Pigment bioproduction by Monascus purpureus using corn bran, a byproduct of the corn industry

Almeida, Adrielle Borges de; Santos, Nathalia Horrana; Lima, Thayanara Mayara de; Santana, Railany Vieira; Filho, Josemar Gonçalves de Oliveira; Peres, Daiane Sousa; Egea, Mariana Buranelo

doi:10.1016/j.bcab.2021.101931

Cited by 24 publications

(16 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Water-soluble RMPs were generated by chemical modification using aminoacetic acid and glutamic acid and exhibited heat discoloration when dissolved in a buffer at pH 3, 7 and 9.2 ( Wong and Koeler, 1983 ). A type of RMP produced by M. purpureus using corn bran in SBF produced thermal (sterilization and 40°C–80°C) and pH (4–7) stability for tone and value ( Almeida et al, 2021 ). In this study, the WSYMP value was almost constant in the dark for 10 h, exhibiting a downward trend over time (0–10 h) in light, but remaining nearly constant with an initial value of 17.16 U/ml until 2 h ( Figure 5E ).…”

Section: Resultsmentioning

confidence: 99%

Increased Water-Soluble Yellow Monascus Pigment Productivity via Dual Mutagenesis and Submerged Repeated-Batch Fermentation of Monascus purpureus

et al. 2022

View full text Add to dashboard Cite

Monascus pigments (MPs) have been used in the food industry for more than 2,000 years and are known for their safety, bold coloring, and physiological activity. MPs are mainly yellow (YMPs), orange (OMPs), and red (RMPs). In this study, a mutant strain Monascus purpureus H14 with high production of water-soluble YMPs (WSYMPs, λmax at 370 nm) was generated instead of primary YMPs (λmax at 420 nm), OMPs (λmax at 470 nm), and RMPs (λmax at 510 nm) produced by the parent strain M. purpureus LQ-6 through dual mutagenesis of atmospheric and room-temperature plasma and heavy ion beam irradiation (HIBI), producing 22.68 U/ml extracellular YMPs and 10.67 U/ml intracellular YMPs. WSYMP production was increased by 289.51% in optimal conditions after response surface methodology was applied in submerged fermentation. Application of combined immobilized fermentation and extractive fermentation improved productivity to 16.89 U/ml/day, 6.70 times greater than with conservative submerged fermentation. The produced WSYMPs exhibited good tone stability to environmental factors, but their pigment values were unstable to pH, light, and high concentrations of Ca2+, Zn2+, Fe2+, Cu2+, and Mg2+. Furtherly, the produced exYMPs were identified as two yellow monascus pigment components (monascusone B and C21H27NO7S) by UHPLC-ESI-MS. This strategy may be extended to industrial production of premium WSYMPs using Monascus.

show abstract

Section: Resultsmentioning

confidence: 99%

Increased Water-Soluble Yellow Monascus Pigment Productivity via Dual Mutagenesis and Submerged Repeated-Batch Fermentation of Monascus purpureus

et al. 2022

View full text Add to dashboard Cite

show abstract

“…The water performed as a transport medium for nutrients and oxygen exchange, while too high initial moisture would cause the gap in the fermentation medium to become smaller, which was adverse to oxygen utilization (Pansuriya et al 2010 ). A proper bran content (4.5 ~ 5.5%) could reduce the impact of too much media amount on MK production, especially useful for the situation of overload media during the industrial production of Monacolin K by Monascus (Almeida et al 2021 ). The reasons may be a certain amount of bran to the culture medium could improve the permeability of the medium and reduce the free water in the medium, which is beneficial to the production of Monacolin K. For carbon and nitrogen sources, the carbon source with a simpler structure and organic nitrogen source was more beneficial to the growth and metabolism of Monascus .…”

Section: Discussionmentioning

confidence: 99%

A systematic study of the production of Monacolin K by solid state fermentation of Monascus ruber

