Effect of aeration conditions on the production of red pigments by Monascus purpureus growth on prickly pear juice

Process Biochemistry

Volumn 31, Issue 6, 1996, Pages 543-547

  Hamdi, M ^a,b   Blanc, P J ^a   Goma, G ^a  

^a INSA   (France)

^b Ecole Superieure des Industries Alimentaires   (Tunisia)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 9344231366     PISSN: 13595113     EISSN: None     Source Type: Journal    
DOI: 10.1016/s0032-9592(96)00010-6     Document Type: Article

References (8)

1. Lin, C. F., Isolation and cultural conditions of Monascus sp. for the production of pigment in submerged culture. J. Ferment. Technol., 51 (1973) 407-14.
2. Carels, M. & Shepherd, D., The effect of changes in pH on phosphates and potassium uptake by Monascus rubiginosus ATCC 16367 in submerged shaken culture. Can. J. Microbiol., 25 (1979) 1484-8.
3. Broder, C. U. & Shepherd, D., Pigment production by Monascus purpureus with regard to quality and quantity. J. Food Science, 45 (1980) 567-9.
4. Zhang, G., Production de colorants alimentaires par fermentation immergée. Sc D. Thèse. Institut National des Sciences Appliquées, Toulouse, France, 1989.
5. Fabre, C. E., Santerre, A. L., Loret, M. O., Baberian, R., Pareilleux, A., Goma, G. & Blanc, P. J., Production and food applications of the red pigments of Monascus ruber. Food Sci., 58 (1993) 1099-110.
6. Han, O. & Hudgett, R. E., Effects of oxygen and carbon dioxide partial pressures on Monascus growth and pigment production in solid-state fermentations. Biotechnol. Prog., 8 (1992) 5-10.
7. Hamdi, M., Blanc, P. J. & Goma, G., Production of red pigment by Monascus purpureus growth on the prickly pear juice. Bioresource Technol. (submitted).
8. Mak, N. K., Fong, W. F. & Wong-Leung, L., Improved fermentative production of Monascus pigments in roller bottle culture. Enz. Microbiol. Technol., 12 (1990) 965-8.