Production of red pigments by Monascus purpureus in submerged culture

被引:3
|
作者
Lee B.-K. [1 ]
Park N.-H. [1 ]
Piao H.Y. [1 ]
Chung W.-J. [1 ]
机构
[1] Research Institute for Clean Technology, Department of Environmental Engineering and Biotechnology, Myong-Ji University
关键词
Monascus purpureus; Nutritional effect; Red pigments; Submerged culture;
D O I
10.1007/BF02933003
中图分类号
学科分类号
摘要
For the purpose of mass producing Monascus red pigments optimum medium composition and environmental conditions were investigated in submerged flask cultures. The optimum carbon and nitrogen sources were determined to be 30 g/L of glucose and 1.5 g/L of monosodium glutamate (MSG). Of the three metals examined, Fe2+ showed the strongest stimulatory effect on pigment production and some stimulatory effect was also found in Mn2+. Optimum pH and agitation speed were determined to be 6.5 and 700 rpm, respectively. Under the optimum culture conditions batch fermentation showed that the maximum biomass yield and specific productivity of red pigments were 0.20 g DCW/g glucose and, 32.5 OD500 g DCW-1 h -1, respectively.
引用
收藏
页码:341 / 346
页数:5
相关论文
共 50 条
  • [1] A new process for red pigment production by submerged culture of Monascus purpureus
    Hamdi, M
    Blanc, PJ
    Loret, MO
    Goma, G
    BIOPROCESS ENGINEERING, 1997, 17 (02): : 75 - 79
  • [2] A new process for red pigment production by submerged culture of Monascus purpureus
    M. Hamdi
    P. J. Blanc
    M. O. Loret
    G. Goma
    Bioprocess Engineering, 1997, 17 (2) : 75 - 79
  • [3] A new process for red pigment production by submerged culture of Monascus purpureus
    Hamdi, M.
    Blanc, P.J.
    Loret, M.O.
    Goma, G.
    Bioprocess and Biosystems Engineering, 1997, 17 (02) : 75 - 79
  • [4] PRODUCTION OF PIGMENTS BY MONASCUS-PURPUREUS IN SOLID CULTURE
    JOHNS, MR
    STUART, DM
    JOURNAL OF INDUSTRIAL MICROBIOLOGY, 1991, 8 (01): : 23 - 28
  • [5] Production of soluble dietary fibers and red pigments from potato pomace in submerged fermentation by Monascus purpureus
    Chen, Xiaoju
    Gui, Ruiyu
    Li, Nan
    Wu, Yuqing
    Chen, Ju
    Wu, Xuefeng
    Qin, Zhen
    Yang, Shang-Tian
    Li, Xingjiang
    PROCESS BIOCHEMISTRY, 2021, 111 : 159 - 166
  • [6] Nutrition regulation for the production of Monascus red and yellow pigment with submerged fermentation by Monascus purpureus
    Agboyibor, Clement
    Kong, Wei-Bao
    Zhang, Ai-Mei
    Niu, Shi-Quan
    BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY, 2019, 21
  • [7] PRODUCTION OF PIGMENTS BY THE FUNGUS MONASCUS PURPUREUS
    PatrovskY, M.
    Branska, B.
    Patakova, P.
    PROCEEDINGS OF THE 4TH INTERNATIONAL CONFERENCE ON CHEMICAL TECHNOLOGY, 1ST EDITION, 2016, : 499 - 502
  • [8] Optimizing Submerged Cultivation for the Production of Red Pigments by Monascus purpureus on Soybean Meals using Response Surface Methodology
    Keivani, Hadiseh
    Jahadi, Mahshid
    Ghasemisepero, Nafiseh
    APPLIED FOOD BIOTECHNOLOGY, 2020, 7 (03) : 143 - 152
  • [9] Stability Modeling of Red Pigments Produced by Monascus purpureus in Submerged Cultivations with Sugarcane Bagasse
    Silveira, Silvana Terra
    Daroit, Daniel Joner
    Sant'Anna, Voltaire
    Brandelli, Adriano
    FOOD AND BIOPROCESS TECHNOLOGY, 2013, 6 (04) : 1007 - 1014
  • [10] Stability Modeling of Red Pigments Produced by Monascus purpureus in Submerged Cultivations with Sugarcane Bagasse
    Silvana Terra Silveira
    Daniel Joner Daroit
    Voltaire Sant’Anna
    Adriano Brandelli
    Food and Bioprocess Technology, 2013, 6 : 1007 - 1014