Enhancement of microbial pigment production from Monascus ruber by sodium octanoate addition

Martins, Taynara Álvares; Vendruscolo, Francielo

doi:10.17306/j.afs.0870

Cited by 2 publications

(2 citation statements)

References 23 publications

(30 reference statements)

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“…Recently, it was found that a novel integrated fermentation system consisting of surfactant and in situ extractants (oil) efficiently increases the production of yellow pigments 36 . The addition of fatty acid sodium octanoate to culture media increases growth and pigment production in submerged cultivation 37 . The novel technique of microparticle addition not only enhances the yield of yellow pigments but also controls the morphology of M. purpureus 38 .…”

Section: Methods For Production Of Monascus Pigmentsmentioning

confidence: 99%

“…36 The addition of fatty acid sodium octanoate to culture media increases growth and pigment production in submerged cultivation. 37 The novel technique of microparticle addition not only enhances the yield of yellow pigments but also controls the morphology of M. purpureus. 38 Adding ethanol to the culture media elevates respiratory cell activity and causes the overproduction of yellow pigments.…”

Section: Submerged Fermentationmentioning

confidence: 99%

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Monascin and ankaflavin—Biosynthesis from Monascus purpureus, production methods, pharmacological properties: A review

shvia

Biosyn

et al. 2022

Biotech and App Biochem

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Monascus purpureus copiously yields beneficial secondary metabolites , including Monascus pigments, which are broadly used as food additives, as a nitrite substitute in meat products, and as a colorant in the food industry. Monascus yellow pigments (monascin and ankaflavin) have shown potential antidiabetic, antibacterial, anti-inflammatory, antidepressant, antibiotic, anticancer, and antiobesity activities. Cosmetic and textile industries are other areas where it has established its potential as a dye. This paper reviews the production methods of Monascus yellow pigments, biosynthesis of Monascus pigments from M. purpureus, factors affecting yellow pigment production during fermentation, and the pharmacological properties of monascin and ankaflavin.

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Section: Methods For Production Of Monascus Pigmentsmentioning

confidence: 99%