Effect of light on growth, pigment production and culture morphology of Monascus purpureus in solid-state fermentation

Babitha, Sumathy; Carvahlo, Julio C.; Soccol, Carlos Ricardo; Pandey, Ashok

doi:10.1007/s11274-008-9794-3

Cited by 72 publications

(47 citation statements)

References 25 publications

(21 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In the fungal kingdom, light also plays an important role; it can regulate growth and its direction, sexual and asexual reproduction, and pigment production, all of which are important aspects for the survival and dissemination of the fungal species [10]. In this study, the absorption spectra of the pigments extracted from light-and dark-grown I. farinosa (Fig.…”

Section: Effect Of Bio-element Cacl 2 and Different Light Sources On mentioning

confidence: 87%

“…Different carbon and nitrogen sources were added at 3% (w/v) to meet the required carbon and nitrogen content. To study the effect of different wavelengths of light on the growth and pigment production, the experiment was set up based on the principle that a colored glass paper allows only its particular color of light to pass through, as it filters out the other colors of the spectrum [10]. Fermentation flasks were wrapped in colored glass papers of red, blue and green and placed at equal distance (20 cm) from a light source (Philips T8, Master TL D, T8 51, 840 W; with wavelengths of 492 -455 nm for blue, 577 -492 nm for green, 597 -577 nm for yellow, and 780 -622 nm for red).…”

Section: Optimization Of Culture Conditionsmentioning

confidence: 99%

See 1 more Smart Citation

Water‐soluble red pigments from Isaria farinosa and structural characterization of the main colored component

Velmurugan

Lee

Nanthakumar

et al. 2010

J. Basic Microbiol.

View full text Add to dashboard Cite

The present study describes the red pigment synthesized by the filamentous fungi Isaria farinosa under submerged culture conditions. The pigment production was optimal under the following conditions: pH 5, agitation speed 150 rpm, temperature 27 °C, incubation time 192 h, light source total darkness, sucrose and glucose as carbon source, yeast extract, meat peptone and monosodium glutamate at a fixed concentration of 3% as nitrogen source. The addition of 10 mM CaCl 2 to the culture medium increased the biomass and pigment production. Structural elucidation of the pigment using gas chromatography-mass spectrometry, Fourier transform infrared spectroscopy and 1 H nuclear magnetic resonance spectroscopy revealed that the red pigment contains an anthraquinone-related compound. In addition, the isolated pigment was water soluble, and was stable when exposed to salt solution (96.1% of stability after treatment with sodium chloride), acid (72.1% with citric acid), heat (86.2% at 60 °C), and sunlight (99.4%). These results are promising to further exploit the fungal culture of Isaria farinosa for producing the red pigment and, subsequently, to considerably increase its yield. The study has commercial importance in the production of Isaria farinosa pigment for industrial application after considerable toxicological examination.

show abstract

Section: Effect Of Bio-element Cacl 2 and Different Light Sources On mentioning

confidence: 87%

Section: Optimization Of Culture Conditionsmentioning

confidence: 99%

Water‐soluble red pigments from Isaria farinosa and structural characterization of the main colored component

Velmurugan

Lee

Nanthakumar

et al. 2010

J. Basic Microbiol.

View full text Add to dashboard Cite

show abstract

“…Resultados de pesquisas indicam que as mudanças na temperatura podem alterar o estágio e a taxa de desenvolvimento do patógeno, sua agressividade ou virulência e suas relações fisiológicas (GARRET et al, 2006). a luminosidade, para a maioria dos organismos, é um fator ambiental que regula o desenvolvimento e os processos de metabolismo (BaBitHa et al, 2008 a avaliação foi realizada diariamente, mediante o uso de paquímetro digital, com mensurações diametralmente opostas, sendo aferida a média, para a determinação do crescimento micelial. a quantificação do número de esporos produzidos e germinados em cada tratamento foi feita ao final do experimento.…”

unclassified

COMPORTAMENTO IN VITRO DE Chalara paradoxa,AGENTE CAUSAL DA PODRIDÃO-NEGRA DO ABACAXIZEIRO, EM DIFERENTES CONDIÇÕES DE CULTIVO

