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Strategies To Enhance Polyketide Pigment Production And Extraction In Monascus Purpureus

Arunkumar, J. and Parthiban, D. and Sankar, Bharathy.P and Sivachala, Nithyananth.S (2007) Strategies To Enhance Polyketide Pigment Production And Extraction In Monascus Purpureus. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Fungus M. purpureus is used in oriental countries in their traditional food preparations like red rice, red wine and meat products. M. purpureus produces 6 structurally related pigments called polyketides ranging in red, orange and yellow colours. Monocolins produced by this fungus reduces blood cholesterol level. Monascus can be cultivated by both submerged and solid state fermentation. However, high pigment yield is achieved by solid state fermentation. The investigation work focused on strategies to enhance polyketide pigment production and extraction in M. purpureus. The project work reveals the optimum incubation period of 8 days and 12 days for pigment production by submerged and solid state fermentation respectively. Mutant M2 produced maximum pigment in 5 days of submerged cultivation and by solid state fermentation enhanced pigmentation was noticed in mutant M6. Ten folds (2443.38 OD units/g dry red rice) increase in pigment production was recorded by using 9 day old mother culture as inoculum. Maximum recovery of polyketide pigments from red rice was possible using ethanol. These pigments exhibited high thermal stability. Natural pigments which is in great demand in food industry can be obtained by cultivation of M. purpureus in the above mentioned optimized conditions.
Uncontrolled Keywords: polyketides M. purpureus microbial pigments extraction
Subjects: 600 Technology > 08 Food technology > 10 Food Microorganisms
500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 04 Fungi
600 Technology > 08 Food technology > 09 Food Microbiology
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 18 Jun 2007 04:33
Last Modified: 09 May 2012 05:42
URI: http://ir.cftri.com/id/eprint/1201

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