Maximizing Yellow Pigment Production in Fed-Batch Culture of Monascus sp.

KRAIRAK, SOMCHAI; YAMAMURA, KOUJI; IRIE, RYOICHI; NAKAJIMA, MIKIO; Shimizu, Hiroshi; CHIM-ANAGE, PATOOMPORN; YONGSMITH, BUSABA; Shioya, Suteaki

doi:10.1263/jbb.90.363

Cited by 10 publications

(20 citation statements)

References 10 publications

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“…Stimulation of pigment production by ethanol as a carbon source in some Monascus strains could originate from a higher cellular pool of acetyl CoA formed during fermentation on ethanol in comparison with that on sugars [69,74,75]. Ethanol at a concentration of 2% (v/v) was used as the sole carbon source for pigment production by M. purpureus, and the specific pigment production was higher than that obtained with fermentation on maltose [74].…”

Section: Effect Of Carbon Sourcementioning

confidence: 97%

“…Carbon sources supplied in the medium are of great importance to fungi since they provide the carbon needed for the biosynthesis of cellular constituents such as carbohydrates, proteins, lipids and nucleic acids, and their oxidation provides energy for the cell [66]. Glucose is reported by most researchers [13,22,[67][68][69][70][71] to be a superior substrate for pigment production by Monascus species. Lin et al [47,71] indicated that the utilization of carbon sources for growth appears to be strain-specific; glucose and its oligo-and polysaccharide are better than other carbon sources both for growth and pigment production.…”

Section: Effect Of Carbon Sourcementioning

confidence: 99%

“…However, until now, ethanol has never been intensively studied as a sole carbon source for pigment production by M. purpureus. It was only mentioned that ethanol supports pigment production at a greater rate than sugars [69]. Maltitol and glycerol were tested as substrates for pigment production; the former was a superior substrate but the latter resulted in poor pigment production [50].…”

Section: Effect Of Carbon Sourcementioning

confidence: 99%

“…Maltitol and glycerol were tested as substrates for pigment production; the former was a superior substrate but the latter resulted in poor pigment production [50]. 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].…”

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: Effect Of Carbon Sourcementioning

confidence: 97%

Section: Effect Of Carbon Sourcementioning

confidence: 99%

Section: Effect Of Carbon Sourcementioning

confidence: 99%

Section: Effect Of Carbon Sourcementioning

confidence: 99%

See 2 more Smart Citations

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

Manan¹,

Mohamad²,

Ariff³

2017

JMEN

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“…Species of Monascus, which have been used in the production of traditional oriental foods similar to red mold rice, can produce different useful secondary metabolites, including red pigments, (natu-ral coloring agents), c-aminobutyric acid (GABA, antihypertensive), and monacolin K (MONK, a cholesterollowering drug) (Juzlova et al, 1996). Some Monascus compounds have applications as pharmaceuticals or food additives (Kraiak et al, 2000). In the former case, monacolin K was found to inhibit cholesterol synthesis and thus, to reduce hypolipidemia (Chairote et al, 2008;Lee et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Growth Performance and Meat Quality of Broiler Chicks Fed Germinated and Fermented Soybeans

Lee¹,

Shin²,

Park³

et al. 2010

Korean Journal for Food Science of Animal Resources

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This study was conducted to investigate the dietary effects of germinated and fermented (with Monascus pupureus) soybean screenings (GFS) on growth performance and meat quality in broiler chicken. A total of 750 1-day-old Ross × Ross male broiler chicks were randomly allocated into five groups (five replications with 30 birds each) and fed experimental diets for 5 wks as follows: Group 1, negative-control (antibiotics-free diet); Group 2, positive-control (negative-control with 10 ppm of Avilamycin); Group 3, negative-control with 0.3% GFS; Group 4, negative-control with 0.5% GFS; Group 5, negative-control with 1% GFS. The final body weight of each group fed a diet containing 1% GFS was significantly higher than that of the negative-control group. The feed conversion ratios of all groups fed diets containing GFS and the positivecontrol group were significantly improved compared to the negative-control group during the whole period (p<0.05). The relative weights of various organs along with the activities of serum glutamic oxaloacetic transaminase (GOT) and glutamic pyruvic transaminase (GPT) were not influenced by the dietary treatments. The levels of total serum cholesterol in groups fed diets containing 0.5% and 1% GFS were more significantly lowered compared to those of the control groups without GFS (p<0.05). There were no significant differences in the cecal microflora profiles among the groups. Further, the dietary treatments did not influence the physico-chemical properties of the edible meat, including the shear force, pH, meat color (CIE L*, a* and b*), and content of malondialdehyde (MDA). Cooking loss of breast muscle in the groups fed GFS was significantly lowered compared to that of the negative control group (p<0.05). These results indicate that dietary GFS could improve growth performance in broiler chicken and may affect meat quality in some instances.

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Sequencing and phylogenetic analyses of talaromyces amestolkiae from amazon: A producer of natural colorants

Zaccarim

Oliveira

Passarini

et al. 2018

Biotechnology Progress

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The population interest in health products is increasing day-by-day. Thus, the demand for natural products to be added in food and pharmaceutical commodity is also rising. Among these additives, colorants, which provides color to products, can be produced by microorganism through bioprocess. Looking for new source of natural colorants, fungi have been employed to this purpose producing novel and safer natural colorants. So, the main goal of this study was to describe a Talaromyces species able to produce natural colorants and investigate nutritional parameters of colorants production using statistical tool. The taxonomy classified the microorganism as Talaromyces amestolkiae. The statistical design evaluated pH and glucose, meat extract and meat peptone concentration as independent variables, and red colorants production as main response. Under the best condition (g/L: glucose 30, meat extract 1, meat peptone 10, and initial pH of 7.0) an increase of 229% in the red colorant production was achieved as compared with the initial media used. The dried fermented broth containing red colorants showed low cytotoxicity against fibroblasts cells (IC > 187.5 g/L) and effective antimicrobial activity against S. aureus (MIC of 2.5 g/L). Thus, T. amestolkiae colorants can be attractive to food and pharmaceutical applications as it does not produce toxic compounds and can promote protection against microorganism contaminants. © 2018 American Institute of Chemical Engineers Biotechnol. Prog., 1-12, 2018.

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Maximizing Yellow Pigment Production in Fed-Batch Culture of Monascus sp.

Cited by 10 publications

References 10 publications

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

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

Growth Performance and Meat Quality of Broiler Chicks Fed Germinated and Fermented Soybeans

Sequencing and phylogenetic analyses of talaromyces amestolkiae from amazon: A producer of natural colorants

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