Improving Solid-State Fermentation of Monascus purpureus on Agricultural Products for Pigment Production

In the present study, the effects of culture medium and temperature on red pigment production and mycelia growth were evaluated. The maximum red pigment production was found when Monascus purpureus CMU001 was cultivated on potato dextrose broth at 30 °C for 2 weeks. The highest amount of dry weight...

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Bibliographic Details
Published in:Food and bioprocess technology 2011-11, Vol.4 (8), p.1384-1390
Main Authors: Nimnoi, Pongrawee, Lumyong, Saisamorn
Format: Article
Language:English
Subjects:
Agricultural products
Agriculture
Arachis hypogaea
Autoclaving
Biotechnology
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
coconuts
Corn
corn meal
Crop production
Crop residues
culture media
Dextrose
Dietary supplements
Fermentation
Food Science
Galactose
Glucose
heat stability
High temperature
Interracial relationships
Mannitol
microbial growth
Monascus purpureus
Mycelia
Nuts
Original Paper
Pasteurization
peanut meal
Peanuts
Pigments
plant residues
Potatoes
Residues
Solanum tuberosum
Solid state fermentation
Sorbose
soybean meal
Soybeans
Substrates
temperature
Temperature effects
White people
Xylitol
yeast extract
Yeasts
yields
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Summary:In the present study, the effects of culture medium and temperature on red pigment production and mycelia growth were evaluated. The maximum red pigment production was found when Monascus purpureus CMU001 was cultivated on potato dextrose broth at 30 °C for 2 weeks. The highest amount of dry weight was achieved when cultivated on tryptone glucose yeast extract medium. Cheap agricultural products and residues were used as substrates for pigment production. Corn meal was the best substrate for pigment production (19.4 U/gds) when compared to peanut meal, coconut residue, and soybean meal. The highest pigment yield (129.63 U/gds) was found when corn meal was supplemented with 8% (w/w) glucose, followed by coconut residue (63.50 U/gds), peanut meal (52.50 U/gds), and soybean meal (22.50 U/gds). Galactose, sorbose, psicose, and mannitol were found to be good supplements next to glucose but not xylitol. Pigment was not stable at high temperature and long exposure to UV. The intensity of red pigment decayed 30.57% and 5.41% after autoclaving and pasteurization, respectively.
ISSN:1935-5130
1935-5149
DOI:10.1007/s11947-009-0233-8