Maximizing yellow pigment production in fed-batch culture of Monascus sp.

Krairak, Somchai; Yamamura, Keiji; Irie, Ryoichi; Nakajima, Mikio; Shimizu, Hiroshi; Chim-anage, Patoomporn; Yongsmith, Busaba; Shioya, Suteaki

doi:10.1016/s1389-1723(01)80002-5

Cited by 35 publications

(13 citation statements)

References 11 publications

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“…Moreover, in the first factorial design there was not a marked growth of the microorganism and glucose consumption was not total in all the conditions (Table ). It has been reported that the accumulation of red colorants is not proportional to cell growth in the fermentation of Monascus . The same observation can be done for Talaromyces amestolkiae .…”

Section: Resultsmentioning

confidence: 99%

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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Section: Resultsmentioning

confidence: 99%

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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“…Increased production of monacolin K was observed when a high concentration of glycerol was used as the sole carbon source for Monascus purpureus fermentation with the agricultural residue bagasse used as an inert carrier (Lu et al 2013). In past studies of Monascus pigment fermentation, research has mainly focused on improving cell densities and pigment production in fed-batch cultures with long incubation times (Krairak et al 2000; Lee et al 2013; Chen et al 2015). In fed-batch fermentation of Monascus , compared with low glucose concentration, high glucose concentration had different impact on the production of Monascus pigments (Chen and Johns 1994), and the characteristics of pigments were shifted in Monascus anka fed-batch culture with high cell densities (Chen et al 2015).…”

Section: Introductionmentioning

confidence: 99%

Metabolism and secretion of yellow pigment under high glucose stress with Monascus ruber

et al. 2017

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The biosynthesis of microbial secondary metabolites is induced by a wide range of environmental stresses. In this study, submerged fermentation of Monascus yellow pigments by Monascus ruber CGMCC 10910 under high glucose stress was investigated. The increase of lipid content was the major contributor to the increase of dry cell weight (DCW), and the lipid-free DCW was only slightly changed under high glucose stress, which benefited the accumulation of intracellular hydrophobic pigments. The fatty acid composition analysis in Monascus cell membranes showed that high glucose stress significantly increased the ratio of unsaturated/saturated fatty acid and the index of unsaturated fatty acid (IUFA) value, which would improve the fluidity and permeability of the cell membrane. As a consequence, high glucose stress increased extracellular yellow pigments production by enhancing secretion and trans-membrane conversion of intracellular pigments to the broth. The total yield of extracellular and intracellular yellow pigments per unit of lipid-free DCW increased by 94.86 and 26.31% under high glucose stress compared to conventional fermentation, respectively. A real-time quantitative PCR analysis revealed that the expression of the pigment biosynthetic gene cluster was up-regulated under high glucose stress. The gene mppE, which is associated with yellow pigment biosynthesis, was significantly up-regulated. These results indicated that high glucose stress can shift the Monascus pigment biosynthesis pathway to accumulate yellow pigments and lead to a high yield of both extracellular and intracellular yellow pigments. These findings have potential application in commercial Monascus yellow pigment production.Electronic supplementary materialThe online version of this article (doi:10.1186/s13568-017-0382-5) contains supplementary material, which is available to authorized users.

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“…A relatively high pigment concentration can be achieved in solid state fermentation, since the pigments are secreted into the grains. In contrast, the pigments are accumulated in the mycelia in submerged fermentation, which leads to a low pigment concentration . However, compared with solid state fermentation, the use of submerged fermentation for Monascus pigment production has its own unique advantages such as ease of scale‐up and avoidance of contamination and has been widely applied in the food industry.…”

Section: Introductionmentioning

confidence: 99%

Enhanced production of pigments by addition of surfactants in submerged fermentation of Monascus purpureus H1102

et al. 2013

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Maximizing yellow pigment production in fed-batch culture of Monascus sp.

Cited by 35 publications

References 11 publications

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

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

Metabolism and secretion of yellow pigment under high glucose stress with Monascus ruber

Enhanced production of pigments by addition of surfactants in submerged fermentation of Monascus purpureus H1102

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