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Punsung Y, Pachit P, Kijpornyongpan T, Paliyavuth C, Imwattana K, Piapukiew J. Optimizing conditions of mycelial inoculum immobilized in Ca-alginate beads: a case study in ectomycorrhizal fungus Astraeus odoratus. World J Microbiol Biotechnol 2024; 40:238. [PMID: 38858319 DOI: 10.1007/s11274-024-03962-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2024] [Accepted: 03/19/2024] [Indexed: 06/12/2024]
Abstract
Ectomycorrhizal inoculum has emerged as a critical tool for forest restoration, especially under challenging climate change conditions. The inoculation of selective ectomycorrhizal fungi can enhance seedling survival and subsequent growth in the field. This study optimized the liquid media for mycelial growth of Astraeus odoratus strain K1 and the sodium alginate solution composition for enhanced mycelial viability after entrapment. Using Modified Melin-Norkrans as the optimal media for mycelial cultivation and 2% sodium alginate supplemented with Czapek medium, 0.25% activated charcoal, 5% sucrose, and 5% sorbitol in the alginate solution yielded the highest viability of A. odoratus mycelia. Preservation in distilled water and 10% glycerol at 25 °C for 60 days proved to be the most effective storage condition for the alginate beads. Both fresh and preserved alginate beads were tested for colonizing on Hopea odorata Roxb. seedlings, showing successful colonization and ectomycorrhizal root formation, with over 49% colonization. This study fills a crucial gap in biotechnology and ectomycorrhizal inoculum, paving the way for more effective and sustainable forest restoration practices.
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Affiliation(s)
- Yanisa Punsung
- Biotechnological Sciences Program, Faculty of Science, Chulalongkorn University, Pathum Wan, Bangkok, 10330, Thailand
| | - Pawara Pachit
- Biological Sciences Program, Faculty of Science, Chulalongkorn University, Pathum Wan, Bangkok, 10330, Thailand
| | | | - Chanita Paliyavuth
- Department of Botany, Faculty of Science, Chulalongkorn University, Pathum Wan, Bangkok, 10330, Thailand
| | - Karn Imwattana
- Department of Botany, Faculty of Science, Chulalongkorn University, Pathum Wan, Bangkok, 10330, Thailand
| | - Jittra Piapukiew
- Department of Botany, Faculty of Science, Chulalongkorn University, Pathum Wan, Bangkok, 10330, Thailand.
- Center of Excellence in Biocatalyst and Sustainable Biotechnology, Faculty of Science, Chulalongkorn University, Pathum Wan, Bangkok, 10330, Thailand.
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Abdel-Raheam HEF, Alrumman SA, Gadow SI, El-Sayed MH, Hikal DM, Hesham AEL, Ali MMA. Optimization of Monascus purpureus for Natural Food Pigments Production on Potato Wastes and Their Application in Ice Lolly. Front Microbiol 2022; 13:862080. [PMID: 35722342 PMCID: PMC9199577 DOI: 10.3389/fmicb.2022.862080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Accepted: 04/04/2022] [Indexed: 11/13/2022] Open
Abstract
During potato chips manufacturing, large amounts of wastewater and potato powder wastes are produced. The wastewater obtained at washing after cutting the peeled potatoes into slices was analyzed, and a large quantity of organic compounds and minerals such as starch (1.69%), protein (1.5%), total carbohydrate (4.94%), reducing sugar (0.01%), ash (0.14%), crude fat (0.11%), Ca (28 mg/L), Mg (245 mg/L), Fe (45.5 mg/L), and Zn (6.5 mg/L) were recorded; these wastes could be considered as valuable by-products if used as a fermentation medium to increase the value of the subsequent products and to exceed the cost of reprocessing. In this study, we used wastewater and potato powder wastes as a growth medium for pigment and biomass production by Monascus purpureus (Went NRRL 1992). The response surface methodology was used to optimize total pigment and fungal biomass production. The influence of potato powder waste concentration, fermentation period, and peptone concentration on total pigment and biomass production was investigated using the Box-Behnken design method with 3-factors and 3-levels. The optimal production parameters were potato powder waste concentration of 7.81%, fermentation period of 12.82 days, and peptone concentration of 2.87%, which produced a maximum total pigment of 29.86 AU/ml that include, respectively, a maximum biomass weight of 0.126 g/ml and the yield of pigment of 236.98 AU/g biomass. The pigments produced were used as coloring agents for ice lolly. This study has revealed that the ice lolly preparations supplemented with these pigments received high acceptability. Finally, we recommend using wastewater and potato powder wastes for pigment and biomass production, which could reduce the cost of the pigment production process on an industrial scale in the future.
