An investigation on fermentative changes during the production of food bio-colours through solid state fermentation of broken rice by Monascus purpureus (MTCC 410)

Abstract

An attractive and stable colour is important in the marketability of foods and beverages. The utilization of broken rice as a by-product from agricultural farm can be of immense importance to convert relatively high-energy by-products into more useful and highly nutritious end product by use of microorganisms. In this respect the present investigation was aimed to address the fermentative changes in broken rice as a substrate during the production of food bio-colours through solid state fermentation by using Monascus purpureus (MTCC 410). The 7 days of SSF process was accompanied with the increase in the levels of protein, crude fat, crude fiber and ash content by values of 8.98% to 14.14%, 1.50% to 2.07%, 0.70% to 6.61% and 2.70% to 3.69% respectively while decrease in the level of carbohydrate by values of 74.32% to 27.71%, with lowering pH from 6.6 to 5.5. Present findings concluded that broken rice possesses good potentials for the bioconversion of the high energy organic materials into more useful and highly nutritious food bio-colours by Monascus purpureus (MTCC 410).

Effect of Solid-state Fermented Aquafeed on Growth Performance, Digestive Enzymes and Innate Immunity of Rohu, Labeo rohita

“…Microbial activities cease at a certain low level of moisture content and this establishes the lower limit at which solid state fermentation can take place (Moo-Young et al, 1983). The most regularly used solid substrates are cereal grains (Mhalaskar et al, 2017), legume seeds, wheat bran, lignocellulosic materials such as straws, sawdust or wood shavings and a wide range of plant and animal materials (Sadh et al, 2018). SSF technique has been employed intensively for the production of enzymes, antibiotics, surfactants and other value-added products.…”