pigment only at temperatures of ≥10°C. Moreover, the pigment production was faster at higher temperatures in the range of 10 to 20°C. Pigment production at various temperature patterns was well described by a new logistic model. These results suggested that the bacterium could be used in the development of a microbial temperature indicator for the low-temperature-storage management of foods and clinical materials. To our knowledge, there is no otherP. agglomeransstrain capable of producing a blue pigment and the pigment is a new one of microbial origin.

Transposon mutagenesis in Pseudomonas fluorescens reveals genes involved in blue pigment production and antioxidant protection.

2019 ◽  
Vol 82 ◽  
pp. 497-503 ◽  
Author(s):  
Nadia Andrea Andreani ◽  
Lisa Carraro ◽  
Lihong Zhang ◽  
Michiel Vos ◽  
Barbara Cardazzo
Keyword(s):  
Pseudomonas Fluorescens ◽  
Transposon Mutagenesis ◽  
Pigment Production ◽  
Blue Pigment ◽  
Antioxidant Protection
Sign in / Sign up

Export Citation Format

Share Document