Kinetic Characterization of Red Pigment of Monascus Purpureus at Different Level of Nitrogen Concentration.

 
 
 
  • Abstract
  • Keywords
  • References
  • PDF
  • Abstract


    Natural and synthetics colors are the two types of food coloring existed in the industries. Over time, most of synthetic colors were banned due to the clearly evident side effects and their possible carcinogenic effects. Pigment produced by Monascus purpureus is microbial origin and safe to use as food grade coloring. The aim of this research is to study the kinetic characterization of red pigment production throughout the solid state fermentation process at different level of nitrogen (peptone) concentration. The concentrations of nitrogen used are in between 1 to 5% of peptone. The highest  (0.1182 ),  ( 119.7 g   ),  ( 92.53),  (1.35), and    (0.016) are obtained at day 5 of fermentation period with the addition of 2% peptone. However, no further increase of the kinetic values with the increasing of peptone concentration from 2% to 5% was observed, except on  where the value was high with higher concentration. This indicates that with higher concentration the conversion of biomass to red pigment is enhanced.

     

     


  • Keywords


    Monascus purpureus; natural color; nitrogen source; red pigment; solid state fermentation.

  • References


      [1] Mapari, S. A., Thrane, U., & Meyer, A. S., 2010. Fungal polyketide azaphilone pigments as future natural food colorants. Trends in biotechnology, 28(6), 300-307.

      [2] Masone, D., & Chanforan, C., 2015. Study on the interaction of artificial and natural food colorants with human serum albumin: a computational point of view. Computational Biology and Chemistry, 56, 152-158.

      [3] Raja Rajeswari, T., Ponnusami, V., Sugumaran, K.R., 2014. Production of Monascus Pigment in low cost fermentation. International Journal of ChemTech Research.6(5), 2929-2932.

      [4] Srianta, I., Ristiarini, S., Nugerahani, I., Sen, S. K., Zhang, B. B., Xu, G. R., Blanc, P. J., 2014 Mini review: recent research and development of Monascus fermentation products. International Food Research Journal, 21(1), 1-12.

      [5] Cheirsilp, B., & Kitcha, S., 2015. Solid state fermentation by cellulolytic oleaginous fungi for direct conversion of lignocellulosic biomass into lipids: Fed-batch and repeated-batch fermentations. Industrial Crops and Products, 66, 73–80.

      [6] Prabhakar, A.*, Krishnaiah, K., Janaun, J. and Bono, a., 2005. An overview of Engineering Aspects of Solid State Fermentation. Malaysian Journal of Microbiology, 1(2), 10–16.

      [7] Lv, J., et al., 2017. Enhanced production of natural yellow pigments from Monascus purpureus by liquid culture: The relationship between fermentation conditions and mycelial morphology, Journal Bioscience and Bioengineering, 124 (4), 452-458.

      [8] K.Shi, D. Song, G. Chen, M. Pistolozzi, Z. Wu, L. Quan., 2015. Controlling composition and color characteristics of Monascus pigments by pH and nitrogen sources in submerged fermentation. Journal of Bioscience and Bioengineering, 120 (2), 145-154.

      [9] Zhang, X.W., Wang, J.H., Chen, M.H., Wang, C.L., 2013. Effect of nitrogen sources on production and photostability of Monascus Pigments in Liquid Fermentation. International Conference on Agricultural and Natural Resources Engineering, 5, 344-350.

      [10] Babitha, S., Soccol, C. R., & Pandey, A., 2007. Solid-state fermentation for the production of Monascus pigments from jackfruit seed. Bioresource Technology, 98(8), 1554–1560.

      [11] ]E.L. Gaden., 2000, Fermentation process kinetics, Biotechnology and Bioengineering, 67 (6), 629-635. Available onlinehttps://doi.org/10.1002/(SICI)1097-0290(20000320)67:6%3C629::AID-BIT2%3E3.0.CO;2-P

      [12] Xiong, X., Zhang, X., Wu, Z., & Wang, Z., 2015. Coupled aminophilic reaction and directed metabolic channeling to red Monascus pigments by extractive fermentation in nonionic surfactant micelle aqueous solution. Process Biochemistry, 50(2), 180-187.

      [13] Hamid, N. F., & M. Said, F., (2016). Factorial design screening for the red pigment production by Monascus purpureus Ftc 5356., Jurnal Teknologi ( Science and Engineering) 78: 11–2 , 13–17.

      [14] Velmurugan, P., Hur, H., Balachandar, V., Kamala-Kannan, S., Lee, K. J., Lee, S. M.,& Oh, B. T. (2011). Monascus pigment production by solid-state fermentation with corn cob substrate. Journal of bioscience and bioengineering, 112(6), 590-594.

      [15] Infantes, D., Gonzalez del Campo, A., Villasenor, J., Fernandez, F.J., 2011. Influence of pH, temperature and volatile fatty acids on hydrogen production by acidogenic fermentation. International Journal of Hydrogen Energy 36, 15595-15601.

      [16] Dikshit, R.,Tallapragada, P., 2011.Monascus purpureus: A potential source for natural pigment production, Journal of Microbiology and Biotechnology Research, 1(4), 167-174.

      [17] Said, F.B.M., 2010. Monascus Ruber ICMP 15220 fermentation for the production of pigments, PhD thesis, Massay University, New Zealand.


 

View

Download

Article ID: 17449
 
DOI: 10.14419/ijet.v7i3.26.17449




Copyright © 2012-2015 Science Publishing Corporation Inc. All rights reserved.