Leucine interference in the production of water-soluble red Monascus pigments

Lin, T. F.; Demain, A.L.

doi:10.1007/s002030050111

Cited by 13 publications

(16 citation statements)

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“…The performance of SSF is influenced by several factors such as the strain of the microorganism employed, the variety of rice, substrate moisture content, nitrogen source, trace elements and aeration [43][44][45]. Corn can be used as a substrate for producing red pigment.…”

Section: Solid State Fermentationmentioning

confidence: 99%

“…In addition, leucine supports poor pigment formation when used as the sole nitrogen source, yet it neither represses pigment synthase(s) nor inhibits its action. The negative effect of leucine is caused by enhanced decay of pigment synthase(s) [45]. Addition of a crystallization inducer, poly(oxyethylene) sorbitan esters of palmitic acid (Tween), to the fermentation medium results in the production of extracellular pigments [104].…”

Section: Effect Of Other Medium Componentsmentioning

confidence: 99%

“…Batch fermentation using media based on gelatinized cassava starch [45,87], soybean flour [87] and sweet potato [127] has been carried out in an attempt to increase the concentration of carbohydrates using these particular substrates, which are cheap and colorless. Using the starch as a block, there are plenty of carbon sources for the microorganism, but it does not increase the medium viscosity with free starch and thus does not compromise oxygen transfer known to be necessary [11,45,65].…”

Section: Batch Culturementioning

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: Solid State Fermentationmentioning

confidence: 99%

Section: Effect Of Other Medium Componentsmentioning

confidence: 99%

Section: Batch Culturementioning

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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“…83,84 Nutritional control of the formation of the red pigments has been described in a series of publications by Lin and Demain. [85][86][87][88] C50 carotenoids, such as sarcinaxanthin and its glucosides, are more powerful quenchers of singlet oxygen than β-carotene. They have potential for use in nutriceuticals, pharmaceuticals and derived products such as apocarotenoids or norisoprenoids.…”

Section: Antineoplastic Drugsmentioning

confidence: 99%

Production of valuable compounds by molds and yeasts

Demain

Martens

2016

J Antibiot

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where he has contributed in a major way to the reputation of this department for many years. He also served as an Adjunct Professor at the University of Geneva. Among Julian's areas of study and accomplishment are fungal toxins including α-sarcin, chemical synthesis of triterpenes, mode of action of streptomycin and other aminoglycoside antibiotics, biochemical mechanisms of antibiotic resistance in clinical isolates of bacteria harboring resistance plasmids, their origins and evolution, secondary metabolism of microorganisms, structure and function of bacterial ribosomes, antibiotic resistance mutations in yeast ribosomes, cloning of resistance genes from an antibiotic-producing microbe, gene cloning for industrial purposes, engineering of herbicide resistance in useful crops, bleomycin-resistance gene in clinical isolates of Staphylococcus aureus and many other topics. He has been an excellent teacher, lecturing in both English and French around the world, and has organized international courses. Julian has also served on the NIH study sections, as Editor for several international journals, and was one of the founders of the journal Plasmid. We expect the impact of Julian's accomplishments to continue into the future.

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“…Lin and Demain (1994) noted that many amino acids such as leucine, valine, lycine and methionine had negative effect on pigment production by Monascus sp. They further explained that leucine enhanced the decay of pigment synthase(s) which brought about poor pigment production.…”

Section: Effect Of Nitrogen Source On Pigment Production By Fungimentioning

confidence: 99%

Production of food colourants by filamentous fungi

Ogbonna¹

2016

Afr. J. Microbiol. Res.

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Food colourants are pigments or dyes added to food to maintain, intensify or add colour to foods. Although, the initial natural sources of food colourants were plants and animals, these sources have become inadequate due to increase in demand. This led to the use of synthetic colourants, some of which have harmful effects on human. Filamentous fungi are good sources of colourants since they are capable of synthesizing large quantities of pigments with different colour sheds. Various genera of filamentous fungi such as Monascus, Penicillium, Talaromyces and Fusarium, have been used for colourant production. Some fungal pigments also have antimicrobial, antioxidant and cholesterol lowering effects. However, some fungi co-produce pigments with mycotoxins such as citrinin. It is therefore necessary to select non-citrinin producing fungal strains or employ culture conditions that limit citrinin biosynthesis. Production of fungal pigments is affected by some nutritional and environmental factors such as carbon and nitrogen sources, pH, temperature, light, moisture, agitation speed and dissolved oxygen concentration. This article highlights major species of pigment-producing filamentous fungi, antimicrobial activities of fungal pigments, and control of pigment and mycotoxin coproduction by fungi. The nutritional and culture parameters that affect pigment production by the fungi are discussed in details.

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Leucine interference in the production of water-soluble red Monascus pigments

Cited by 13 publications

References 0 publications

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

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

Production of valuable compounds by molds and yeasts

Production of food colourants by filamentous fungi

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