Effect of Monascus purpureus inoculum concentration on pigment production in jackfruit seed flour substrate

Abstract

Abstract. The used of synthetic dyes have various negative effects on human health. Roomates pigment produced by Monascus purpureus mold can be used as an alternative natural food coloring. The research on the effect of inoculum concentration's M. purpureus to pigment production on the jackfruit seed flour has been done. The objective of research to is to investigate the effect of inoculum concentration's M. purpureus to the production of red, yellow and orange pigment on the jackfruit seed flour. The concentrations used were 0%, 5%, 10%, and 15% (v/w). The result of the data analysed using One-Way ANOVA showed that the inoculum concentration affected the production of red pigment M. purpureus, as well as the data analysis using the Kruskal-Wallis showed that inoculum concentration has influence on the production of yellow and orange pigments. Inoculum concentration of 15% is the optimum concentration for the production of red, yellow and orange pigments with 0:10, 0:50 and 0:20 absorbance units per gram of sample respectively. Based on the results of the research, it can be concluded that inoculum concentration of M. purpureus influenced the production of red, yellow and orange pigments.

Improvement of red pigment production and citrinin reduction from Monascus purpureus using dairy sludge: potential health benefits and fermentation strategies

“…Factors such as inoculum size, temperature, initial pH, warm planting time, oxygen concentration, and nutritional components (nitrogen, carbon, and minerals) can be adjusted. Previous studies have shown similar results in optimizing cultivation conditions (41,42).…”

Monascus orange and red pigments production by Monascus purpureus ATCC16436 through co-solid state fermentation of corn cob and glycerol: An eco-friendly environmental low cost approach

“…As a rule of thumb, the more reduction is in the overall time to perform a bioprocess, the more reduction is in the capital cost of such bioprocess. The optimal incubation period to achieve the maximal yield of orange and red monascus pigments varied widely from 5 days to 16 days among different strains of Monascus spp regarding solid state fermentation or submerged state fermentation [16, 17, 28, 42,43]. These remarkable variations in the incubation time could be assigned to the efficiency of the producer strain and the nature of the components included in the production medium.…”

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Effect of coloring pH and mordant on fungal dyes quality using woolen yarn

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