Comparison of Monascus purpureus growth, pigment production and composition on different cereal substrates with solid state fermentation

Abstract

The growth and pigment production of Monascus purpureus during 14 days solid state fermentation on different cereal substrates i.e. rice, corn, whole sorghum grain (WSG), dehulled sorghum grain (DSG) and sorghum bran (SB); and pigment composition of the fermented-products have been evaluated. Fungal biomass was used as a basis of its growth. Pigment content was measured by using spectrophotometer and thin-layer chromatography, and its composition was analyzed by using liquid chromatography coupled with tandem mass spectrometry. M. purpureus grew faster on rice substrate than did on other substrates. Production of pigments was observed at the end of logarithmic phase on all substrates tested. Similar pigment compounds were found on all substrates and the highest production of pigments was on rice, followed by DSG 4WSG4Corn 4SB. Twelve pigments, six of which were well-known, were detected on the Monascus-fermented products at different levels. Among those, Monapilol B, found in Monascus-fermented dioscorea, was found. On all cases, the red pigment Rubropunctamine was the major one (57-87%), except on SB substrate which produced Yellow II as the major one. Interestingly, fermented-DSG contained a large amount of Rubropunctatin compared to other fermented products. Among the non-rice substrates, DSG is the most potential substrate, on which the fungus exhibited the highest growth and pigment production. These data suggest that the fermented products are good candidates for development of natural food colorant, food supplement, functional food and or medicine with antiinflammation, anticancer and antimicrobial activities.

Fungal Pigments and Their Prospects in Different Industries

“…[26,[132][133][134][135]. Some studies have reported about the assessment of the pigment production potential of different fungi on natural substrates (rice, corn, wheat, cassava, whole sorghum grain, dehulled sorghum grain, and sorghum bran) and on different agro-industrial residues (feather meal, fish meal, cheese whey, grape waste, soybean protein, soybean meal, chicken feather and rice husk, orange processing waste) [134,[136][137][138]. Enhancement in xylindein production was reported in Chlorociboria aeruginascens upon addition of test woods (Acer saccharum, Populus tremuloides, spalted P. tremuloides, and Ailanthus altissima) in agar-based media [33].…”

Monascus spp.: A source of Natural Microbial Color through Fungal Biofermentation

“…In order to recreate the physiological conditions of SSF, a strain of M. purpureus was immobilized in/on different inert carriers such as Ca-alginate, polyurethane sponge, active carbon and pearlite, and cultivated in SmF and repeated-batch processes [52]. Examples of pigment fermentation by Monascus species are summarized in Table 1 [53][54][55][56][57][58][59][60][61][62][63][64]. M. purpureus FTCC 5391…”

PRODUÇÃO DE PIGMENTOS POR Monascus purpureus CCT 3802 UTILIZANDO FARELO DE CEVADA COMO SUBSTRATO

“…A cor pode ser considerada como um dos atributos mais admiráveis quando se trata de produtos do gênero alimentício. Ela é capaz de influenciar a preferência do consumidor e despertar a sua vontade em consumir determinado produto (MARTINS et al, 2016 Srianta et al, (2016) obtiveram pigmentos a partir do Monascus purpureus utilizando arroz, milho, grão de sorgo inteiro e descascado, além do farelo de sorgo por meio de fermentação submersa, comprovando que resíduos comuns e de baixo custo são de fato úteis para uma produção eficaz.…”