Effect of pH and nitrogen source on pigment production by Monascus purpureus

Chen, Ming-Ho; Johns, Michael R.

doi:10.1007/bf00170441

Cited by 115 publications

(83 citation statements)

References 18 publications

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“…Gunasekaran and Poorniammal (2008) also found that the initial pH has a strong effect on red pigment production by Penicillium sp., but in that case the highest product accumulation was reached at an initial pH of 9.0. Chen and Johns (1993) in a study of a Monascus purpureus culture demonstrated the presence of yellow pigments (ankaflavin) at a low pH (4.0) and red pigments (monascorubramine) at higher pH (6.0), contrary to the results obtained in our research. Other authors (Lin and Demain, 1991;Orozco and Kilikian, 2008) found a positive effect on cellular growth due to the pH of the culture medium, favoring the production of red pigments intracellularly and extracellularly (secondary metabolites) at a pH of 5.5, as shown in our study.…”

Section: Resultscontrasting

confidence: 99%

Red pigment production by Penicillium purpurogenum GH2 is influenced by pH and temperature

Méndez

Pérez

Montañez

et al. 2011

J. Zhejiang Univ. Sci. B

122

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Abstract:The combined effects of pH and temperature on red pigment production and fungal morphology were evaluated in a submerged culture of Penicillium purpurogenum GH2, using Czapek-Dox media with D-xylose as a carbon source. An experimental design with a factorial fix was used: three pH values (5, 7, and 9) and two temperature levels (24 and 34 °C) were evaluated. The highest production of red pigment (2.46 g/L) was reached with a pH value of 5 and a temperature of 24 °C. Biomass and red pigment production were not directly associated. This study demonstrates that P. purpurogenum GH2 produces a pigment of potential interest to the food industry. It also shows the feasibility of producing and obtaining natural water-soluble pigments for potential use in food industries. A strong combined effect (p<0.05) of pH and temperature was associated with maximal red pigment production (2.46 g/L).

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Section: Resultscontrasting

confidence: 99%

Red pigment production by Penicillium purpurogenum GH2 is influenced by pH and temperature

Méndez

Pérez

Montañez

et al. 2011

J. Zhejiang Univ. Sci. B

122

View full text Add to dashboard Cite

show abstract

“…The pH remained in the range of 5.45 to 6.23 favoring the release and production of red pigments (CHEN;JOHNS, 1993;BLANC et al, 1995). There was a decrease in pH in the initial stage of the cultivation, followed by a slight increase in the next stage remaining constant.…”

Section: Discussionmentioning

confidence: 95%

Monascus pigment production in bioreactor using a co-product of biodiesel as substrate

Bühler¹,

Dutra²,

Vendruscolo³

et al. 2013

Ciênc. Tecnol. Aliment.

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“…To study the pigment production, the selected fungi were grown in the PDB medium at varying pH (3,4,5,6,7,8,9) and temperature (24, 27, 30, 33, 37, 40 °C). A maximum pigment production and high biomass concentration were observed at pH 5 ( fig.…”

Section: Effect Of Medium Ph and Temperaturementioning

confidence: 99%

“…Mostly the pigment production in submerged culture is affected by several environmental factors. It is mostly affected by the nitrogen source and pH of the medium [8]. The pigments commonly produced by the fungi belong to the aromatic polyketide groups such as melanins, quinines [9], flavins, ankaflavin, anthraquinone and naphthoquinone [10].…”

Section: Introductionmentioning

confidence: 99%

Aspergillus Terreus Kmbf1501 a Potential Pigment Producer Under Submerged Fermentation

Akilandeswari

Pradeep

2017

Int J Pharm Pharm Sci

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Objective: The present study was aimed to identify the fungal isolate from soil and to understand the different optimized parameters better to facilitate the pigment production that has high yield and stability.Methods: Aspergillus sp. was isolated from Western Ghats soil by the conventional serial dilution technique and assessed as a potential pigment producer. Different broth medium such as potato dextrose broth (PDB), czapek-dox broth (CDB), malt extract broth (MEB), rose bengal broth (RBB), sabouraud dextrose broth (SDB), yeast malt extract broth (YEMB), pH (3-9), temperature (24, 27, 30, 33, 37 and 40 °C), carbon (lactose,glucose,sucrose, maltose, galactose and fructose) and nitrogen source (peptone, yeast extract, urea and inorganic nitrogen sources like potassium nitrate, ammonium chloride and sodium nitrate), mineral salts such as sodium dihydrogen phosphate (Na2H2Po4), magnesium sulphate (Mg2So4), calcium chloride (CaCl2), copper sulphate (Cu2So4), potassium dihydrogen phosphate (KH2Po4) and manganese sulphate (Mn2So4) and inoculum age (2-7 d) of the medium related to high pigment production were analysed.Results: Aspergillus terreus KMBF1501 was identified by ribosomal DNA sequencing showing 99% similarity with other Aspergillus terreus and the accession number (KX113516) was assigned. The optimum culture conditions for pigment production by Aspergillus terreus KMBF1501 was achieved at pH 5 (0.563±0.012 nm), temperature of 27 °C (0.382±0.001 nm) with glucose (0.501±0.002 nm) as carbon source, peptone (2.147±0.004 nm) as nitrogen source, Mg2SO4 (0.401±0.001 nm) as mineral salt and 4 d (0.324±0.001 nm) of inoculum age in PDB (0.761±0.006 nm). Conclusion:Aspergillus terreus KMBF1501 produced maximum pigment when cultured in modified PDB than in common PDB medium. The high concentration of the pigment can be used for various industrial purposes.

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Effect of pH and nitrogen source on pigment production by Monascus purpureus

Cited by 115 publications

References 18 publications

Red pigment production by Penicillium purpurogenum GH2 is influenced by pH and temperature

Red pigment production by Penicillium purpurogenum GH2 is influenced by pH and temperature

Monascus pigment production in bioreactor using a co-product of biodiesel as substrate

Aspergillus Terreus Kmbf1501 a Potential Pigment Producer Under Submerged Fermentation

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