Effect of yeast extract on growth kinetics of Monascus purpureus

• Published in: Applied biochemistry and biotechnology 2001, Vol.91 (1-9), p.311-316
• Main Authors: Pereira, D.G, Kilikian, B.V
• Format: Article
• Language: English
• Subjects: Ascomycota - growth & development; Ascomycota - metabolism; Bacteria; Biological and medical sciences; Bioreactors; Biotechnology; Culture Media; Food Coloring Agents - isolation & purification; Fundamental and applied biological sciences. Psychology; glucose; Growth kinetics; hyphae; inoculum; Kinetics; Methods. Procedures. Technologies; Microbial engineering. Fermentation and microbial culture technology; Microbiology; Monascus purpureus; pigments; Pigments, Biological - isolation & purification; Pigments, Biological - metabolism; salts; Solubility; spores; vegetative cells; yeast extract; Yeasts
• ISSN: 0273-2289; 1559-0291; 0273-2289
• DOI: 10.1385/ABAB:91-93:1-9:311

Growth kinetics and red pigment production of Monascus purpureus CCT 3802 was studied. A reproducible inoculum with extremely dispersed hyphae for bioreactor runs was obtained through a two-step cultivation in a shaker. First, the spores were cultivated in a complex medium rendering a suspension of vegetative cells. In the second step these cells were grown in a semisynthetic medium. Two types of media were employed in the bioreactor runs: a semisynthetic (glucose, salts, and yeast extract), and a synthetic, without yeast extract. The inclusion of yeast extract, caused an increase in cell yield on glucose (gamma(x/s)) as high as 40%. Also, yeast extract probably yielded a higher proportion of red pigment associated with the cell, relative to the synthetic medium. On the other hand, cells grown on the synthetic medium were slightly higher producers of red soluble pigments.