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Affiliation(s)
| | - Sulaiman A. Alrumman
- Biology Department, College of Science, King Khalid University, Abha, Saudi Arabia
| | - Samir I. Gadow
- Department of Agricultural Microbiology, National Research Centre, Agriculture and Biology Research Institute, Cairo, Egypt
| | - Mohamed H. El-Sayed
- Department of Botany and Microbiology, Faculty of Science, Al-Azhar University, Cairo, Egypt
| | - Dalia M. Hikal
- Nutrition and Food Science, Home Economics Department, Faculty of Specific Education, Mansoura University, Mansoura, Egypt
| | - Abd El-Latif Hesham
- Department of Genetics, Faculty of Agriculture, Beni-Suef University, Beni Suef, Egypt
| | - Maysa M. A. Ali
- Botany and Microbiology Department, Faculty of Science, Assuit University, Assuit, Egypt
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Chen X, Chen M, Wu X, Li X. Cost-effective process for the production of Monascus pigments using potato pomace as carbon source by fed-batch submerged fermentation. Food Sci Nutr 2021; 9:5415-5427. [PMID: 34646512 PMCID: PMC8497832 DOI: 10.1002/fsn3.2496] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2021] [Revised: 06/28/2021] [Accepted: 07/17/2021] [Indexed: 11/20/2022] Open
Abstract
Potato pomace, generated from starch-processing industry, was applied as a cost-effective resource for producing Monascus pigments via submerged fermentation. First, the pigment-production capacity of potato pomace and its hydrolysate was compared. The results indicated that potato pomace was superior to its hydrolysate when used for producing Monascus pigments. The red and yellow pigments produced in potato pomace medium reached 27.8 and 19.7 OD units/ml in 7 days, with the yield of total pigments at 1,187.5 OD units/g, respectively, increased by 127.9%, 19.4%, and 46.3% compared with the data obtained from hydrolysate. Meanwhile, the citrinin produced in potato pomace medium decreased by 22.6%. Afterward, potato pomace, without hydrolysis, was used as carbon source to obtain the optimal pigment production conditions. In the batch fermentation process, it was found that high amount of pomace inhibited the growth rate of mycelia and the productivity of pigments, and the fed-batch fermentation process could enhance the yield and productivity of pigments. With the same final amount of pomace (80 g/L), the maximal levels of total pigments and productivity obtained from fed-batch process reached 118.8 OD units/ml and 13.2 OD units/(ml·day), which presented an increase of 35.2% and 67.1% compared with the not fed-batch group, respectively. The results demonstrated that potato pomace was a cost-effective substrate for producing Monascus pigments in terms of pigment production capacity and productivity when fed-batch submerged fermentation was applied.
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Affiliation(s)
- Xiaoju Chen
- College of Chemistry and Material EngineeringChaohu UniversityChaohuChina
| | - Minmin Chen
- College of Chemistry and Material EngineeringChaohu UniversityChaohuChina
| | - Xuefeng Wu
- Key Laboratory for Agricultural Products Processing of Anhui ProvinceSchool of Food and Biological EngineeringHefei University of TechnologyHefeiChina
| | - Xingjiang Li
- Key Laboratory for Agricultural Products Processing of Anhui ProvinceSchool of Food and Biological EngineeringHefei University of TechnologyHefeiChina
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Abdollahi F, Jahadi M, Ghavami M. Thermal stability of natural pigments produced by Monascus purpureus in submerged fermentation. Food Sci Nutr 2021; 9:4855-4862. [PMID: 34531997 PMCID: PMC8441413 DOI: 10.1002/fsn3.2425] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2021] [Revised: 05/16/2021] [Accepted: 06/06/2021] [Indexed: 01/06/2023] Open
Abstract
The major aim of the current study was to assess thermal stability of red pigments produced by Monascus purpureus ATCC 16362/PTCC 5303 in submerged fermentation. Natural pigments were produced by Monascus purpureus using stirred tank bioreactor. Stability of Monascus purpureus pigments was assessed under various temperature (50.2-97.8°C), salt (0%-2.5%), and pH (4.3-7.7) values. Thermal degradation constant and half-life value of the red Monascus purpureus pigments were analyzed using response surface methodology followed by a first-order kinetic reaction. Results of this study showed that pH, temperature, and salt content could affect red color stability of Monascus purpureus. The pigment showed various stabilities in various thermal conditions (temperature, salt, and pH). At high temperatures, degradation constant of the red pigments increased with decreasing pH, revealing that the Monascus red pigment was destroyed at lower pH values and salt could affect stability of the red pigments at lower temperatures.
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Affiliation(s)
- Fatemeh Abdollahi
- Department of Food Science and Technology, Science and Research BranchIslamic Azad UniversityTehranIran
| | - Mahshid Jahadi
- Department of Food Science and TechnologyFaculty of Agriculture, Isfahan (Khorasgan) BranchIslamic Azad UniversityIsfahanIran
| | - Mehrdad Ghavami
- Department of Food Science and Technology, Science and Research BranchIslamic Azad UniversityTehranIran
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OVAT Analysis and Response Surface Methodology Based on Nutrient Sources for Optimization of Pigment Production in the Marine-Derived Fungus Talaromyces albobiverticillius 30548 Submerged Fermentation. Mar Drugs 2021; 19:md19050248. [PMID: 33925595 PMCID: PMC8146719 DOI: 10.3390/md19050248] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 04/24/2021] [Accepted: 04/25/2021] [Indexed: 11/17/2022] Open
Abstract
Pigment production from filamentous fungi is gaining interest due to the diversity of fungal species, the variety of compounds synthesized, and the possibility of controlled massive productions. The Talaromyces species produce a large panel of metabolites, including Monascus-like azaphilone pigments, with potential use as natural colorants in industrial applications. Optimizing pigment production from fungal strains grown on different carbon and nitrogen sources, using statistical methods, is widespread nowadays. The present work is the first in an attempt to optimize pigments production in a culture of the marine-derived T. albobiverticillius 30548, under the influence of several nutrients sources. Nutrient combinations were screened through the one-variable-at-a-time (OVAT) analysis. Sucrose combined with yeast extract provided a maximum yield of orange pigments (OPY) and red pigments (RPY) (respectively, 1.39 g/L quinizarin equivalent and 2.44 g/L Red Yeast pigment equivalent), as well as higher dry biomass (DBW) (6.60 g/L). Significant medium components (yeast extract, K2HPO4 and MgSO4·7H2O) were also identified from one-variable-at-a-time (OVAT) analysis for pigment and biomass production. A five-level central composite design (CCD) and a response surface methodology (RSM) were applied to evaluate the optimal concentrations and interactive effects between selected nutrients. The experimental results were well fitted with the chosen statistical model. The predicted maximum response for OPY (1.43 g/L), RPY (2.59 g/L), and DBW (15.98 g/L) were obtained at 3 g/L yeast extract, 1 g/L K2HPO4, and 0.2 g/L MgSO4·7H2O. Such optimization is of great significance for the selection of key nutrients and their concentrations in order to increase the pigment production at a pilot or industrial scale.
