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Optimisation of Cultural Conditions for Enhanced Polyketide Pigment Production by Solid-State Fermentation of Monascus purpureus

Ahamed Ifthikar Marican, M. (2009) Optimisation of Cultural Conditions 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: Colourants add aesthetic appearance to food. The artificial colour in food is not good for health. So it is necessary to obtain attractive and safe colour from nature. Monascus purpureus is a fungus belonging to the group of ascomycetes, which can give the answer to the search of natural food colourant. It has been used in Oriental countries in the preparation of traditional food like red rice. It produces three different colours ranging in red, orange and yellow. It also produces metabolites like Monocolins, which are effective in reducing blood cholesterol level. It can be grown by both submerged and solid state fermentation. The pigment production is high in solid state fermentation. The objective of the 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 pH was found to range from 4.5 to 6.0.The substrate inoculated with 8 days old mother culture inoculum gave maximum pigment yield (3205.63 OD Units/g dry red rice) on the 12th day. The pigment composition was determined spectrophotometrically using absorption maxima exhibited around 375 nm, 475 nm and 500 nm by the yellow, orange and red compounds respectively. Purification of pigment was carried out by TLC method and analysed by HPLC. Co-culturing Saccharomyces cerevisiae cells with Monascus purpureus during solid state fermentation resulted in two fold increase in total pigment production. These finds are significant in enhancing the natural food colour production in large scale and there by meeting the current market demand of food processing industry.
Uncontrolled Keywords: Colourants Monascus purpureus solid state fermentation
Subjects: 600 Technology > 08 Food technology > 31 Food Additives
600 Technology > 08 Food technology > 29 Microbiological food > 02 Fungi
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 03 Jun 2009 07:01
Last Modified: 28 Dec 2011 10:08
URI: http://ir.cftri.com/id/eprint/8970

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