Optimization of Pigment Extraction from Quinoa Flour Fermented by Monascus purpureus Supplemented with Sodium Chloride

Abstract

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Colorimetric Evaluation of Quinoa Flour Fermented by Monascus purpureus Enriched with Monosodium Glutamate and Sodium Chloride

“…It was previously resuspended and seeded in PDA (potato dextrose agar) at 30 • C for 7 days, then seeded in QFA (quinoa flour agar) at pH 6, then incubated at 30 • C for 7 days. A stock inoculum containing a suspension of 1.0 × 10 6 spores/mL was prepared and used for solid state fermentation [7].…”