Fermentation of <i>Monascus purpureus</i> on Bacterial Cellulose‐nata and the Color Stability of <i>Monascus</i>‐nata Complex

Sheu, Fang‐Hwa; Wang, C.L.; Shyu, Yuan‐Tay

doi:10.1111/j.1365-2621.2000.tb16004.x

Cited by 27 publications

(14 citation statements)

References 15 publications

(10 reference statements)

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“…From their study, it was shown that biochemical factors, such as the levels of enzyme activity and efficiency, are at least as important as morphology in determining yield, being carried forward from the inoculum to the production stage. Calam et al [108] also investigated the time at which inoculum quality is determined and the events associated with the process. Their results are again in agreement with the observations with Monascus, in that the initial stage of growth is very important in fixing the future metabolic and morphological pattern of the behavior of the culture [97].…”

Section: Effect Of Inoculum Sizementioning

confidence: 99%

Monascus spp.: A source of Natural Microbial Color through Fungal Biofermentation

Manan¹,

Mohamad²,

Ariff³

2017

JMEN

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The search for naturally produced substitutes for chemical food colorants has led to a resurgence of interest in pigments synthesized by fungi such as Monascus spp. This fungus has been used in Asia for many centuries as a natural color and flavor ingredient in food and beverages. The red pigments are of particular interest, because red is the most popular food color and true natural pigments suitable for applications in food industries are difficult to obtain. As a result of recent efforts to replace synthetic food dyes with natural colorants, pigments produced by Monascus spp. have attracted worldwide attention. Monascus color, categorized as a natural color, has also been widely used as a food supplement and in traditional medicine. The major objective of this review deals with production of natural microbial color by Monascus spp. and addresses the parameters involved in fungal biofermentation. The fungal strains of Monascus spp. can be either fermented in solid state fermentation (SSF) or in submerged fermentation (SmF). SSF and SmF are two commonly used techniques during various fermentation processes. One important aspect in the development of a biofermentation process is the ability and suitability of the Monascus strain to be employed with a suitable medium.

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Section: Effect Of Inoculum Sizementioning

confidence: 99%

Monascus spp.: A source of Natural Microbial Color through Fungal Biofermentation

Manan¹,

Mohamad²,

Ariff³

2017

JMEN

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“…The pigments obtained from Monascus have long been used to dye meat and fish products in Asian countries. Angkak has been used in the manufacture of Nham sausage to replace nitrite/nitrate (Rojsuntornkitti et al, 2010) and many other products, such as nata (Sheu et al, 2000). In Indonesia, angkak has been used as traditional food colorings and spices, such as for cupcake and steamed glutinous rice, mung bean cake, chicken dishes and fried rice.…”

Section: Introductionmentioning

confidence: 99%

Citrinin and color analysis of angkak collected from several regions in Indonesia

Ristiarini¹,

Cahyanto²,

Widada³

et al. 2017

Food Res.

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Angkak, a fermentation product of rice by Monascus sp., is used for natural food coloring, spices, and medicine by Indonesian people who believe in its pharmacological properties. However, Monascus sp. also produces a secondary metabolite, hepato-nephrotoxic mycotoxin citrinin. The biosynthesis of pigments and citrinin is generated from a tetraketide point in the polyketides pathway. This study aims to detect the levels of citrinin and examine its relationship with the color of angkak in Indonesia. Thirty samples were collected from eight different sites in Indonesia. ELISA method was used to detect the citrinin content. Meanwhile, the color analysis was based on the CIE L*a*b* system and the measurement of its pigments was conducted using spectrophotometer UV-vis. All samples were grown on PDA (Potato Dextrose Agar) media. Mold contamination was found, ranging from 1.67% to 85.33%. The results of citrinin content measurement of the angkak ranged from 17.94 ppm to 142.74 ppm. The color measurement showed that the angkak color was various, from bright red (L* 44.78, a* 21.54, b* 8.67) to very dark red (L* 35.62, a* 17.32, b* 5.43). The ethanol-soluble yellow (OD400) and red (OD500) pigment contents were in the ranges of 83.80 AU/g to 306.52 AU/g and 100.86 AU/g to 318.18 AU/g, respectively. However, based on the Pearson correlation analysis, there was no correlation between the citrinin content and the color value of angkak.

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“…This dietary fibre has been found to be effective in normalizing blood glucose, preventing constipation and preventing colonic cancer (Marlett et al 2002). Our previous study involved the fermentation of Monascus on nata to produce the Monascus-nata complex (Sheu et al 2000). After its formation, the Monascus mycelia grow through the cellulose network of the nata.…”

Section: Introductionmentioning

confidence: 98%

“…After its formation, the Monascus mycelia grow through the cellulose network of the nata. This Monascus-nata complex exhibits superior colour stability and potential as a vegetarian foodstuff (Sheu et al 2000).…”

Section: Introductionmentioning

confidence: 99%

Development and production of cholesterol-lowering Monascus-nata complex

Shyu

2004

World J Microbiol Biotechnol

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This study develops a new foodstuff, the Monascus-nata complex, which combines the functions of cholesterollowering monacolin k and bacterial dietary-fibre. Two Monascus strains, M. ruber and M. pilosus were fermented within cubical bacterial cellulose, nata de coco, obtained from Acetobacter fermented coconut juice, in a conditioned medium. The production levels and stability of monacolin k in the cultured Monascus-nata complex were determined to develop optimal fermentation conditions. The results indicated that a medium that comprised 5% glucose and 1.5% ammonium phosphate at pH 6.0-7.0 produced the most monacolin k (157 mg/l) for Monascus pilosus NCHU M-35. However, monosodium glutamate (MSG) and 0.001% ZnSO 4 inhibited the intracellular accumulation of monacolin k. Monacolin k within the Monascus-nata complex was relatively resistant to washing and changes of pH, but thermal processing and freezing storage markedly reduced the amount present. This novel Monascus-nata complex is potentially a healthy foodstuff.

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Fermentation of Monascus purpureus on Bacterial Cellulose‐nata and the Color Stability of Monascus‐nata Complex

Cited by 27 publications

References 15 publications

Monascus spp.: A source of Natural Microbial Color through Fungal Biofermentation

Monascus spp.: A source of Natural Microbial Color through Fungal Biofermentation

Citrinin and color analysis of angkak collected from several regions in Indonesia

Development and production of cholesterol-lowering Monascus-nata complex

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