Improved fermentative production of Monascus pigments in roller bottle culture

Mak, Nanette; Fong, Wing‐Ping; Wong-Leung, Y L

doi:10.1016/0141-0229(90)90118-a

Cited by 24 publications

(12 citation statements)

References 7 publications

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“…Nonetheless, the vast majority of authors estimate pigment production by this method, with pigment production ranging from hundreds of absorbance units/mL culture media in SmF, for example, 220 OD 510 /mL in optimized conditions by Kim et al [100,123], to thousands of absorbance units/g dry substrate in SSF, for example, 5430 OD 500 /g dry matter [22]. The best procedure for pigment analysis is probably liquid chromatography, which allows separation and quantification of individual pigments; using this method, Hajjaj et al [80] considered one unit OD 480 correspondent to 15mg/L of red pigment with M = 498 g/mol. Naturally, this equivalence should not be applied to crude pigment extracts, which may contain several substances with different absorbances.…”

Section: Pigment Analysis Methods and Amounts Producedmentioning

confidence: 99%

“…In an unbuffered culture of another Monascus strain, ammonium glutamate gave superior pigment yields [75]. Hajjaj et al [80,[93][94][95][96] reported that a well-defined chemical medium with MSG as the nitrogen source used in SmF of Monascus shows better control of pigment production. This promotes production and excretion of extracellular pigments [10,22] and also leads to the formation of a glutamic acid-pigment complex [26].…”

Section: Effect Of Carbon Sourcementioning

confidence: 99%

“…Fatty acids can be transformed by Monascus into methyl ketones, but cannot be utilized as the sole carbon source [76][77][78]. Different types of carbon source are used depending upon the Monascus species, as shown in Table 2 [79][80][81][82][83][84]. Co-product of biodiesel Pure M. ruber [83] Corn steep liquor 5-10 M. ruber [84] Effect of nitrogen source…”

Section: Effect Of Carbon Sourcementioning

confidence: 99%

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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: Pigment Analysis Methods and Amounts Producedmentioning

confidence: 99%

Section: Effect Of Carbon Sourcementioning

confidence: 99%

Section: Effect Of Carbon Sourcementioning

confidence: 99%

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

Manan¹,

Mohamad²,

Ariff³

2017

JMEN

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“…15,16 In this technology, cells are seeded into the roller bottles that are filled to 10-30% of their capacity with medium and slowly rotated, allowing cells to adhere and assuring their regular wetting. 4 Apart from the increased surface area for growth and low shear rates, 17,18 roller bottles have other advantages, such as very high oxygen transfer rates (supplied by the ample bottle ''headspace'' 4 ) and the ease of scale-up that is simply done by increasing the number of units handled in parallel. 4,19 However, the handling of a large number of roller bottles simultaneously can be tedious, 13 labor-intensive, 20 prone to contamination, and difficult to control product quality.…”

Section: Production Systemsmentioning

confidence: 99%

Technological progresses in monoclonal antibody production systems

Rodrigues¹,

Costa²,

Henriques³

et al. 2009

Biotechnology Progress

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Monoclonal antibodies (mAbs) have become vitally important to modern medicine and are currently one of the major biopharmaceutical products in development. However, the high clinical dose requirements of mAbs demand a greater biomanufacturing capacity, leading to the development of new technologies for their large-scale production, with mammalian cell culture dominating the scenario. Although some companies have tried to meet these demands by creating bioreactors of increased capacity, the optimization of cell culture productivity in normal bioreactors appears as a better strategy. This review describes the main technological progresses made with this intent, presenting the advantages and limitations of each production system, as well as suggestions for improvements. New and upgraded bioreactors have emerged both for adherent and suspension cell culture, with disposable reactors attracting increased interest in the last years. Furthermore, the strategies and technologies used to control culture parameters are in constant evolution, aiming at the on-line multiparameter monitoring and considering now parameters not seen as relevant for process optimization in the past. All progresses being made have as primary goal the development of highly productive and economic mAb manufacturing processes that will allow the rapid introduction of the product in the biopharmaceutical market at more accessible prices.

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“…Influence of initial concentration of ethanol and initial pH on the biomass ( ) and red pigment production () by Monascus purpureus growth on ethanol bility in usually acidic medium [7]. Yet, Mak et al [8] noted that high pH might facilitate the pigment removal from mycelium and was associated with the chemical conversion of orange to red. This optimized medium for red pigment formation was used in further experiments.…”

Section: Optimization Of Media For Inoculum Preparation and Red Pigmementioning

confidence: 99%

A new process for red pigment production by submerged culture of Monascus purpureus

Hamdi

Blanc

Loret

et al. 1997

Bioprocess Engineering

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Formation of red pigment by Monascus purpureus via diauxic growth on glucose and ethanol in submerged culture was optimized based on inoculum preparation and culture medium. A vegetative inoculum was prepared from spores grown on ethanol. The optimized culture medium was low in phosphates, and had an initial pH of 5.5. The characteristics of Monascus purpureus grown on glucose and on ethanol were compared: the specific consumption rate of glucose (q G ) was higher than the specific consumption rate of ethanol (q E ), whereas the specific growth rate was greatest with ethanol. The specific production rate of red pigment (p OD ) and pigment yield (Y OD/s ) with glucose was twice that with ethanol. A novel fermentation process was developed with M. purpureus initially grown with controlled ethanol formation, and consumption of the latter during pigment formation.

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Improved fermentative production of Monascus pigments in roller bottle culture

Cited by 24 publications

References 7 publications

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

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

Technological progresses in monoclonal antibody production systems

A new process for red pigment production by submerged culture of Monascus purpureus

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