et al. 2015

View full text Add to dashboard Cite

RESUMO-na pós-colheita do abacaxizeiro, a podridão-negra é considerada como um dos principais problemas na comercialização dos frutos. a doença é causada pelo fungo Chalara paradoxa (De Seynes) Sacc.. apesar da importância deste patógeno para a cultura, são poucas as informações relacionadas ao estudo do mesmo, com base em características fisiológicas in vitro. assim, o objetivo do trabalho foi avaliar o crescimento micelial, a esporulação e a germinação de C. paradoxa, em diferentes condições de cultivo. a partir de placas contendo colônias puras do isolado de C. paradoxa, foram retirados individualmente discos para inoculação em diferentes meios. a incubação das placas foi feita em três diferentes regimes de luminosidade e em três diferentes temperaturas. Para o crescimento micelial, esporulação e germinação, as melhores condições de cultivo in vitro de C. paradoxa foram os meios aveia (Oa) e batata (PDa) em alternância luminosa a 25°C, os meios batata (PDa) e abacaxi (PJa) no escuro contínuo, na mesma temperatura. Termos para indexaçaõ: Ananas comosus l., crescimento micelial, esporulação, germinação. BEhAVIOR IN VITRO OF ChalaRa paRadOxa, CAUSAL AGENT OF PINEAPPLE BLACk ROT IN DIFFERENT GROwTh CONDITIONSABSTRACT -in pineapple postharvest, black rot disease is considered as the main problem of fruits trade. the disease is caused by the fungus Chalara paradoxa (De Seynes) Sacc.. Despite the importance of this pathogen to pineapple, there is little information related to it, based on physiological characteristics in vitro. the objective of the study was to evaluate the mycelial growth, sporulation and germination of C. paradoxa in different growing conditions. mycelial discs were removed from pure cultures and placed for growing on petri plates containing the medias: potato-dextrose-agar (PDa), oat-agar (Oa), coconut milk-agar (Cma), and pineapple juice agar (PJa).incubation of the plates was done at three different light regimes and three different temperatures. For mycelial growth, sporulation and germination the best conditions of in vitro cultivation of C. paradoxa were Oa and PDa medias in alternating light at 25 ° C, the PDa and PJa medias in continuous darkness at the same temperature

show abstract

“…Therefore, there is a need to other alternative sources of natural food colorants like microorganisms, some pigments have been produced from Monascus [2]. Production of pigments from Monascus depends on the kind of metabolites, yield, colour degree, stability, and safety, as well as on the strains, substrates and cultivation conditions [3][4][5][6]. Monascus fermented rice has been used as a natural food colorant, food preservative and as functional food because of the monacolin K (antihypercholesterolemic agents), γ-aminobutyric acid (GABA) (hypotensive agent), and dimerumic acid (antioxidant) found [7].…”

Section: Introductionmentioning

confidence: 99%

Utilization of Fermented Yeast Rice by the Fungus Monascus ruber AUMC 4066 as Food Coloring Agents

Az¹,

Sm²,

Ismail³

2017

J Food Process Technol

View full text Add to dashboard Cite

The red fermented rice has higher nutritive value and the function of building up body. The red rice contains abundant protein, fats, vitamins, trace elements and coarse fiber. Red yeast rice fermented by Monascus ruber 4066 was used for the study. Yogurts with Streptococcus thermophilus and Bifidobacterium bifidum were prepared using cow's milk supplemented with red yeast rice flour (RYRF) at 1%, 2%, 3% (wt/wt) and stored at 5°C to 14 days. All preparations of RYRF yogurts showed higher titratable acidity, viscosity, water holding capacity (WHC), hardness, adhesiveness and cohesiveness compared to that of plain yogurts throughout the storage period. The count of B. bifidum in RYRF yogurts (> 7 log cfu. g -1 ) was more than that of plain yogurts (> 6 log cfu. g -1 ) at the end of storage period, probably due to prebiotic effect of RYRF. There were significant differences among the yogurt samples in relation to their organoleptic properties. The current results recommend addition of 3% RYRF to yoghurt that enhanced physicochemical, organoleptic and textural properties and the viability of B. bifidum in bio-yoghurt as functional food.

show abstract

Effect of light on growth, pigment production and culture morphology of Monascus purpureus in solid-state fermentation

Cited by 72 publications

References 25 publications

Water‐soluble red pigments from Isaria farinosa and structural characterization of the main colored component

Water‐soluble red pigments from Isaria farinosa and structural characterization of the main colored component

COMPORTAMENTO IN VITRO DE Chalara paradoxa,AGENTE CAUSAL DA PODRIDÃO-NEGRA DO ABACAXIZEIRO, EM DIFERENTES CONDIÇÕES DE CULTIVO

Utilization of Fermented Yeast Rice by the Fungus Monascus ruber AUMC 4066 as Food Coloring Agents

Contact Info

Product

Resources

About