Monascus: a Reality on the Production and Application of Microbial Pigments

Vendruscolo, Francielo; Bühler, Rose Marie Meinicke; Carvalho, Júlio César de; Oliveira, Débora de; Moritz, Denise Esteves; Schmidell, Willibaldo; Ninow, Jorge Luiz

doi:10.1007/s12010-015-1880-z

Cited by 98 publications

(58 citation statements)

References 78 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.…”

Section: Pigment Analysis Methods and Amounts Producedmentioning

confidence: 99%

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%

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

Manan¹,

Mohamad²,

Ariff³

2017

JMEN

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“…Bühler et al (2015) reported that during cultivation of M. ruber, both pigment and biomass were higher under red light than in dark but highly inhibited by direct exposure to white light. Wang et al (2015) also reported that monascin production increased by about 15 to 27% when grown under blue light of different intensities and durations while Velmurugan et al (2010) reported that even yellow light inhibited both pigment and biomass production by M. purpureus.…”

Section: Effect Of Light On Pigment Production By Filamentous Fungimentioning

confidence: 99%

“…Production of fungal pigments is affected by both Ogbonna et al 961 nutritional and environmental factors. Some review articles on production and uses of fungal pigments (Dufosse et al, 2014;Chen et al, 2015;AbdelGhany, 2015;Vendruscolo et al, 2015) have shown that fungi are major sources of renewable and reliable natural food colourants. However, commercial production of these pigments requires good understanding of the factors that affect their production.…”

Section: Introductionmentioning

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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“…Common fungal pigments detected belong to the group of melanins, carotenoids, lycopene and xanthophylls [8,9,10,11]. These pigments offer protection to fungi and show diverse biological activity [12,13]. With globalization, there is an increasing trend for products with natural and safe pigments.…”

Section: Introductionmentioning

confidence: 99%

Spectrophotometric detection of Pigments from Aspergillus and Penicillium isolates

Narendrababu¹,

Shishupala²

2017

J App Biol Biotech

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Fungal pigments are extremely important for biotechnological exploitation. The present study was conducted to detect and analyze the pigments produced by selected Aspergillus and Penicillium isolates. The pigment producing fungi were isolated from soil and air. Fungi producing yellow and orange-red pigments were cultured on Potato dextrose broth and Czapek-Dox broth separately. Cellular pigments were extracted from mycelial mass and secretory pigments were extracted from culture filtrates using chloroform and ethyl acetate separately. Visible pigments were observed mostly in mycelial mass extracted in ethyl acetate. UV-Visible spectroscopic analysis provided detection of yellow pigment (380 nm) in Aspergillus isolate and orange-red pigment (463 nm) in Penicillium sp. The results also indicated that, the production of pigments in these fungi is dependent on the availability of nutrients in the medium. Extractability of the pigments was dependent on the solvent. These fungi may be exploited biotechnologically by maintaining suitable culture conditions for industrial production of pigments.

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Monascus: a Reality on the Production and Application of Microbial Pigments

Cited by 98 publications

References 78 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 food colourants by filamentous fungi

Spectrophotometric detection of Pigments from Aspergillus and Penicillium isolates

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