Chicken feather peptone: A new alternative nitrogen source for pigment production by Monascus purpureus

Orak, Tugba; Çağlar, Özge; Örtücü, Serkan; Özkan, Hakan; Taşkın, Mesut

doi:10.1016/j.jbiotec.2018.02.010

Cited by 44 publications

(18 citation statements)

References 48 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Further, the six main pigment components include rubropunctamine and monascorubramine (red pigment), rubropunctatin and monascorubrin (orange pigment), and monascin and ankaflavin (yellow pigment) (Balakrishnan et al 2013;Yongsmith et al 2013;Lu et al 2018;Schweiggert 2018;Lv et al 2018). Studies have shown that some Monascus pigments also possess anti-inflammatory, anti-atherosclerosis, anti-cancer, anti-bacterial, and potential antiobesity properties (Xu et al 2018;Orak et al 2018;Zheng et al 2016).…”

Section: Introductionmentioning

confidence: 99%

Effects of some flavonoids on the mycotoxin citrinin reduction by Monascus aurantiacus Li AS3.4384 during liquid-state fermentation

et al. 2020

View full text Add to dashboard Cite

Monascus can produce many beneficial metabolites; however, it can simultaneously also produce citrinin, which seriously limits its application. Therefore, reducing the production of citrinin is of great interest. Herein, Monascus aurantiacus Li AS3.4384 (MAL) was used to optimize the liquid-state fermentation process and investigate the effects of genistein and other flavonoids on citrinin, pigments, and biomass of MAL. Results showed that citrinin decreased by 80%, pigments and biomass increased by approximately 20% in 12 days with addition of 20.0 g/L rice powder as a carbon source and 2.0 g/L genistein during shaking liquid-state fermentation. Further, genistein, daidzein, luteolin, apigenin, quercetin, baicalein, kaempferol myricetin, and genistin exerted different effects on citrinin production by MAL, with genistein causing the highest reduction in citrinin production during liquid-state fermentation, possibly due to the presence of C5-OH, C4′-OH, and C7-OH. Therefore, genistein can be added to the fermentation process of Monascus to reduce citrinin.

show abstract

Section: Introductionmentioning

confidence: 99%

Effects of some flavonoids on the mycotoxin citrinin reduction by Monascus aurantiacus Li AS3.4384 during liquid-state fermentation

et al. 2020

View full text Add to dashboard Cite

show abstract

“…The Monascus pigment producing process is related to various factors such as the type of cultivation (solid or submerged), the microbial species, the pH value, the nitrogen and carbon sources and other nutrients, the temperature and dissolved oxygen (Agboyibor et al, 2018;Orak et al, 2018;Xu et al, 2021). Thus, various studies are being carried out aimed at potentiating the factors that influence pigment production.…”

Section: Introductionmentioning

confidence: 99%

Enhancement of microbial pigment production from Monascus ruber by sodium octanoate addition

Martins

Vendruscolo

2020

Acta Sci Pol Technol Aliment

View full text Add to dashboard Cite

“…Peptone (Pep), a component of microbiological media, is mainly defined as protein hydrolysates prepared from proteinaceous materials [23]. They are mainly utilized as an assimilable nitrogen source in microbial media [23]. The basic peptone composition contains mainly amino acids, short chain peptides, and proteins.…”

Section: Introductionmentioning

confidence: 99%

Green-Synthesis of Anisotropic Peptone-Silver Nanoparticles and Its Potential Application as Anti-Bacterial Agent

et al. 2019

View full text Add to dashboard Cite

This study demonstrates a green-route-based synthesis of high-concentration suspensions of anisotropic silver nanoparticles (AgNPs) by peptone (Pep), a soluble protein hydrolysate and an abundantly used nutrient source in microbial-media. The transformation of Ag ions from solution into a high-concentration suspension of anisotropic Pep-AgNPs, at an extremely low concentration of peptone (0.02%), indicates that the present green-route synthesis method follows “low volume high concentration nano-synthesis”, and, hence, enhances the economic significance of the process. Process optimization with different concentrations of AgNPs (1–5 mM), NaOH solution (5–40 mM), and peptone (0.004%–0.12%) gave the optimized Pep-AgNPs synthesis at 3 mM of AgNO3, 20 mM of NaOH, and 0.02% of the peptone concentrations. The green-route synthesized Pep-AgNPs were structurally characterized by the TEM, XPS, FT-IR, and XRD analyses. The Pep-AgNPs against the clinically relevant bacteria Escherichia coli and Staphylococcus aureus gave significant anti-bacterial properties, with a MIC (minimum inhibitory concentration) of 100 ppm. The colony counting and morphological observation of the bacterial cell under SEM corroborated an anti-bacterial potential of the Pep-AgNPs. Therefore, Pep-AgNPs are green-route synthesized, anisotropic, and have a significant anti-bacterial potential that can be used in many relevant applications.

show abstract

Chicken feather peptone: A new alternative nitrogen source for pigment production by Monascus purpureus

Cited by 44 publications

References 48 publications

Effects of some flavonoids on the mycotoxin citrinin reduction by Monascus aurantiacus Li AS3.4384 during liquid-state fermentation

Effects of some flavonoids on the mycotoxin citrinin reduction by Monascus aurantiacus Li AS3.4384 during liquid-state fermentation

Enhancement of microbial pigment production from Monascus ruber by sodium octanoate addition

Green-Synthesis of Anisotropic Peptone-Silver Nanoparticles and Its Potential Application as Anti-Bacterial Agent

Contact Info

Product

Resources

About