scholarly journals Comparison of Monascus purpureus growth, pigment production and composition on different cereal substrates with solid state fermentation

2016 ◽  
Vol 7 ◽  
pp. 181-186 ◽  
Author(s):  
Ignatius Srianta ◽  
Elok Zubaidah ◽  
Teti Estiasih ◽  
Mamoru Yamada ◽  
Harijono
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Pigment Production ◽  
Monascus Purpureus

scholarly journals PENGARUH UKURAN PARTIKEL AMPAS SAGU DALAM PRODUKSI PIGMEN ANGKAK MENGGUNAKAN Monascus purpureus

2018 ◽  
Vol 22 (2) ◽  
pp. 111
Author(s):  
Alfi Asben ◽  
Deivy Andhika Permata
Keyword(s):  
Particle Size ◽  
Solid State ◽  
Solid State Fermentation ◽  
Raw Materials ◽  
Rice Flour ◽  
Monascus Purpureus ◽  
Color Intensity ◽  
Food Colorants

Angka pigment is one of food colorants that safe to used. It can be produced by subtrate that contain of sago hampas. The objective of the research was to get the appropriate of sago hampas particle size to produce the angkak pigment. The steps to produce of angkak pigment were (a) Preparation of raw materials (sago hampas and rice flour substrate with comparison 1:1 (12.5 : 12.5). This research used  three treatments of sago hampas particle size (40-60 mesh, 60-80 mesh, and >80 mesh) with 3 replications, (b) Preparation of Monascus purpureus culture, (c) Solid state fermentation to produce angkak pigment using M. purpureus. The results of the research showed that the substrate with hampas sago particle size 40-60 mesh produced  the best angkak pigment. The angkak pigment obtain the highest color intensity on λ 400 nm, λ 470 nm, λ 500 nm were 6004, 5110 and 3650 respectively, the highest used starch, antioxidant, toxicity, lovastatin and spore of  M.  purpureus were 11.07%, 45.95%, 1719.86 (LC50), 79 ppm, and 3.4 x 103 CPU/g respectively.

scholarly journals Production of Pigments by Filamentous Fungi Cultured on Agro-Industrial by-Products Using Submerged and Solid-State Fermentation Methods

Fermentation ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 295
Author(s):  
Tumisi Beiri Jeremiah Molelekoa ◽  
Thierry Regnier ◽  
Laura Suzanne da Silva ◽  
Wilma Augustyn
Keyword(s):  
Solid State ◽  
Filamentous Fungi ◽  
Solid State Fermentation ◽  
Culture Media ◽  
Pigment Production ◽  
Manufacturing Industries ◽  
Optimal Conditions ◽  
Pharmaceutical Industries ◽  
Lower Biomass ◽  
By Products

The food and pharmaceutical industries are searching for natural colour alternatives as required by consumers. Over the last decades, fungi have emerged as producers of natural pigments. In this paper, five filamentous fungi; Penicillium multicolour, P. canescens, P. herquie, Talaromyces verruculosus and Fusarium solani isolated from soil and producing orange, green, yellow, red and brown pigments, respectively, when cultured on a mixture of green waste and whey were tested. The culture media with varying pH (4.0, 7.0 and 9.0) were incubated at 25 °C for 14 days under submerged and solid-state fermentation conditions. Optimal conditions for pigment production were recorded at pH 7.0 and 9.0 while lower biomass and pigment intensities were observed at pH 4.0. The mycelial biomass and pigment intensities were significantly higher for solid-state fermentation (0.06–2.50 g/L and 3.78–4.00 AU) compared to submerged fermentation (0.220–0.470 g/L and 0.295–3.466 AU). The pigment intensities were corroborated by lower L* values with increasing pH. The λmax values for the pigments were all in the UV region. Finally, this study demonstrated the feasibility of pigment production using green waste:whey cocktails (3:2). For higher biomass and intense pigment production, solid-state fermentation may be a possible strategy for scaling up in manufacturing industries.

Fungal utilization of a known and safe macroalga for pigment production using solid-state fermentation

2013 ◽  
Vol 26 (3) ◽  
pp. 1547-1555 ◽  
Author(s):  
Thiyam General ◽  
Hye-Jin Kim ◽  
Binod Prasad ◽  
Hoang Tuan Anh Ngo ◽  
Nithya Vadakedath ◽  
...  
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Pigment Production

Response surface methodology (RSM) mediated interaction of media concentration and process parameters for the pigment production by Monascus purpureus MTCC 369 under solid state fermentation

2017 ◽  
Vol 46 (1) ◽  
pp. 14-20 ◽  
Author(s):  
Rachna Sehrawat ◽  
Paramjit S. Panesar ◽  
Tanya L. Swer ◽  
Anit Kumar
Keyword(s):  
Response Surface Methodology ◽  
Solid State ◽  
Response Surface ◽  
Solid State Fermentation ◽  
Cost Effective ◽  
Monascus Purpureus ◽  
Content Type ◽  
Pea Pod ◽  
Pharmaceutical Industries ◽  
Micro Organisms

Purpose This paper aims to extract colour from micro-organisms (as a source of natural pigments) using agro-industrial substrates to replace synthetic media by solid state fermentation. Nature is filled with colours. Due to health and environmental consciousness among people, use of synthetic colour has declined, and so the need to develop colour from cheap and easily available natural sources (plants, animals, micro-organisms and algae) using a cost-effective technique with higher yield and rapid growth. Monascus purpureus colour is a potent source of compounds (Dimerumic acid, Monacolin-k and -aminobutyric acid) having antimutagenic, antimicrobial and antiobesity, which helps in combating diseases. Design/methodology/approach Response surface methodology was used to optimise the biopigments extraction from Monascus purpureus using solid state fermentation. Findings The best optimised conditions for biopigments production using Monascus purpureus MTCC 369 were pH 5.4 at 32°C for 8 days 9 hours (8.9 days) from sweet potato peel and pea pod powder, 7.8 (w/w) and 3.9 per cent (w/w), respectively, which gave a final yield of 21 CVU/g. The model F-value of 69.18 and high value of adjusted determination coefficient 96.00 per cent implies high level of significance of the fitted model. Practical implications Extracted colour can be used in beverages, confectionery and pharmaceutical industries. Social implications Colour produced using Monascus purpureus MTCC 369 is a natural source. As consumers are reluctant to use synthetic colour because of the undesirable allergic reactions caused by them, so a biopigment produced is natural colouring compound with wide application in food sector. Originality/value Selected sources of carbon and nitrogen were not used earlier by any researcher to extract biopigment from Monascus purpureus MTCC 369.

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