Red pigment production by Monascus purpureus using sweet potato-based medium in submerged fermentation

Nutrafoods ◽  
2015 ◽  
Vol 14 (3) ◽  
pp. 159-167 ◽  
Author(s):  
Prateek Srivastav ◽  
Vivek Kumar Yadav ◽  
Sharmila Govindasamy ◽  
Muthukumaran Chandrasekaran
Keyword(s):  
Sweet Potato ◽  
Submerged Fermentation ◽  
Pigment Production ◽  
Monascus Purpureus ◽  
Red Pigment

scholarly journals Natural Red Pigment Production by Monascus Purpureus in Submerged Fermentation Systems Using a Food Industry Waste: Brewer’s Spent Grain

Foods ◽  
2019 ◽  
Vol 8 (5) ◽  
pp. 161 ◽  
Author(s):  
Selim Silbir ◽  
Yekta Goksungur
Keyword(s):  
Photoelectron Spectroscopy ◽  
Submerged Fermentation ◽  
Monosodium Glutamate ◽  
Fermentation Medium ◽  
Pigment Production ◽  
Monascus Purpureus ◽  
Red Pigment ◽  
Fermentation System ◽  
Brewer’S Spent Grain ◽  
Spent Grain

This paper studies the production of natural red pigments by Monascus purpureus CMU001 in the submerged fermentation system using a brewery waste hydrolysate, brewer’s spent grain (BSG). The chemical, structural and elemental characterization of the BSG was performed with Van-Soest method, Fourier-transform infrared spectroscopy (FTIR) and X-ray photoelectron spectroscopy (XPS), respectively. The lignocellulosic structure of BSG was hydrolyzed with a dilute sulfuric acid solution (2% (w/v)) followed by detoxification with Ca(OH)2. Maximum red pigment production (22.25 UA500) was achieved with the following conditions: 350 rpm shake speed, 50 mL fermentation volume, initial pH of 6.5, inoculation ratio of 2% (v/v), and monosodium glutamate (MSG) as the most effective nitrogen source. Plackett–Burman design was used to assess the significance of the fermentation medium components, and MSG and ZnSO4·7H2O were found to be the significant medium variables. This study is the first study showing the compatibility of BSG hydrolysate to red pigment production by Monascus purpureus in a submerged fermentation system.

Cost-effective pigment production by Monascus purpureus using rice straw hydrolysate as substrate in submerged fermentation

2020 ◽  
Vol 129 (2) ◽  
pp. 229-236 ◽  
Author(s):  
Jun Liu ◽  
Yunchuan Luo ◽  
Ting Guo ◽  
Chenglun Tang ◽  
Xueying Chai ◽  
...  
Keyword(s):  
Rice Straw ◽  
Submerged Fermentation ◽  
Cost Effective ◽  
Pigment Production ◽  
Monascus Purpureus ◽  
Rice Straw Hydrolysate

scholarly journals Utilization of Whey for Red Pigment Production by Monascus Purpureus in Submerged Fermentation

2021 ◽  
Author(s):  
Dilara Mehri ◽  
Altınay Perendeci ◽  
Yekta Goksungur
Keyword(s):  
Value Added ◽  
Fermentation Medium ◽  
Organic Content ◽  
Environmental Pollutant ◽  
Pigment Production ◽  
Monascus Purpureus ◽  
Red Pigment ◽  
Red Color ◽  
Yield Values ◽  
Fermentation Parameters

Abstract Various biotechnological approaches have been employed to convert food waste into the value-added bioproducts through fermentation processes. Whey, a major waste generated by dairy industries, is considered an important environmental pollutant due to its massive production and high organic content. The purpose of this study is to produce red color pigment from whey by using Monascus purpureus. The submerged culture fermentation parameters have been optimized to produce the red Monascus pigment. Demineralized (DM), deproteinized (DP), and raw whey (W) powders were used as a substrate for pigment production by simultaneous hydrolysis and fermentation (SHF). The maximum red pigment production was obtained as 38.4 UA510nm at the optimized condition of SHF. Optimum conditions of SHF were 2 % (v/v) inoculation ratio, 75 g/l of lactose as C source, 25 g/l of MSG as N source, and fermentation medium pH of 7.0. The specific growth rate of Monascus purpureus on whey and the maximum pigment production yield values were 0.023 h-1 and 4.55 UAd-1, respectively. This study is the first in the literature to show that DM whey is a sustainable substrate in the fermentation process of the Monascus purpureus red pigment.