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Parul, Thiyam G, Dufossé L, Sharma A. Characterization of Talaromyces purpureogenus strain F extrolites and development of production medium for extracellular pigments enriched with antioxidant properties. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.08.012] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Xu D, Wang P, Zhang X, Zhang J, Sun Y, Gao L, Wang W. High-throughput sequencing approach to characterize dynamic changes of the fungal and bacterial communities during the production of sufu, a traditional Chinese fermented soybean food. Food Microbiol 2020; 86:103340. [PMID: 31703864 DOI: 10.1016/j.fm.2019.103340] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2019] [Revised: 09/19/2019] [Accepted: 09/20/2019] [Indexed: 10/25/2022]
Abstract
Red sufu is a traditional food produced by the fermentation of soybean. In this study, sufu samples were periodically collected during the whole fermentation to investigate the dynamic changes of fungal and bacterial communities using high-throughput sequencing technology. The overall process can be divided into pre- and post-fermentation. During post-fermentation, the pH value showed a gradual decrease over time while the amino nitrogen content increased. Trichosporon, Actinomucor and Cryptococcus were the main genera in pre-fermentation while Monascus and Aspergillus were dominant in post-fermentation. This huge shift in fungal composition was caused by process procedure of pouring dressing mixture. However, the bacterial composition was not greatly changed after pouring dressing mixture, the Acinetobacter and Enterobacter were the predominant genera throughout the whole process. Furthermore, Bacillus species were first detected after adding dressing mixture, but declined abruptly to a very low level (0.07%) by the end of the fermentation. Our work demonstrates the dynamic changes of physicochemical properties and microbial composition in every fermentation stage, the knowledge of which could potentially serve as a foundation for improving the safety and quality of sufu in the future.
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Affiliation(s)
- Dandan Xu
- Beijing Academy of Food Sciences, 100068, Beijing, China; Beijing Food Brewing Institute, 100050, Beijing, China
| | - Peng Wang
- Beijing Academy of Food Sciences, 100068, Beijing, China; Beijing Food Brewing Institute, 100050, Beijing, China
| | - Xin Zhang
- Beijing Academy of Food Sciences, 100068, Beijing, China
| | - Jian Zhang
- Beijing Academy of Food Sciences, 100068, Beijing, China; Beijing Food Brewing Institute, 100050, Beijing, China
| | - Yong Sun
- Beijing Academy of Food Sciences, 100068, Beijing, China
| | - Lihua Gao
- Beijing Academy of Food Sciences, 100068, Beijing, China
| | - Wenping Wang
- Beijing Academy of Food Sciences, 100068, Beijing, China.
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8
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Virk MS, Ramzan R, Virk MA, Yuan X, Chen F. Transfigured Morphology and Ameliorated Production of Six Monascus Pigments by Acetate Species Supplementation in Monascus ruber M7. Microorganisms 2020; 8:microorganisms8010081. [PMID: 31936171 PMCID: PMC7023389 DOI: 10.3390/microorganisms8010081] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Revised: 11/26/2019] [Accepted: 12/14/2019] [Indexed: 12/20/2022] Open
Abstract
Monascus species have been used for the production of many industrially and medically important metabolites, most of which are polyketides produced by the action of polyketide synthases that use acetyl-CoA and malonyl-CoA as precursors, and some of them are derived from acetate. In this study the effects of acetic acid, and two kinds of acetates, sodium acetate and ammonium acetate at different concentrations (0.1%, 0.25% and 0.5%) on the morphologies, biomasses, and six major Monascus pigments (MPs) of M. ruber M7 were investigated when M7 strain was cultured on potato dextrose agar (PDA) at 28 °C for 4, 8, 12 days. The results showed that all of the added acetate species significantly affected eight above-mentioned parameters. In regard to morphologies, generally the colonies transformed from a big orange fleecy ones to a small compact reddish ones, or a tightly-packed orange ones without dispersed mycelia with the increase of additives concentration. About the biomass, addition of ammonium acetate at 0.1% increased the biomass of M. ruber M7. With respect to six MPs, all acetate species can enhance pigment production, and ammonium acetate has the most significant impacts. Production of monascin and ankaflavin had the highest increase of 11.7-fold and 14.2-fold in extracellular contents at the 8th day when 0.1% ammonium acetate was supplemented into PDA. Intracellular rubropunctatin and monascorubrin contents gained 9.6 and 6.46-fold at the 8th day, when 0.1% ammonium acetate was added into PDA. And the extracellular contents of rubropunctamine and monascorubramine were raised by 1865 and 4100-fold at the 4th day when M7 grew on PDA with 0.5% ammonium acetate.
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Affiliation(s)
- Muhammad Safiullah Virk
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan 430070, China; (M.S.V.); (R.R.); (X.Y.)
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Rabia Ramzan
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan 430070, China; (M.S.V.); (R.R.); (X.Y.)
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | | | - Xi Yuan
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan 430070, China; (M.S.V.); (R.R.); (X.Y.)
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Fusheng Chen
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan 430070, China; (M.S.V.); (R.R.); (X.Y.)
