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Optimization of Inoculum for enhanced Polyketide pigment production by Solid State Fermentation of Monascus purpureus

Aparna, M.B (2009) Optimization of Inoculum for enhanced Polyketide pigment production by Solid State Fermentation of 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: Monascus purpureus is an Ascomycetes fungus used in Orient countries in the preparation of traditional foods such as red rice, red wine, meat products, fermented fish etc. M. purpureus produces various metabolites, out of which polyketides are used as colouring agent. There are six structurally related pigments ranging in red, orange and yellow colours. The metabolites like Monocolins produced are effective in reducing blood cholesterol level. Thus they have high therapeutic value. M. purpureus can be grown both by submerged and solid state fermentation. The pigment production is high in solid state fermentation. The objective of this study was to optimize the conditions for enhanced production of polyketides by using mother culture as inoculum. The present study reveals that the optimum incubation period for submerged and solid state fermentation was 10 and 12 days respectively. The rice substrate inoculated with 8 day old mother culture gave maximum pigment yield (3343.69 OD Units/g dry red rice) on the 12th day, which was about 4 fold when compared to the control. Pigment extraction was carried out with different solvents like hexane, acetone and ethanol. The maximum recovery of polyketide pigment was possible by acetone. Qualitative analysis was carried out by TLC and pigment analysis was done by HPLC. The present study suggests that vi mother culture of 8 day old can be used as seed inoculum for scale up process in order to get an early pigmentation and maximum yield by solid-state fermentation.
Uncontrolled Keywords: Monascus purpureus solid state fermentation
Subjects: 600 Technology > 08 Food technology > 29 Microbiological food > 02 Fungi
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 02 Jun 2009 11:42
Last Modified: 28 Dec 2011 10:08
URI: http://ir.cftri.com/id/eprint/8955

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