Biosynthesis of natural colorant by Talaromyces amestolkiae: Mycelium accumulation and colorant formation in incubator shaker and in bioreactor

Oliveira, Fernanda de; Ferreira, Laura Carmona; Neto, Álvaro Baptista; Teixeira, María Francisca Simas; Santos-Ebinuma, Valéria de Carvalho

doi:10.1016/j.bej.2020.107694

Cited by 17 publications

(22 citation statements)

References 69 publications

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“…Tolborg's group also reported that some amino acids can avoid the cocktail pigments phenomenon directing T. atroroseus to produce single atrorosins. Corroborating their work, only atrorosin S (92) was detected in the fermentation broth when serine was used as the sole nitrogen source. Addition of glutamic acid as a second nitrogen source induced the production of atrorosin E (94).…”

Section: Yield Improvementmentioning

confidence: 78%

“…Low pH (2.59 and 3) directed to small production of yellow pigments while red ones were not detected [ 86 ]. On a further study, T. amestolkiae DPUA 1275 was grown in MSG-glucose medium supplemented with three individual complex nitrogen sources (yeast extract, meat extract and meat peptone), six individual amino acids (glutamic acid, threonine, tyrosine, glycine, cysteine and tryptophan), and two vitamins (biotin and thiamine) [ 92 ]. Complex nitrogen and amino acid supplementation did not favor red pigments production but small improvement (1.3 times) was detected after thiamine supplementation.…”

Section: Processing and Innovations In Azaphilones Productionmentioning

confidence: 99%

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Recent Findings in Azaphilone Pigments

Pimenta

Gomes

Cardoso

et al. 2021

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Filamentous fungi are known to biosynthesize an extraordinary range of azaphilones pigments with structural diversity and advantages over vegetal-derived colored natural products such agile and simple cultivation in the lab, acceptance of low-cost substrates, speed yield improvement, and ease of downstream processing. Modern genetic engineering allows industrial production, providing pigments with higher thermostability, water-solubility, and promising bioactivities combined with ecological functions. This review, covering the literature from 2020 onwards, focuses on the state-of-the-art of azaphilone dyes, the global market scenario, new compounds isolated in the period with respective biological activities, and biosynthetic pathways. Furthermore, we discussed the innovations of azaphilone cultivation and extraction techniques, as well as in yield improvement and scale-up. Potential applications in the food, cosmetic, pharmaceutical, and textile industries were also explored.

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Section: Yield Improvementmentioning

confidence: 78%

Section: Processing and Innovations In Azaphilones Productionmentioning

confidence: 99%

Recent Findings in Azaphilone Pigments

Pimenta

Gomes

Cardoso

et al. 2021

JoF

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“…Even though it is desirable to produce fungal colorants comprised of only one single color component [ 22 ], it is known that the fermented broth is composed of yellow, orange, and red colorants [ 13 , 14 , 15 ]. However, the careful selection of pH and nitrogen sources is a valid approach to produce extracellular extracts comprised of one predominant color component [ 14 ].…”

Section: Resultsmentioning

confidence: 99%

“…have been the subject of studies in order to produce colorants [ 8 , 10 , 11 , 12 ]. In this context, Talaromyces amestolkiae (former Penicillium purpurogenum ) has aroused interest in the production potential of stable and non-toxic yellow, orange, and red colorants [ 10 , 13 , 14 , 15 ].…”

Section: Introductionmentioning

confidence: 99%

“…One of the main challenges of using filamentous fungi, such as Talaromyces, for metabolite production is the control of microorganism growth and form besides the mass transfer inside the bioreactor [ 16 ]. Hyphal concentration greatly influences the fermentation broth viscosity [ 15 ]. Meanwhile, the oxygen transfer in submerged cultures is an important factor for efficient fungal growth and an important parameter for a high yield of fungi colorants [ 17 ].…”

Section: Introductionmentioning

confidence: 99%

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Microbial Colorants Production in Stirred-Tank Bioreactor and Their Incorporation in an Alternative Food Packaging Biomaterial

Oliveira

Lima

Lopes

et al. 2020

JoF

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Natural colorants from microbial fermentation have gained significant attention in the market to replace the synthetic ones. Talaromyces spp. produce yellow-orange-red colorants, appearing as a potential microorganism to be used for this purpose. In this work, the production of natural colorants by T. amestolkiae in a stirred-tank bioreactor is studied, followed by its application as additives in bio-based films. The effect of the pH-shift control strategy from 4.5 to 8.0 after 96 h of cultivation is evaluated at 500 rpm, resulting in an improvement of natural colorant production, with this increase being more significant for the orange and red ones, both close to 4-fold. Next, the fermented broth containing the colorants is applied to the preparation of cassava starch-based films in order to incorporate functional activity in biodegradable films for food packaging. The presence of fermented broth did not affect the water activity and total solids of biodegradable films as compared with the standard one. In the end, the films are used to pack butter samples (for 45 days) showing excellent results regarding antioxidant activity. It is demonstrated that the presence of natural colorants is obtained by a biotechnology process, which can provide protection against oxidative action, as well as be a functional food additive in food packing biomaterials.

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