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
- Correspondence: ; Tel.: +86-27-87282111
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Lagashetti AC, Dufossé L, Singh SK, Singh PN. Fungal Pigments and Their Prospects in Different Industries. Microorganisms 2019; 7:E604. [PMID: 31766735 PMCID: PMC6955906 DOI: 10.3390/microorganisms7120604] [Citation(s) in RCA: 74] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2019] [Revised: 11/13/2019] [Accepted: 11/18/2019] [Indexed: 12/22/2022] Open
Abstract
The public's demand for natural, eco-friendly, and safe pigments is significantly increasing in the current era. Natural pigments, especially fungal pigments, are receiving more attention and seem to be in high demand worldwide. The immense advantages of fungal pigments over other natural or synthetic pigments have opened new avenues in the market for a wide range of applications in different industries. In addition to coloring properties, other beneficial attributes of fungal pigments, such as antimicrobial, anticancer, antioxidant, and cytotoxic activity, have expanded their use in different sectors. This review deals with the study of fungal pigments and their applications and sheds light on future prospects and challenges in the field of fungal pigments. Furthermore, the possible application of fungal pigments in the textile industry is also addressed.
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Affiliation(s)
- Ajay C. Lagashetti
- Biodiversity and Palaeobiology Group, National Fungal Culture Collection of India (NFCCI), MACS’ Agharkar Research Institute, G.G. Agarkar Road, Pune 411004, India; (A.C.L.); (P.N.S.)
| | - Laurent Dufossé
- Chimie et Biotechnologie des Produits Naturels & ESIROI Agroalimentaire, Université de la Réunion, 15 Avenue René Cassin, CS 92003, F-97744 Saint-Denis CEDEX, France
| | - Sanjay K. Singh
- Biodiversity and Palaeobiology Group, National Fungal Culture Collection of India (NFCCI), MACS’ Agharkar Research Institute, G.G. Agarkar Road, Pune 411004, India; (A.C.L.); (P.N.S.)
| | - Paras N. Singh
- Biodiversity and Palaeobiology Group, National Fungal Culture Collection of India (NFCCI), MACS’ Agharkar Research Institute, G.G. Agarkar Road, Pune 411004, India; (A.C.L.); (P.N.S.)
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Suwannarach N, Kumla J, Nishizaki Y, Sugimoto N, Meerak J, Matsui K, Lumyong S. Optimization and characterization of red pigment production from an endophytic fungus, Nigrospora aurantiaca CMU-ZY2045, and its potential source of natural dye for use in textile dyeing. Appl Microbiol Biotechnol 2019; 103:6973-6987. [DOI: 10.1007/s00253-019-09926-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2019] [Revised: 05/14/2019] [Accepted: 05/16/2019] [Indexed: 10/26/2022]
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Kumura H, Ohtsuyama T, Matsusaki Y, Taitoh M, Koyanagi H, Kobayashi K, Hayakawa T, Wakamatsu J, Ishizuka S. Application of red pigment producing edible fungi for development of a novel type of functional cheese. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13707] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Haruto Kumura
- Laboratory of Applied Food Science Hokkaido University Sapporo Japan
| | - Takeru Ohtsuyama
- Laboratory of Dairy Food Science Hokkaido University Sapporo Japan
| | - Yoh‐hey Matsusaki
- Laboratory of Applied Food Science Hokkaido University Sapporo Japan
| | - Miho Taitoh
- Laboratory of Dairy Food Science Hokkaido University Sapporo Japan
| | - Haruka Koyanagi
- Laboratory of Dairy Food Science Hokkaido University Sapporo Japan
| | - Ken Kobayashi
- Laboratory of Dairy Food Science Hokkaido University Sapporo Japan
| | - Toru Hayakawa
- Laboratory of Applied Food Science Hokkaido University Sapporo Japan
| | | | - Satoshi Ishizuka
- Laboratory of Nutritional Biochemistry Hokkaido University Sapporo Japan
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Orak T, Caglar O, Ortucu S, Ozkan H, Taskin M. Chicken feather peptone: A new alternative nitrogen source for pigment production by Monascus purpureus. J Biotechnol 2018; 271:56-62. [DOI: 10.1016/j.jbiotec.2018.02.010] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2017] [Revised: 01/20/2018] [Accepted: 02/20/2018] [Indexed: 01/12/2023]
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13
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Chen D, Xue Y, Chen M, Li Z, Wang C. Optimization of submerged fermentation medium for citrinin-free monascin production by Monascus. Prep Biochem Biotechnol 2018; 46:772-779. [PMID: 26950801 DOI: 10.1080/10826068.2015.1135461] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
Microbial fermentation of citrinin-free Monascus pigments is in favor in the development of food industry. This study investigated the influences of carbon source, nitrogen source, and mineral salts on the cell growth, monascin (MS), and citrinin (CT) production in Monascus M9. A culture medium composition was established for maximizing the production of citrinin-free MS in submerged culture, as follows: 50 g/L Japonica rice powder, 20 g/L NH4NO3, 3 g/L NaNO3, 1.5 g/L KH2PO4, 1 g/L MgSO4 · 7H2O, 0.2 g/L MnSO4. Under these conditions, no CT was detectable by high performance liquid chromatography. The yield of MS reached 14.11 mg/g, improving approximately 30% compared with before optimization.