Liu

Sun

et al. 2022

AMB Expr

View full text Add to dashboard Cite

Monacolin K is one of the bioactive substances produced by Monascus ruber during fermentation. The multi-factors and their interactions on the effect of solid-state fermentation of Monascus for high yield of monacolin K were attractive to industrial production. A detailed study of 7 single-factor experiments and a series of experiments with Plackette-Burman and Box-Benhnken design, data fitting and modeling, and analyzing the visual 3D response surface plots for investigation of the key factors for Monacolin K production. The results showed that initial moisture (50 ~ 55%) and bran content (4.5 ~ 5.5%) as the key factors of transport for nutrients and oxygen during the solid-state fermentation (SSF) process of Monascus. Under the optimal conditions, a temperature shifting of the SSF with a higher Monacolin K yield of 14.53 ± 0.16 mg·g− 1 compared with the content of monacolin K in the commercially available functional red yeast rice of 8 mg g− 1.

show abstract

“…Corn bran is mainly made of insoluble fiber, cellulose, hemicellulose, and xylooligosaccharides making it indigestible by enzymes in humans and monogastric animals, but it can be degraded by colon bacterial communities [119]. It can be used as a natural food additive in cellulosic fiber gel (commercially available as Z-Trim), cellulose fiber gum and in corn fiber oil.…”

Section: Products Obtained From Corn Branmentioning

confidence: 99%

A Review Paper on Agro-food Waste and Food by-Product Valorization into Value Added Products for Application in the Food Industry: Opportunities and Challenges for Cameroon Bioeconomy

Ngwasiri

Ambindei

Adanmengwi

et al. 2022

AJB2T

View full text Add to dashboard Cite

Agricultural production, agro-industrial food processing, distribution and consumption generate high Amounts of varied food by-products and waste which place a heavy burden on the environment and cause losses to the food industry. The most common disposal methods of food wastes are the use of landfills and incineration, which lead to several environmental, social, and economic issues. However, many of these by-products and wastes have been reported to be higher than the final product in terms of nutritional or functional properties, making them potential raw materials for application in the agro-food industry. Together with the recent sustainable development goals of food security, environmental protection, and energy efficiency, these are the key reasons why food waste valorization is necessary. Valorization of food waste within the bio-economy approach offers an economical and environmental opportunity that can serve as a solution to the issues faced with the conventional disposal methods. Traditionally, in Africa, especially in Cameroon, food by-products and waste have been valorized into a range of products for application in food and food preparation, including food additives and spices, food emulsifiers and stabilizers, food salts and nutraceuticals. Traditional Waste valorization methods could achieve sustainable development in technologically underdeveloped countries by going beyond improving agro-food waste management to the production of useful biochemicals, food ingredients and food products, which can be referred to as value added products from waste. In addition, the processing and conversion of these agro-food by-products and waste generated in the poor regions of the world for the production and formulation of novel foods and biochemicals will directly benefit the local communities by reducing environmental pollution and increasing income in the food industry. This review aims at providing insight into current trends in food waste valorization using traditional methods in an African country such as Cameroon. This paper presents the variety and type of food waste within the food chain that can be valorized into various products using traditional methods. Furthermore, a series of examples of key food waste valorization schemes and value added products as case studies to demonstrate the advancement in traditional bioconversions are described, bringing out the opportunities and challenges for the Cameroon bioeconomy.

show abstract

Pigment bioproduction by Monascus purpureus using corn bran, a byproduct of the corn industry

Cited by 24 publications

References 33 publications

Increased Water-Soluble Yellow Monascus Pigment Productivity via Dual Mutagenesis and Submerged Repeated-Batch Fermentation of Monascus purpureus

Increased Water-Soluble Yellow Monascus Pigment Productivity via Dual Mutagenesis and Submerged Repeated-Batch Fermentation of Monascus purpureus

A systematic study of the production of Monacolin K by solid state fermentation of Monascus ruber

A Review Paper on Agro-food Waste and Food by-Product Valorization into Value Added Products for Application in the Food Industry: Opportunities and Challenges for Cameroon Bioeconomy

Contact Info

Product

Resources

About