Optimization of Pigment Extraction from Quinoa Flour Fermented by Monascus purpureus Supplemented with Fish Hydrolysate and Sodium Chloride

Effect of Fish Hydrolysate and Sodium Chloride on the Colour of Quinoa Flour Fermented by Monascus purpureus

“…The present inoculum preparation methodology was previously performed by our research group [5], where the filamentous fungus M. purpureus CECT 2955 from the Spanish Type Culture Collection (CECT) was used. The strain was resuspended and seeded on PDA (potato dextrose agar) in a Petri dish at 30 • C for 7 days, then seeded on QFH (quinoa flour agar), adjusted to pH 6 and incubated at 30 • C for 7 days.…”