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Affiliation(s)
- Di Chen
- a Key Laboratory of Food Nutrition and Safety, Ministry of Education, School of Food Engineering and Biotechnology , Tianjin University of Science and Technology , Tianjin , China
| | - Yuan Xue
- a Key Laboratory of Food Nutrition and Safety, Ministry of Education, School of Food Engineering and Biotechnology , Tianjin University of Science and Technology , Tianjin , China
| | - Mianhua Chen
- a Key Laboratory of Food Nutrition and Safety, Ministry of Education, School of Food Engineering and Biotechnology , Tianjin University of Science and Technology , Tianjin , China
| | - Zhenjing Li
- a Key Laboratory of Food Nutrition and Safety, Ministry of Education, School of Food Engineering and Biotechnology , Tianjin University of Science and Technology , Tianjin , China
| | - Changlu Wang
- a Key Laboratory of Food Nutrition and Safety, Ministry of Education, School of Food Engineering and Biotechnology , Tianjin University of Science and Technology , Tianjin , China
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da Costa JPV, Vendruscolo F. Production of red pigments by Monascus ruber CCT 3802 using lactose as a substrate. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2017. [DOI: 10.1016/j.bcab.2017.05.010] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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15
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Koli SH, Suryawanshi RK, Patil CD, Patil SV. Fluconazole treatment enhances extracellular release of red pigments in the fungus Monascus purpureus. FEMS Microbiol Lett 2017; 364:3071826. [DOI: 10.1093/femsle/fnx058] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2017] [Accepted: 03/11/2017] [Indexed: 11/12/2022] Open
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16
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Urista CM, Rodríguez JG, Corona AA, Cuenca AA, Jurado AT. Pigments from fungi, an opportunity of production for diverse applications. Biologia (Bratisl) 2016. [DOI: 10.1515/biolog-2016-0144] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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17
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Monascus: a Reality on the Production and Application of Microbial Pigments. Appl Biochem Biotechnol 2016; 178:211-23. [PMID: 26472672 DOI: 10.1007/s12010-015-1880-z] [Citation(s) in RCA: 62] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2015] [Accepted: 10/01/2015] [Indexed: 10/22/2022]
Abstract
Monascus species can produce yellow, orange, and red pigments, depending on the employed cultivation conditions. They are classified as natural pigments and can be applied for coloration of meat, fishes, cheese, beer, and pates, besides their use in inks for printer and dyes for textile, cosmetic, and pharmaceutical industries. These natural pigments also present antimicrobial activity on pathogenic microorganisms and other beneficial effects to the health as antioxidant and anticholesterol activities. Depending on the substrates, the operational conditions (temperature, pH, dissolved oxygen), and fermentation mode (state solid fermentation or submerged fermentation), the production can be directed for one specific color dye. This review has a main objective to present an approach of Monascus pigments as a reality to obtaining and application of natural pigments by microorganisms, as to highlight properties that makes this pigment as promising for worldwide industrial applications.
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Vendruscolo F, Schmidell W, Moritz DE, Bühler RMM, de Oliveira D, Ninow JL. Isoelectric point of amino acid: Importance for monascus pigment production. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2016. [DOI: 10.1016/j.bcab.2015.12.006] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Singh N, Goel G, Singh N, Kumar Pathak B, Kaushik D. Modeling the red pigment production by Monascus purpureus MTCC 369 by Artificial Neural Network using rice water based medium. FOOD BIOSCI 2015. [DOI: 10.1016/j.fbio.2015.04.001] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Chen ZY, Feng YZ, Cui C, Zhao HF, Zhao MM. Effects of koji-making with mixed strains on physicochemical and sensory properties of Chinese-type soy sauce. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:2145-2154. [PMID: 25312834 DOI: 10.1002/jsfa.6952] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/21/2014] [Revised: 09/21/2014] [Accepted: 10/08/2014] [Indexed: 06/04/2023]
Abstract
BACKGROUND Two kinds of soy sauces were prepared with Aspergillus oryzae koji (SSAO) and mixed koji (SSAOM, A. oryzae mouldstarter:Monascus purpureus mouldstarter = 1:2, w/w) respectively. The effects of mixed koji on the essential indices, oxygen radical absorption capacity, color indices, free amino acids and volatile compounds of soy sauce have been studied, followed by a sensory evaluation between SSAO and SSAOM. RESULTS The contents of non-salt soluble solid, reducing sugar, total acid, total nitrogen and amino nitrogen in SSAOM increased by 21.50%, 9.88%, 15.35%, 5.98% and 41.43%, respectively, compared with the control SSAO, owing to the higher activities of acid protease and glucoamylase in the mixed koji. Moreover, SSAOM showed higher antioxidant activity, higher levels of free amino acids and much more attractive color. Meanwhile, flavor groups such as esters, aldehydes, pyrazines and sulfur-containing compounds in SSAOM were also improved. The contents of free amino acids and aroma compounds were consistent with the sensory evaluation. According to descriptive sensory analysis, SSAOM showed higher intensity for sweet and umami attributes; in addition, higher flowery, burnt, fruity and caramel-like attributes were perceived in SSAOM, while SSAO showed higher ethanolic and sour attributes. CONCLUSIONS The investigated soy sauce prepared with mixed koji can be considered as an effective method to accelerate the fermentation process and improve the flavor of soy sauce.
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Affiliation(s)
- Zhi-Yao Chen
- College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China
- Sericulture and Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China
| | - Yun-Zi Feng
- College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China
| | - Chun Cui
- College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China
| | - Hai-Feng Zhao
- College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China
| | - Mou-Ming Zhao
- College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China
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Red pigment production by Monascus purpureus using sweet potato-based medium in submerged fermentation. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13749-015-0032-y] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Influence of Light Intensity on Growth and Pigment Production by Monascus ruber in Submerged Fermentation. Appl Biochem Biotechnol 2015; 176:1277-89. [PMID: 25957271 DOI: 10.1007/s12010-015-1645-8] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2015] [Accepted: 04/21/2015] [Indexed: 10/23/2022]
Abstract
To reduce environmental problems caused by glycerine accumulation and to make the production of biodiesel more profitable, crude glycerin without treatment was used as substrate for obtaining higher value-added bioproducts. Monascus ruber is a filamentous fungus that produces pigments, particularly red ones, which are used for coloring foods (rice wine and meat products). The interest in developing pigments from natural sources is increasing due to the restriction of using synthetic dyes. The effects of temperature, pH, microorganism morphology, aeration, nitrogen source, and substrates have been studied in the cultivation of M. ruber. In this work, it was observed that light intensity is also an important factor that should be considered for understanding the metabolism of the fungus. In M. ruber cultivation, inhibition of growth and pigment production was observed in Petri dishes and blaffed flasks exposed to direct illumination. Growth and pigment production were higher in Petri dishes and flasks exposed to red light and in the absence of light. Radial growth rate of M. ruber in plates in darkness was 1.50 mm day(-1) and in plates exposed to direct illumination was 0.59 mm day(-1). Maximum production of red pigments (8.32 UA) and biomass (8.82 g L(-1)) were obtained in baffled flasks covered with red film and 7.17 UA of red pigments, and 7.40 g L(-1) of biomass was obtained in flasks incubated in darkness. Under conditions of 1248 lux of luminance, the maximum pigment production was 4.48 UA, with production of 6.94 g L(-1) of biomass, indicating that the fungus has photoreceptors which influence the physiological responses.
