Cost‐effective process for the production of <i>Monascus</i> pigments using potato pomace as carbon source by fed‐batch submerged fermentation

Chen, Xiaoju; Chen, Minmin; Wu, Xuefeng; Li, Xingjiang

doi:10.1002/fsn3.2496

Cited by 13 publications

(2 citation statements)

References 47 publications

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“…The production of the yellow pigment was greater than that of the red pigment during the culture process, and red pigment production peaked earlier than that of the yellow pigment. The production of pigments did not significantly decrease because shorter culture times and lower weights were not conducive to the production and accumulation of pigments [ 30 ]. Therefore, M. purpureus cultured for nine days was used as an experimental subject in subsequent experiments.…”

Section: Resultsmentioning

confidence: 99%

Inorganic Selenium Transformation into Organic Selenium by Monascus purpureus

Sun,

Dang,

Zhang

et al. 2023

Foods

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Selenium (Se) is a trace element that plays a crucial role in metabolism; a lack of selenium reduces the body’s resistance and immunity, as well as causes other physiological problems. In this study, we aim to identify favorable conditions for improving organic selenium production. The functional microbe Monascus purpureus, which is widely used in food production, was employed to optimize selenium-enriched culture conditions, and its growth mode and selenium-enriched features were investigated. Spectrophotometry, inductively coupled plasma optical emission spectrometry (ICP-OES), and HPLC (High-Performance Liquid Chromatography) were used to determine the effects of various doses of sodium selenite on the selenium content, growth, and metabolism of M. purpureus, as well as the conversion rate of organic selenium. The best culture parameters for selenium-rich M. purpureus included 7.5 mg/100 mL of selenium content in the culture medium, a pH value of 6.8, a culture temperature of 30 °C, and a rotation speed of 180 rpm. Under ideal circumstances, the mycelia had a maximum selenium concentration of approximately 239.17 mg/kg, with organic selenium accounting for 93.45%, monacoline K production reaching 70.264 mg/L, and a secondary utilization rate of external selenium of 22.99%. This study revealed a novel biological route—selenium-rich M. purpureus fermentation—for converting inorganic selenium into organic selenium.

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Section: Resultsmentioning

confidence: 99%

Inorganic Selenium Transformation into Organic Selenium by Monascus purpureus

Sun,

Dang,

Zhang

et al. 2023

Foods

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“…Extracted with a 70% (v/v) ethanol and fermentation broth (1:1) at 60 °C for 1 h, MonAzPs was determined according to the previous method with slight modification [32]. In detail, optical density (OD) of MonAzPs was separately measured at 505 nm for red, 410 nm for yellow and 470 nm for orange using L6S UV-Vis spectrophotometer (INESA Scientific Instrument Co., Ltd, Shanghai, China) after filtered with 0.22 μm filters.…”

Section: Determination Of Monazpsmentioning

confidence: 99%

Taurine-mediated gene transcription and cell membrane permeability reinforced co-production of bioethanol and Monascus azaphilone pigments for a newly isolated Monascus purpureus

Yi,

Han,

et al. 2024

Biotechnol Biofuels

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Background Taurine, a semi-essential micronutrient, could be utilized as a sulfur source for some bacteria; however, little is known about its effect on the accumulation of fermentation products. Here, it investigated the effect of taurine on co-production of bioethanol and Monascus azaphilone pigments (MonAzPs) for a fungus. Results A newly isolated fungus of 98.92% identity with Monascus purpureus co-produced 23.43 g/L bioethanol and 66.12, 78.01 and 62.37 U/mL red, yellow and orange MonAzPs for 3 d in synthetic medium (SM). Taurine enhanced bioethanol titer, ethanol productivity and ethanol yield at the maximum by 1.56, 1.58 and 1.60 times than those of the control in corn stover hydrolysates (CSH), and red, yellow and orange MonAzPs were raised by 1.24, 1.26 and 1.29 times, respectively. Taurine was consumed extremely small quantities for M. purpureus and its promotional effect was not universal for the other two biorefinery fermenting strains. Taurine intensified the gene transcription of glycolysis (glucokinase, phosphoglycerate mutase, enolase and alcohol dehydrogenase) and MonAzPs biosynthesis (serine hydrolases, C-11-ketoreductase, FAD-dependent monooxygenase, 4-O-acyltransferase, deacetylase, NAD(P)H-dependent oxidoredutase, FAD-dependent oxidoredutase, enoyl reductase and fatty acid synthase) through de novo RNA-Seq assays. Furthermore, taurine improved cell membrane permeability through changing cell membrane structure by microscopic imaging assays. Conclusions Taurine reinforced co-production of bioethanol and MonAzPs by increasing gene transcription level and cell membrane permeability for M. purpureus. This work would offer an innovative, efficient and taurine-based co-production system for mass accumulation of the value-added biofuels and biochemicals from lignocellulosic biomass.

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The effects of environmental factors on the synthesis of water‐soluble Monascus red pigments via submerged fermentation: a review

Li,

Zhou,

et al. 2024

J Sci Food Agric

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Monascus pigments (MPs) have been used as natural food pigments for many years. There is a high demand for Monascus red pigments (MRPs) to enhance color and for antibacterial and cancer‐prevention therapies in food and medicine. Most of MRPs aren't water‐soluble, and the yield of water‐soluble MRPs is naturally low. But on the other hand, water‐soluble MRP is more cost‐effective for application in industrial mass production. Therefore, it's important to improve the yield of water‐soluble MRPs. Environmental factors have significant influence on the synthesis of water‐soluble MRPs, which is crucial for the development of industrial production of water‐soluble MRPs. This review introduces the biosynthetic pathways of water‐soluble MRPs and summarizes the effects of environmental factors on the yield of water‐soluble MRPs. Acetyl coenzyme A (acetyl‐CoA) is a precursor for MPs synthesis. The carbon and nitrogen sources and the carbon/nitrogen ratio can impact MPs production by regulating the metabolic pathway of acetyl‐CoA. Optimization of fermentation conditions to change the morphology of Monascus can stimulate the synthesis of MPs. The appropriate choice of nitrogen sources and pH values can promote the synthesis of MRPs from MPs. Additives such as metal ions and non‐ionic surfactants can affect the fluidity of Monascus cell membrane and promote the transformation of MRPs into water‐soluble MRPs. This review will lay the foundation for the industrial production of water‐soluble MRPs.This article is protected by copyright. All rights reserved.

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Cost‐effective process for the production of Monascus pigments using potato pomace as carbon source by fed‐batch submerged fermentation

Abstract: This is an open access article under the terms of the Creat ive Commo ns Attri bution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

Cited by 13 publications

References 47 publications

Inorganic Selenium Transformation into Organic Selenium by Monascus purpureus

Inorganic Selenium Transformation into Organic Selenium by Monascus purpureus

Taurine-mediated gene transcription and cell membrane permeability reinforced co-production of bioethanol and Monascus azaphilone pigments for a newly isolated Monascus purpureus

The effects of environmental factors on the synthesis of water‐soluble Monascus red pigments via submerged fermentation: a review

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