Influence of Different Substrates on the Production of Pigments and Citrinin by Monascus FJ46

Mu, Hongxia; Huang, Liubin; Ding, Xuemei; Shu-xin, Zhao

doi:10.1007/978-3-662-45657-6_27

Cited by 3 publications

(4 citation statements)

References 20 publications

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“…Inoculum for lovastatin production was prepared with the inoculation of M. purpureus spore in rice substrate and incubated for 14 days (Kasim et al 2005). Inoculum from various cereals, tuber crops, and agro-industrial residues was prepared by cultivating the spore of Monascus strain FJ46 for 24 h in a rotary shaker incubator (Mu et al 2015). The inoculum of M. ruber CCT3802 was obtained by the germination of M. ruber spores for 60 h (Bühler et al 2015).…”

Section: Discussionmentioning

confidence: 99%

“…Each separated spot from TLC was carefully scraped with a sterile spatula and then impregnated directly on the NA inoculated with S. typhi for bioautography analysis. The plates were incubated at 37°C for 24 h. The inhibition zone observed was calculated and compared to the TLC results (Nostro et al 2000).…”

Section: Analysis Of Ethanol Extractmentioning

confidence: 99%

“…Bühler et al (2015) reported the utilization of pear juice, jackfruit seeds, ethanol, fructose, maltose, sucrose, lactose, corn syrup, grape waste, cornflour, cassava starch, and glycerol as alternative substrates for pigment production of Monascus sp. Monascus FJ46 produced MFP with a lower yield of citrinin using various carbon sources, including cereals, tuber crops, and agroindustrial residues, compared with rice flour as control (Mu et al 2015). Citrinin is a mycotoxin produced by Monascus species, which has been a common problem in MFP production.…”

Section: Introductionmentioning

confidence: 99%

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The characteristics of fermented purple sweet potato (Ipomoea batatas) and black rice (Oryza sativa) using UV-irradiated Monascus purpureus

2021

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Abstract. Novita I, Oedjijono, Asnani A. 2021. The characteristics of fermented purple sweet potato (Ipomoea batatas) and black rice (Oryza sativa) using UV-irradiated Monascus purpureus. Biodiversitas 22: 684-690. This research aimed to produce Monascus fermented product (MFP) with purple sweet potato (Ipomoea batatas (L.) Lam.) and black rice (Oryza sativa L.) using UV-irradiated Monascus purpureus Went and evaluated the characteristic of its antibacterial activity against Salmonella typhi. M. purpureus was irradiated with UV at l254 nm for 0, 2, 3, and 4 min. The solid-state fermentation process was carried out for 7, 14, and 21 days. The pigments were measured at l390 nm for yellow and l500 nm for red. The ethanol extracts of MFP were analyzed for their antibacterial activity against S. typhi using the Kirby–Bauer method. The results showed that the highest yield of MFP was obtained from MFP–black rice (51.88%) that used UV-irradiated M. purpureus for 2 min and fermentation for 21 days. The highest absorbance value of MFP–purple sweet potato was obtained from UV-irradiated M. purpureus for 3 min, whereas the highest absorbance value of MFP–black rice was obtained with UV-irradiated M. purpureus for 2 min. Ethanol extracts of both MFP3–purple sweet potato and MFP2–black rice showed antibacterial activities against S. typhi with minimum inhibitory concentration values of 0.2 and 0.15 g/mL, respectively. Thin-layer chromatography analysis of the ethanol extract from MFP2–black rice revealed the presence of bioactive saponin and flavonoid. These findings suggest that UV-irradiated M. purpureus was able to use both purple sweet potato and black rice substrates to produce MFP with antibacterial activity against S. typhi.

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Section: Discussionmentioning

confidence: 99%

Section: Analysis Of Ethanol Extractmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The characteristics of fermented purple sweet potato (Ipomoea batatas) and black rice (Oryza sativa) using UV-irradiated Monascus purpureus

2021

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“…Thus, alternatively, easily available and valuable food components in food residues, agro industrial byproducts and wastes can be processed as a substrate to yield economic fermentation and value added high pigment output. So far many agro industrial residues and crop such as coconut oil cake, corn/corn cob, rice/rice bran, jack fruit seed, groundnut oil cake, and wheat bran were used as substrate for Monascus pigment production [14][15]. Monascus purpureus produces different secondary metabolites with varying bioactivities by different substrates [16].…”

Section: Introductionmentioning

confidence: 99%

Monascus Pigment Production With Food Residues (Stale Bread and Sour Yoghurt): A Comparative Kinetic Analysis

Altıok¹,

Nas²,

Altıok³

2016

deufmd

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Colorants are one of the most important additives in food industry. Preference of natural colorants has become highly concerned compounds since many studies have indicated the harmful effect of synthetic colorants. The aim of this study was to investigate and compare the pigment production yield of Monascus purpureus from different food residues. Growth parameters of M.purpureus were followed during 14 days for the responses of yield, pigment profile and Monascus metabolites. Results indicated that dairy residues and stale bread could be economic, efficient and easily available substrate for M.purpureus pigment production. ÖZGıda endüstrisinin en önemli katkı bileşenlerinden bir tanesi renklendiricilerdir. Sentetik renklendiricilerin zararlı etkileri ile gıdalarda doğal olan renklendiriciler tercih edilmektedir. Bu çalışmanın amacı, Monascus purpures'un ürünü olan pigmentinin çeşitli gıda atıklarının kullanılarak üretiminin incelenmesi ve kıyaslanmasıdır. Verim, pigment profili ve Monascus metabolitleri açısından M.purpureus' un üreme parametreleri tanımlı ve kompleks ortamlarda 14 gün boyunca izlenmiştir. Elde edilen bulgular, gıda atıklarından süt ürünlerinin ve bayat ekmeklerin M.purpureus ile pigment üretimi için ekonomik bir substrat olabileceğini göstermiştir.

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Production and Entrepreneurship Plan for Red Pigment from Monascus sp.

Karthikeyan¹,

Dhanasekaran²

2023

Food Microbiology Based Entrepreneurship

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Influence of Different Substrates on the Production of Pigments and Citrinin by Monascus FJ46

Cited by 3 publications

References 20 publications

The characteristics of fermented purple sweet potato (Ipomoea batatas) and black rice (Oryza sativa) using UV-irradiated Monascus purpureus

The characteristics of fermented purple sweet potato (Ipomoea batatas) and black rice (Oryza sativa) using UV-irradiated Monascus purpureus

Monascus Pigment Production With Food Residues (Stale Bread and Sour Yoghurt): A Comparative Kinetic Analysis

Production and Entrepreneurship Plan for Red Pigment from Monascus sp.

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