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Yang J, Chen Q, Wang W, Hu J, Hu C. Effect of oxygen supply on Monascus pigments and citrinin production in submerged fermentation. J Biosci Bioeng 2015; 119:564-9. [DOI: 10.1016/j.jbiosc.2014.10.014] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2014] [Revised: 10/21/2014] [Accepted: 10/21/2014] [Indexed: 11/30/2022]
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Arumugam G, Srinivasan S, Joshi G, Gopal D, Ramalingam K. Production and characterization of bioactive metabolites from piezotolerant deep sea fungus Nigrospora
sp. in submerged fermentation. J Appl Microbiol 2014; 118:99-111. [DOI: 10.1111/jam.12693] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2014] [Revised: 10/31/2014] [Accepted: 10/31/2014] [Indexed: 12/01/2022]
Affiliation(s)
- G.K. Arumugam
- Marine Biotechnology Division; Ocean Science and Technology for Islands Group; ESSO-National Institute of Ocean Technology; Ministry of Earth Sciences (MoES); Government of India; Chennai India
| | - S.K. Srinivasan
- Marine Biotechnology Division; Ocean Science and Technology for Islands Group; ESSO-National Institute of Ocean Technology; Ministry of Earth Sciences (MoES); Government of India; Chennai India
| | - G. Joshi
- Marine Biotechnology Division; Ocean Science and Technology for Islands Group; ESSO-National Institute of Ocean Technology; Ministry of Earth Sciences (MoES); Government of India; Chennai India
| | - D. Gopal
- Marine Biotechnology Division; Ocean Science and Technology for Islands Group; ESSO-National Institute of Ocean Technology; Ministry of Earth Sciences (MoES); Government of India; Chennai India
| | - K. Ramalingam
- Marine Biotechnology Division; Ocean Science and Technology for Islands Group; ESSO-National Institute of Ocean Technology; Ministry of Earth Sciences (MoES); Government of India; Chennai India
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25
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Saccharina japonica, a potential feedstock for pigment production using submerged fermentation. BIOTECHNOL BIOPROC E 2014. [DOI: 10.1007/s12257-013-0709-2] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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26
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Zhou Z, Yin Z, Hu X. Corncob hydrolysate, an efficient substrate forMonascuspigment production through submerged fermentation. Biotechnol Appl Biochem 2014; 61:716-23. [DOI: 10.1002/bab.1225] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2014] [Accepted: 03/14/2014] [Indexed: 01/09/2023]
Affiliation(s)
- Zhongxin Zhou
- State Key Laboratory of Bioreactor Engineering; East China University of Science and Technology; Shanghai 200237 People's Republic of China
| | - Zheng Yin
- State Key Laboratory of Food Science and Technology & Synergetic Innovation Center of Food Safety and Nutrition; Jiangnan University; Wuxi 214122 People's Republic of China
| | - Xiaoqing Hu
- State Key Laboratory of Bioreactor Engineering; East China University of Science and Technology; Shanghai 200237 People's Republic of China
- State Key Laboratory of Food Science and Technology & Synergetic Innovation Center of Food Safety and Nutrition; Jiangnan University; Wuxi 214122 People's Republic of China
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27
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Optimal C:N ratio for the production of red pigments by Monascus ruber. World J Microbiol Biotechnol 2014; 30:2471-9. [DOI: 10.1007/s11274-014-1672-6] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2013] [Accepted: 05/15/2014] [Indexed: 10/25/2022]
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28
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Pisareva EI, Kujumdzieva AV. Influence of Carbon and Nitrogen Sources on Growth and Pigment Production byMonascus PilosusC1Strain. BIOTECHNOL BIOTEC EQ 2014. [DOI: 10.1080/13102818.2010.10817890] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022] Open
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Banerjee D, Mondal A, Gupta M, Guha AK, Ray L. Optimization of fermentation conditions for green pigment production from Bacillus cereus M¹ 16 (MTCC 5521) and its pharmacological application. Lett Appl Microbiol 2013; 58:25-30. [PMID: 23992047 DOI: 10.1111/lam.12151] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2013] [Revised: 08/22/2013] [Accepted: 08/22/2013] [Indexed: 12/13/2022]
Abstract
UNLABELLED Optimal culture conditions for the production of green pigment was investigated. The optimal culture condition for the production of an extracellular green pigment by growing Bacillus cereus M(1) 16 (MTCC 5521) in a complex medium containing (g l(-1) ) Peptone-4.0, Beef Extract-9.0, NaCl-7.0, MgSO4 .7H2 O-1.0 and KH2 PO4 -5.0 was as follows pH-7.0 at 30°C for 72 h in a 5 l fermenter. Aeration rate and agitator speed had no effect on the pigment production. Thin layer chromatogram of the pigment extracted from the fermented broth with chloroform on silica gel GF254 using ethyl acetate and hexane (1 : 1) as solvent showed three fractions. The major fraction (C3 ) was separated out and identified as 9-methyl-1, 4, 5, 8-tetra-azaphenanthrene. Acute toxicity test revealed the nontoxic nature upto a dose of 2000 mg kg(-1) , b.wt., of mice. MTT assay showed the cytotoxic nature in HL60 cells having an IC50 of 2.47 mmol. So, this biopigment may have application in food, textile colorant and pharmaceutical industry. SIGNIFICANCE AND IMPACT OF THE STUDY This study demonstrated the optimum production of a biopigment (9-methyl-1, 4, 5, 8-tetra-azaphenanthrene) by fermentation of a complex medium with Bacillus cereus M(1) 16 (MTCC 5521) in submerged fermentation. This is the first investigation of toxicity and cytotoxicity activities of this biopigment. The study showed that the purified pigment had no toxicity to healthy albino mice but a high cytotoxicity activity in HL60 cancer cell line in vitro. The biopigment had further displayed dyeing capability to both solidified agar and cotton cloth. Therefore, it may represent a nontoxic and natural alternative to chemical dyes and pigments.
