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

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

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 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.

Optimization of Red Pigment Production by Solid State Fermentation Using Oil Palm Frond

2021 ◽  
Vol 1025 ◽  
pp. 150-156
Author(s):  
Nur Fathin Shamirah Daud ◽  
Farhan Mohd Said ◽  
Nur Hidayah Mat Yasin ◽  
Mior Ahmad Khusairi Mohd Zahari
Keyword(s):  
Solid State ◽  
Moisture Content ◽  
Solid State Fermentation ◽  
Oil Palm ◽  
Initial Moisture Content ◽  
Aeration Rate ◽  
Monascus Purpureus ◽  
Red Pigments ◽  
Oil Palm Frond ◽  
Palm Frond

Extensive study available on Monascus in solid-state fermentation (SSF), however, optimization study of Monascus sp. cultivated in stirred drum bioreactor is insufficiently reported. In this study, the Box–Behnken design (BBD) was employed for the analysis of the simultaneous effect of initial moisture content, aeration rate and peptone concentration to the red pigments production of Monascus purpureus FTC 5357 by using oil palm frond (OPF) in 5 L stirred drum bioreactor. A three-parameters, three-level BBD was used for the optimization. Based on the ANOVA analysis performed, initial moisture content, aeration rate and peptone concentration contributed significantly to the red pigments production. The optimal fermentation conditions resulted were initial moisture content; 70 % w/w, aeration rate; 1.30 vvm and peptone concentration; 4.40 % w/w. Under these conditions, the red pigments production were obtained to be 18.59 Au/g.d. The red pigments produced through SSF using OPF as a substrate by Monascus purpureus FTC 5357 has a great potential to be utilized as a source of pigment for food in future.

scholarly journals Fluconazole treatment enhances extracellular release of red pigments in the fungus Monascus purpureus

2017 ◽  
Vol 364 (8) ◽  
Author(s):  
Sunil H. Koli ◽  
Rahul K. Suryawanshi ◽  
Chandrashekhar D. Patil ◽  
Satish V. Patil
Keyword(s):  
Monascus Purpureus ◽  
Red Pigments ◽  
Extracellular Release
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