Sequencing and phylogenetic analyses of talaromyces amestolkiae from amazon: A producer of natural colorants

Abstract

The population interest in health products is increasing day-by-day. Thus, the demand for natural products to be added in food and pharmaceutical commodity is also rising. Among these additives, colorants, which provides color to products, can be produced by microorganism through bioprocess. Looking for new source of natural colorants, fungi have been employed to this purpose producing novel and safer natural colorants. So, the main goal of this study was to describe a Talaromyces species able to produce natural colorants and investigate nutritional parameters of colorants production using statistical tool. The taxonomy classified the microorganism as Talaromyces amestolkiae. The statistical design evaluated pH and glucose, meat extract and meat peptone concentration as independent variables, and red colorants production as main response. Under the best condition (g/L: glucose 30, meat extract 1, meat peptone 10, and initial pH of 7.0) an increase of 229% in the red colorant production was achieved as compared with the initial media used. The dried fermented broth containing red colorants showed low cytotoxicity against fibroblasts cells (IC > 187.5 g/L) and effective antimicrobial activity against S. aureus (MIC of 2.5 g/L). Thus, T. amestolkiae colorants can be attractive to food and pharmaceutical applications as it does not produce toxic compounds and can promote protection against microorganism contaminants. © 2018 American Institute of Chemical Engineers Biotechnol. Prog., 1-12, 2018.

Wheat Bran Hydrolysate Culture Medium Design for Talaromyces purpureogenus CFRM02 Pigment Production and Colour Characteristics

“…Studies have reported that organic nitrogen sources are better than inorganic ones to promote pigment production by Talaromyces/Penicillium [32]. However, in this study, signi cant changes were not observed in the pigment production and colour characteristics when supplemented with organic and inorganic nitrogen (Table 2).…”

“…Similarly, the highest redness a value was found in basal medium supplemented with 1% xylose (49.55 ± 1.62), whereas the least was in sucrose (5.30 ± 1.13). The production of pigments by T. amestolkiae DPUA 1275 was explained utilizing glucose as carbon source and careful selection of nitrogen source [32]. Carbon source addition (glucose, fructose, sucrose, xylose, maltose, and lactose) to the WBH basal medium produced a signi cant increase in both pigment and biomass yield (Table 1).…”

Comparison of Pigment Production by Filamentous Fungal Strains under Submerged (SmF) and Surface Adhesion Fermentation (SAF)

“…In the same way, other authors [ 49 , 50 ] have reported species of Penicillium and Talaromyces with maximum absorption wavelengths in the UV region, although yellow and orange pigments are usually exhibited at 410 and 470 nm, respectively [ 51 ]. Accordingly, Talaromyces albobiverticillius , Talaromyces amestolkiae , and T. purpureogenus have been reported to produce yellow-orange pigments in the visible region, although these species are also able to produce a red pigment [ 37 , 51 , 52 , 53 , 54 , 55 ]. Commonly, chromophores of polyketide-based pigments, such as azaphilones and anthraquinones, absorb in the UV region (200–300 nm), whereas the nature and the number of substituted functional groups determines absorbance in the visible region (400–700 nm) [ 37 ].…”

Xylanase Production by Talaromyces amestolkiae Valuing Agroindustrial Byproducts

“…Even so, filamentous fungi are the most suited microorganism producers of xylanase due to their capacity to generate large amounts of extracellular enzymes using a wide range of low-cost substrates, such as waste and byproducts. Among the filamentous fungi, Aspergillus, Trichoderma, and Talaromyces genera, which include the Talaromyces amestolkiae (previously called Penicillium purpurogenum) are described in the literature as enzyme producers [13][14][15].…”