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Affiliation(s)
- D Banerjee
- Drug Development Diagnostics & Biotechnology Division, Indian Institute of Chemical Biology, Kolkata, India
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30
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Chysirichote T, Reiji T, Asami K, Ohtaguchi K. Quantification of the glucosamine content in the filamentous fungusMonascus rubercultured on solid surfaces. J Basic Microbiol 2013; 54:350-7. [DOI: 10.1002/jobm.201200350] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2012] [Accepted: 12/03/2012] [Indexed: 11/06/2022]
Affiliation(s)
- Teerin Chysirichote
- Department of Chemical Engineering; Tokyo Institute of Technology; Tokyo Japan
| | - Takahashi Reiji
- Department of Chemical Engineering; Tokyo Institute of Technology; Tokyo Japan
| | - Kazuhiro Asami
- Department of Chemical Engineering; Tokyo Institute of Technology; Tokyo Japan
| | - Kazuhisa Ohtaguchi
- Department of Chemical Engineering; Tokyo Institute of Technology; Tokyo Japan
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31
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Feng Y, Shao Y, Chen F. Monascus pigments. Appl Microbiol Biotechnol 2012; 96:1421-40. [PMID: 23104643 DOI: 10.1007/s00253-012-4504-3] [Citation(s) in RCA: 227] [Impact Index Per Article: 18.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2012] [Revised: 10/06/2012] [Accepted: 10/08/2012] [Indexed: 01/08/2023]
Abstract
Monascus pigments (MPs) as natural food colorants have been widely utilized in food industries in the world, especially in China and Japan. Moreover, MPs possess a range of biological activities, such as anti-mutagenic and anticancer properties, antimicrobial activities, potential anti-obesity activities, and so on. So, in the past two decades, more and more attention has been paid to MPs. Up to now, more than 50 MPs have been identified and studied. However, there have been some reviews about red fermented rice and the secondary metabolites produced by Monascus, but no monograph or review of MPs has been published. This review covers the categories and structures, biosynthetic pathway, production, properties, detection methods, functions, and molecular biology of MPs.
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Affiliation(s)
- Yanli Feng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, People's Republic of China
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Méndez A, Pérez C, Montañéz JC, Martínez G, Aguilar CN. Red pigment production by Penicillium purpurogenum GH2 is influenced by pH and temperature. J Zhejiang Univ Sci B 2012; 12:961-8. [PMID: 22135144 DOI: 10.1631/jzus.b1100039] [Citation(s) in RCA: 73] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The combined effects of pH and temperature on red pigment production and fungal morphology were evaluated in a submerged culture of Penicillium purpurogenum GH2, using Czapek-Dox media with d-xylose as a carbon source. An experimental design with a factorial fix was used: three pH values (5, 7, and 9) and two temperature levels (24 and 34 °C) were evaluated. The highest production of red pigment (2.46 g/L) was reached with a pH value of 5 and a temperature of 24 °C. Biomass and red pigment production were not directly associated. This study demonstrates that P. purpurogenum GH2 produces a pigment of potential interest to the food industry. It also shows the feasibility of producing and obtaining natural water-soluble pigments for potential use in food industries. A strong combined effect (p<0.05) of pH and temperature was associated with maximal red pigment production (2.46 g/L).
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Affiliation(s)
- Alejandro Méndez
- Department of Food Science and Technology, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo, Coahuila, Mexico
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Nutritional requirements for the improvement of growth and sporulation of several strains of Monascus purpureus on solid state cultivation. J Biomed Biotechnol 2012; 2011:487329. [PMID: 22253529 PMCID: PMC3255474 DOI: 10.1155/2011/487329] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2011] [Revised: 09/15/2011] [Accepted: 09/16/2011] [Indexed: 11/17/2022] Open
Abstract
This paper describes the nutritional requirements for the improvement of growth and sporulation of several strains of Monascus purpureus on solid state cultivation. The findings revealed that glucose enhanced growth of all M. purpureus strains tested but inhibited the sporulation rate. On the other hand, sucrose induced sporulation but inhibited production of cell mass. A combination of glucose and sucrose greatly enhanced sporulation and cell mass production of M. purpureus. Although growth and sporulation rate were related to the ratio of carbon to nitrogen (C/N ratio), the types and concentrations of carbon and nitrogen sources also greatly influenced the growth kinetics. Among the media tested, Hiroi-PDA medium was the most preferred medium for all M. purpureus strains tested for the enhancement of radial growth rate, sporulation, and cell production. Hence, Hiroi-PDA could be suggested as the generic basal medium for the cultivation of M. purpureus. However, individual medium optimization is required for significant enhancement in growth and sporulation of each strain of M. purpureus.
