Effect of substrates on the production of Monascus biopigments by solid-state fermentation and pigment extraction using different solvents

Indian Journal of Biotechnology

Volumn 6, Issue 2, 2007, Pages 194-199

  Carvalho, Julio C ^a   Oishi, Bruno O ^a   Woiciechowski, Adenise L ^a   Pandey, Ashok ^b   Babitha, Sumathy ^b   Soccol, Carlos R ^a  

^a FEDERAL UNIVERSITY OF PARANÁ   (Brazil)

^b REGIONAL RESEARCH LABORATORY CSIR   (India)

Author keywords

Extraction; Monascus; Pigment; Solid state fermentation; Solvent; Substrate

Indexed keywords

ALCOHOL; DIMETHYL SULFOXIDE; METHANOL; PIGMENT; SOLVENT;

ARTICLE; CASSAVA; CONTROLLED STUDY; CORN; CULTURE MEDIUM; ENZYME SUBSTRATE; MONASCUS; NONHUMAN; RICE; SOLID STATE FERMENTATION; SOLVENT EXTRACTION; WHEAT;

MANIHOT ESCULENTA; MONASCUS; TRITICUM AESTIVUM; ZEA MAYS;

EID: 34247896969     PISSN: 09725849     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (19)

1. Kim J S, Choi K H, Choi J Y, Lee Y S & Kwon I B, US PAT. 5,429, 943 (1995).
2. Fabre C E, Goma G & Blanc P J, Production and food applications of the red pigments of Monascus ruber, J Food Sci, 58 (1993)5.
3. FDA-US Food and Drug Administration, Food Colour Facts, http://www.cfsan.fda.gov/~lrd/colorfac.html (over 1993 brochure). Accessed 25/07/2002.
4. Jacobson G & Wasileski J, Production of food colorants by fermentation, in Bioprocess production of flavour, fragrance, and colour ingredients, edited by A Gabelman (John Wiley & Sons, New York) 1994, 205-237.
5. Sato K, Iwakami S, Goda Y, Okuyama E & Yoshihira K et al., Novel natural colorants from Monascus anka U-1, Heterocycles, 34 (1992) 2057-2060.
6. Jůszlová P, Martínková L & Křen V, Secondary metabolites of the fungus, Monascus: A review, J Ind Microbiol, 16 (1996) 163-170.
7. Watanabe T, Yamamoto A, Nagai S & Terabe S, Separation and determination of Monascus yellow pigments for food by micellar eiectrokinetic chromatography. Anal Sci, 13 (1997) 571-575.
8. Wild D, Gábor T & Humpf H U, New Monascus metabolites with a pyridine structure in red fermented rice, J Agric Food Chem, 51 (2003) 5493-5496.
9. Shin C S, Kim H J, Kim M J & Ju J Y, Morphological change and enhanced pigment production of Monascus when co-cultured with Saccharomyces cerevisiae or Aspergillus oryzae, Biotechnol Bioeng, 59 (1998) 576-581.
10. Johns M R & Stuart D M, Production of pigments by Monascus purpureus in solid culture, J Ind Microbiol, 8 (1991) 23-38.
11. Lin T F & Demain A L, Formation of water-soluble Monascus red pigments by biological and semi-synthetic processes, J Ind Microbiol, 9 (1992) 173-179.
12. Soccol C R & Vandenberghe L P S, Overview of applied solid-state fermentation in Brazil, Biochem Eng J, 13 (2003) 205-218.
13. Yongsmith B, Tabloka W, Yongmanitchai W & Bavavoda R, Culture conditions for yellow pigment formation by Monascus sp. KB 10 grown on cassava medium, World J Microbiol Biotechnol, 9 (1993) 85-90.
14. Lee Y K, Chen D C & Toshiomi Y, Production of Monascus pigments by a solid-liquid state culture method, J Ferment Bioeng, 79 (1995) 516-518.
15. Carvalho J C, Soccol C R & Miyaoka M F, Produção de pigmentos de Monascus em meios à base de bagaço de mandioca, in Anais do VII Encontro (Regional Sul de Ciência e Tecnologia de Alimentos, Regional. Paraná-SBCTA-PR) 2001, ABM2-15.
16. Hamdi M, Blanc P J & Goma G, Effect of aeration conditions on the production of red pigments by Monascus purpureus growth on prickly pear juice, Process Biochem, 31 (1996) 543-547.
17. Kujumdzieva A V, Hallet J N, Savov V A & Rasheva T V, Monascus purpureus strain producer of pigments and by-products U.S. PAT. 5,627,068 (1997).
18. Carvalho J C, Pandey A, Babitha S & Soccol C R, Production of Monascus biopigments, An overview Agro Food Industry Hi-Tech, 14, 6 (2003) 37-42.
19. th edn (Atheheu, Rio de Janeiro) 1992.