Improving of red colorants production by a new Penicillium purpurogenum strain in submerged culture and the effect of different parameters in their stability

Abstract

There is a worldwide interest in the development of processes for colorants production from natural sources such as microorganism. The aim of this study was to optimize red colorants production by Penicillium purpurogenum DPUA 1275 and to evaluate the effect of pH, temperature, salts and polymers on the stability of these colorants. Under optimized conditions, a 78% increase in red colorants production was achieved. The best pH and temperature conditions were obtained at pH 8.0 and 70°C, respectively. In the presence of salts NaCl and Na2 SO4 , both at concentrations of 0.1 and 0.5 M in Mcllvaine buffer (pH 8.0), the red colorants showed good stability. In the presence of both polymers polyethylene glycol and sodium polyacrylate, the red colorants kept their color intensity. Thus, this study presents characteristics of red colorants produced by P. purpurogenum that can be applied in different industries after toxicological examination.

Effect of heat exposure on the colour intensity of red pigments produced by Penicillium purpurogenum GH2

“…It is therefore important to find non-toxic pigment microorganism producers other than Monascus as an alternative. Recently, Penicillium purpurogenum has gained attention as a pigment producer strain in liquid fermentation Santos-Ebinuma et al, 2013) and furthermore Penicillium colorants have presented antimicrobial activities and absence of toxicity against Artemia salina (Teixeira et al, 2012).…”

Production of food colourants by filamentous fungi

“…However, the optimum carbon source may vary even among the same strain. For example, potato dextrose broth was reported to be the best for Penicillium strain DLR-7 (Chintapenta et al, 2014) while sucrose was reported to be the best for Penicillium purpurogenum DPUA 1275 (Santos-Ebinuma et al, 2013).…”

“…2014) to 50 g/L of sucrose for Penicillium purpurogenum (Santos-Ebinuma et al, 2013). For the same strain, the optimum carbon source concentration may even depend on the type of pigment.…”

Quantitative assessment of the impact of the type of inoculum on the kinetics of cell growth, substrate consumption and pigment productivity by Penicillium purpurogenum GH2 in liquid culture with an integrated stochastic approach

“…The production, extraction and the existing genetic diversity in microorganisms jointly with technology sophistication have made their choice more feasible (Jůlová and Martínkková, 1994). Within the different groups of microbial pigment producers, filamentous fungi seem to be a more efficient, attractive source of bio-colourants and some fungal species are rich in stable colourants (Santos-Ebinuma et al, 2013a;Silveira et al, 2011). Most of the studies on pigment production by filamentous fungi for food applications have been focused on Monascus (Feng et al, 2012), which is well documented to produce at least six molecular structures of pigment which can be classified into three groups depending on their colour (Pattanagul and Pinthong, 2008).…”

“…Increasing the pigment productivity has thus been a major concern of recent publications, and most of these reports focused on studying how the environmental conditions (temperature, pH, agitation) and nutrient conditions (carbon source, nitrogen source) affect the production of pigments (Afshari et al, 2015;Méndez-Zavala et al, 2011;Santos-Ebinuma et al, 2014, 2013a. Méndez-Zavala et al, (2011) suggested the use of the Czapek-dox modified medium, which contains xylose, and thus negates the additional possibility of increasing yields further with a coculture with yeast, as these do not metabolise xylose.…”