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Zhang L, Zhang L, Han X, Du M, Zhang Y, Feng Z, Yi H, Zhang Y. Enhancement of transglutaminase production in Streptomyces mobaraensis as achieved by treatment with excessive MgCl2. Appl Microbiol Biotechnol 2011; 93:2335-43. [DOI: 10.1007/s00253-011-3790-5] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2011] [Revised: 11/23/2011] [Accepted: 11/24/2011] [Indexed: 02/06/2023]
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35
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Velmurugan P, Hur H, Balachandar V, Kamala-Kannan S, Lee KJ, Lee SM, Chae JC, Shea PJ, Oh BT. Monascus pigment production by solid-state fermentation with corn cob substrate. J Biosci Bioeng 2011; 112:590-4. [DOI: 10.1016/j.jbiosc.2011.08.009] [Citation(s) in RCA: 84] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2010] [Revised: 08/09/2011] [Accepted: 08/09/2011] [Indexed: 11/28/2022]
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Huang Z, Xu Y, Zhang H, Li L, He Q, Li Y. Simultaneous determination of two Monascus metabolites in red yeast rice by HPLC using fluorescence detection. Food Chem 2011. [DOI: 10.1016/j.foodchem.2011.01.004] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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37
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Chysirichote T, Asami K, Ohtaguchi K. Relation between Hyphal Growth and Red Pigment Production of the Fungus Monascus ruber NBRC 32318 on Rice Starch Agar. JOURNAL OF CHEMICAL ENGINEERING OF JAPAN 2011. [DOI: 10.1252/jcej.11we074] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
| | - Kazuhiro Asami
- Department of Chemical Engineering, Tokyo Institute of Technology
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38
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Yoshizaki Y, Susuki T, Takamine K, Tamaki H, Ito K, Sameshima Y. Characterization of glucoamylase and α-amylase from Monascus anka: Enhanced production of α-amylase in red koji. J Biosci Bioeng 2010; 110:670-4. [DOI: 10.1016/j.jbiosc.2010.07.005] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2010] [Revised: 07/10/2010] [Accepted: 07/12/2010] [Indexed: 11/12/2022]
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DHALE MOHANA, PUTTANANJAIAH MOHANKUMARIH, SUKUMARAN UMESHKUMAR, GOVINDASWAMY VIJAYALAKSHMI. PRODUCTION OF MONASCUS PURPUREUS PIGMENTS; INFLUENCED BY AMIDASE AND ACID PROTEASE ACTIVITY. J Food Biochem 2010. [DOI: 10.1111/j.1745-4514.2010.00447.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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40
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Liu DC, Wu SW, Tan FJ. Effects of addition of anka rice on the qualities of low-nitrite Chinese sausages. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.04.114] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Tsukahara M, Shinzato N, Tamaki Y, Namihira T, Matsui T. Red Yeast Rice Fermentation by Selected Monascus sp. with Deep-Red Color, Lovastatin Production but No Citrinin, and Effect of Temperature-Shift Cultivation on Lovastatin Production. Appl Biochem Biotechnol 2009; 158:476-82. [DOI: 10.1007/s12010-009-8553-8] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2008] [Accepted: 01/29/2009] [Indexed: 10/21/2022]
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Babitha S, Soccol CR, Pandey A. Solid-state fermentation for the production of Monascus pigments from jackfruit seed. BIORESOURCE TECHNOLOGY 2007; 98:1554-60. [PMID: 16919934 DOI: 10.1016/j.biortech.2006.06.005] [Citation(s) in RCA: 111] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/15/2006] [Revised: 06/12/2006] [Accepted: 06/12/2006] [Indexed: 05/11/2023]
Abstract
The aim of the present work was to investigate the feasibility of jackfruit seed powder as a substrate for the production of pigments by Monascus purpureus in solid-state fermentation (SSF). A pigment yield of 25ODUnits/g dry fermented substrate was achieved by employing jackfruit seed powder with optimized process parameters such as 50% initial moisture content, incubation temperature 30 degrees C, 9x10(4)spores/g dry substrate inoculum and an incubation period of seven days. The color of the pigments was stable over a wide range of pH, apparently due to the buffering nature of the substrate, which could be a significant point for its scope in food applications. To the best of our knowledge this is the first report on pigment production using jackfruit seed powder in solid-state fermentation (SSF).
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Affiliation(s)
- Sumathy Babitha
- Biotechnology Division, Regional Research Laboratory, CSIR, Trivandrum 695 019, India
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CHUNG C, CHEN H, HSIEH P. APPLICATION OF THE TAGUCHI METHOD TO OPTIMIZE MONASCUS SPP. CULTURE. J FOOD PROCESS ENG 2007. [DOI: 10.1111/j.1745-4530.2007.00112.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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44
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Chiba S, Tsuyoshi N, Fudou R, Ojika M, Murakami Y, Ogoma Y, Oguchi M, Yamanaka S. Magenta pigment produced by fungus. J GEN APPL MICROBIOL 2006; 52:201-7. [PMID: 17116968 DOI: 10.2323/jgam.52.201] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
A fungus producing magenta was isolated from cellulosic material by visual observation on Czapek's agar media and the product was conventionally analyzed. The fungal strain that produced magenta pigment was closely related to Phoma herbarum. The type of fibers added to Czapek's medium influenced which pigments were produced. Mycelia attached to the surface of nylon-6 and excreted magenta pigment into the fibers. The pigment structure was partially determined. This is the first report of the production of magenta pigment by a microorganism specifically in the presence of nylon-6 fibers, via an unknown mechanism. This phenomenon raises the question of why and how the fungus disperses the pigment inside the fiber and suggests that fabrics can be dyed using microorganisms.
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Affiliation(s)
- Sanae Chiba
- Faculty of Textile Science and Technology, Shinshu University, Nagano, Japan
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