Enhancement of Red Pigment Production by Monascus purpureus FTC 5391 through Retrofitting of Helical Ribbon Impeller in Stirred-Tank Fermenter

2009 ◽  
Vol 5 (1) ◽  
pp. 80-91 ◽  
Author(s):  
Mohd Shamzi Mohamed ◽  
Rosfarizan Mohamad ◽  
Musaalbakri Abdul Manan ◽  
Arbakariya B. Ariff
Keyword(s):  
Pigment Production ◽  
Monascus Purpureus ◽  
Stirred Tank ◽  
Red Pigment ◽  
Helical Ribbon

scholarly journals Isolation and Optimization of Monascus ruber OMNRC45 for Red Pigment Production and Evaluation of the Pigment as a Food Colorant

2020 ◽  
Vol 10 (24) ◽  
pp. 8867
Author(s):  
Osama M. Darwesh ◽  
Ibrahim A. Matter ◽  
Hesham S. Almoallim ◽  
Sulaiman A. Alharbi ◽  
You-Kwan Oh
Keyword(s):  
Submerged Fermentation ◽  
Critical Factor ◽  
Nitrogen Sources ◽  
Culture Conditions ◽  
Pigment Production ◽  
Red Pigment ◽  
Monascus Ruber ◽  
Carbon And Nitrogen ◽  
General Acceptance ◽  
Food Colorant

The color of food is a critical factor influencing its general acceptance. Owing to the effects of chemical colorants on health, current research is directly aimed at producing natural and healthy food colorants from microbial sources. A pigment-producing fungal isolate, obtained from soil samples and selected based on its rapidity and efficiency in producing red pigments, was identified as Monascus ruber OMNRC45. The culture conditions were optimized to enhance pigment production under submerged fermentation. The optimal temperature and pH for the highest red pigment yield were 30 °C and 6.5, respectively. The optimum carbon and nitrogen sources were rice and peptone, respectively. The usefulness of the pigment produced as a food colorant was evaluated by testing for contamination by the harmful mycotoxin citrinin and assessing its biosafety in mice. In addition, sensory evaluation tests were performed to evaluate the overall acceptance of the pigment as a food colorant. The results showed that M. ruber OMNRC45 was able to rapidly and effectively produce dense natural red pigment under the conditions of submerged fermentation without citrinin production. The findings of the sensory and biosafety assessments indicated the biosafety and applicability of the red Monascus pigment as a food colorant.

scholarly journals Red Pigment Production By Monascus Purpureus In Stirred-Drum Bioreactor

2017 ◽  
Vol 1 (1) ◽  
pp. 13-15 ◽  
Author(s):  
Mohamad Al Aamin Razali ◽  
Farhan M. Said
Keyword(s):  
Pigment Production ◽  
Monascus Purpureus ◽  
Red Pigment

FACTORIAL DESIGN SCREENING FOR THE RED PIGMENT PRODUCTION BY MONASCUS PURPUREUS FTC 5356

2016 ◽  
Vol 78 (11-2) ◽  
Author(s):  
Nor Farhana Hamid ◽  
Farhan Mohd Said
Keyword(s):  
Moisture Content ◽  
Factorial Design ◽  
Initial Moisture Content ◽  
Inoculum Size ◽  
Pigment Production ◽  
Monascus Purpureus ◽  
P Value ◽  
Red Pigment ◽  
Initial Ph ◽  
Experimental Runs

Factorial design experiment was used to obtain maximum information from the least amount of experimental runs. The goal of this study was to screen the significant factors from multivariable parameters which can influence the production of red pigment by Monascus purpureus FTC 5356 under solid state fermentation (SSF) using oil palm frond (OPF). Five factors such as initial moisture content (A), nitrogen source concentration (B), percentage of OPF leaflet to petiole (C), initial pH of substrate (D), and inoculum size (E) were screened in sixteen experimental runs. To reduce cost, the feasibility of OPF as an alternative substrate was investigated. Percentage of OPF leaflet and initial pH of OPF substrate contributed significantly (P-values of 0.0121 and 0.0229, respectively). Meanwhile, other factors such as initial moisture content (P- value 0.0766) and inoculum size (P-value 0.0895) had least impact to the red pigment production

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