Production of red pigments by Monascus ruber in culture media containing corn steep liquor

Hamano, Patricia Sanae; Kilikian, Beatriz Vahan

doi:10.1590/s0104-66322006000400002

Cited by 58 publications

(34 citation statements)

References 14 publications

(12 reference statements)

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“…The use of corn cob powder as a substrate for production of pigments by M. purpureus resulted in greater pigment production [68] than other substrates, as jackfruit seed [69], corn steep liquor [70], and grape waste [71]. In the black yeast Hortaea werneckii, it was observed that rice bran acts as the cheapest source for increased production of melanin by than wheat bran and coconut cake [72].…”

Section: Melaninmentioning

confidence: 99%

Production of Melanin Pigment by Fungi and Its Biotechnological Applications

Sponchiado¹,

Sousa²,

Andrade³

et al. 2017

Melanin

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Production of the microbial pigments is one of the emerging fields of research due to a growing interest of the industry for safer products, easily degradable and eco-friendly. Fungi constitute a valuable source of pigments because they are capable of producing high yields of the substance in the cheap culture medium, making the bioprocess economically viable on the industrial scale. Some fungal species produce a dark-brown pigment, known as melanin, by oxidative polymerization of phenolic compounds, such as glutaminyl-3,4-dihydroxybenzene (GDHB) or catechol or 1,8-dihydroxynaphthalene (DHN) or 3,4-dihydroxyphenylalanine (DOPA). This pigment has been reported to act as "fungal armor" due to its ability to protect fungi from adverse conditions, neutralizing oxidants generated in response to stress. Apart from the scavenging activity, melanin exhibits other biological activities, including thermoregulatory, radio-and photoprotective, antimicrobial, antiviral, cytotoxic, anti-inflammatory, and immunomodulatory. Studies have shown that the media composition and cultivation conditions affect the pigment production in fungi and the manipulation of these parameters can result in an increase in pigment yield for large-scale pigment production. This chapter presents a comprehensive discussion of the research on fungal melanin, including the recently discovered biological activities and the potential use of this pigment for various biotechnological applications in the fields of biomedicine, dermocosmetics, materials science, and nanotechnology.

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Section: Melaninmentioning

confidence: 99%

Production of Melanin Pigment by Fungi and Its Biotechnological Applications

Sponchiado¹,

Sousa²,

Andrade³

et al. 2017

Melanin

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“…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]. Co-product of biodiesel Pure M. ruber [83] Corn steep liquor 5-10 M. ruber [84] Effect of nitrogen source…”

Section: Effect Of Carbon Sourcementioning

confidence: 99%

“…Different types of carbon source are used depending upon the Monascus species, as shown in Table 2 [79][80][81][82][83][84]. Co-product of biodiesel Pure M. ruber [83] Corn steep liquor 5-10 M. ruber [84] Effect of nitrogen source…”

Section: Effect Of Carbon Sourcementioning

confidence: 99%

“…On the other hand, when pH is kept constant at pH 6.0, 7.0 and 8.0 throughout the fermentation, the pigment productivity, measured as optical density, is less than in fermentation without pH control [70]. Buhler et al [83] reported that M. ruber favors release of red pigment into the medium when the pH range is maintained between 5.45 and 6.23.…”

Section: Effect Of Phmentioning

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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“…Pigment production varies with cultivation conditions. These filamentous fungi or the pigments derived from them are mostly used as food colour in imitation crabmeat, soybean products, jellies, milk, ice cream, fish ketchup, rice wine, soyabean cheese and anka production (Hamano and Kilikian, 2006).…”

Section: Introductionmentioning

confidence: 99%

Optimization of Monascus Pigment Production and its Antibacterial Activity

Kumar¹,

Karna²,

Sharma³

2017

Int. J. Curr. Res. Biosci. Plant Biol.

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A b s t r a c t A r t i c l e I n f oMonascus purpureus was used for pigment production in different media. Synthetic medium containing (gL -1 glucose, 30; MSG, 1.5; KH 2 PO 4 , 2.5; MgSO 4 .7H 2 O, 0.5 and FeSO 4 . 7H 2 O, 14 mg/l) yielded the maximum pigment production (3.6 AU/ml) followed by potato dextrose broth (3.4 AU/ml) and malt extract medium (2.8 AU/ml). The optimized synthetic medium showed 1.5 fold increases in the pigment production. Further, solid state fermentation was carried out using wheat, rice, jackfruit seed powder and cotton fibers in the form of 1-2 cm length flakes absorbed with potato dextrose broth. Maximum pigment production (65.0 AU/gds) was obtained in rice followed by wheat (62.0 AU/gds) followed by jackfruit seed powder (60.0 AU/gds) and cotton (58.0 AU/gds). Solid state fermentation was more effective than submerged fermentation for overall pigment production by M. purpureus. Pigment was found to be stable from pH 3.0 to 9.0 and temperature 37°C to 121°C. Along with the pigment, M. purpureus also produced citrinin which was analyzed using TLC. A process for the production of citrininfree Monascus pigment has also been investigated which will be useful for various food applications. A correlation was established between citrinin antimicrobial activity and pigment production method. The pigment produced through solid-state and submerged fermentation showed inhibitory activity against Staphylococcus aureus, Shigella spp. and Bacillus spp. Hence, the pigment is useful as a food additive and to control the foodborne pathogens and to enhance the shelf-life of food products.

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Production of red pigments by Monascus ruber in culture media containing corn steep liquor

Cited by 58 publications

References 14 publications

Production of Melanin Pigment by Fungi and Its Biotechnological Applications

Production of Melanin Pigment by Fungi and Its Biotechnological Applications

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

Optimization of Monascus Pigment Production and its Antibacterial Activity

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