Production of Monascus pigments by a solid-liquid state culture method

Lee, Yuan‐Kun; Chen, Duan-Cheng; Chauvatcharin, Somchai; Seki, Tatsuji; Yoshida, Takemi

doi:10.1016/0922-338x(95)91275-a

Cited by 36 publications

(17 citation statements)

References 4 publications

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“…However, Lotong et al [43] have described procedures for preparing red fermented rice at laboratory scale. The traditional manufacture of red fermented rice includes the following steps: rice is washed, soaked in water for about 1 day and drained thoroughly.…”

Section: Solid State Fermentationmentioning

confidence: 99%

“…In order to achieve sufficient aeration of the mycelium, it is advisable to separate grains from agglomerates formed during sterilization or cultivation. This separation is quite easy when fermentation is carried out in plastic bags or in a fermenter with a moving bed ("swing" fermenter) [43].…”

Section: Solid State Fermentationmentioning

confidence: 99%

“…If the fermentation starts at low moisture content, the culture dries out to such a level that the fungus grows poorly and pigmentation does not occur before fermentation is complete [46]. To overcome this problem, an appropriate amount of water is occasionally added throughout the fermentation period [43]. One of the conditions for successful fermentation of fungus for pigment production is employing a low initial substrate humidity (25-30% w/w) which prevents the risk of bacterial contamination and rice grains sticking together [42], and keeps the glucoamylase activity of the fungus low in favor of pigment production [47].…”

Section: Solid State Fermentationmentioning

confidence: 99%

“…The performance of SSF is influenced by several factors such as the strain of the microorganism employed, the variety of rice, substrate moisture content, nitrogen source, trace elements and aeration [43][44][45]. Corn can be used as a substrate for producing red pigment.…”

Section: Solid State Fermentationmentioning

confidence: 99%

“…Corn can be used as a substrate for producing red pigment. However, non-glutinous varieties of rice are most suitable for preparing red rice, since kernels of glutinous varieties tend to stick together and thus reduce the surface to volume ratio of solid material which is critical for pigment production [43].…”

Section: Solid State Fermentationmentioning

confidence: 99%

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Monascus spp.: A source of Natural Microbial Color through Fungal Biofermentation

Manan¹,

Mohamad²,

Ariff³

2017

JMEN

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The search for naturally produced substitutes for chemical food colorants has led to a resurgence of interest in pigments synthesized by fungi such as Monascus spp. This fungus has been used in Asia for many centuries as a natural color and flavor ingredient in food and beverages. The red pigments are of particular interest, because red is the most popular food color and true natural pigments suitable for applications in food industries are difficult to obtain. As a result of recent efforts to replace synthetic food dyes with natural colorants, pigments produced by Monascus spp. have attracted worldwide attention. Monascus color, categorized as a natural color, has also been widely used as a food supplement and in traditional medicine. The major objective of this review deals with production of natural microbial color by Monascus spp. and addresses the parameters involved in fungal biofermentation. The fungal strains of Monascus spp. can be either fermented in solid state fermentation (SSF) or in submerged fermentation (SmF). SSF and SmF are two commonly used techniques during various fermentation processes. One important aspect in the development of a biofermentation process is the ability and suitability of the Monascus strain to be employed with a suitable medium.

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Section: Solid State Fermentationmentioning

confidence: 99%

Section: Solid State Fermentationmentioning

confidence: 99%

Section: Solid State Fermentationmentioning

confidence: 99%

Section: Solid State Fermentationmentioning

confidence: 99%

Section: Solid State Fermentationmentioning

confidence: 99%

See 3 more Smart Citations

Monascus spp.: A source of Natural Microbial Color through Fungal Biofermentation

Manan¹,

Mohamad²,

Ariff³

2017

JMEN

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Improvement of red pigment/citrinin production ratio as a function of environmental conditions bymonascus ruber

Hajjaj

Blanc

Groussac

et al. 1999

Biotechnol. Bioeng.

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The growth and metabolic behaviour of the filamentous fungus Monascus ruber were studied in submerged cultures under various aeration and agitation conditions. Improving the oxygen supply, by increasing either the air input or the agitation speed, resulted in modified metabolism: the biomass yield, the consumption of the nitrogen source (monosodium glutamate), and the production of secondary metabolites (red pigment and citrinin) all increased. However, the citrinin production increased more than that of the red pigment. In consequence, a low oxygen transfer coefficient was required to improve the red pigment/citrinin production ratio. © 1999 John Wiley & Sons, Inc. Biotechnol Bioeng 64: 497–501, 1999.

show abstract

Improvement of red pigment/citrinin production ratio as a function of environmental conditions by monascus ruber

Hajjaj

Blanc

Groussac

et al. 1999

Biotechnol. Bioeng.

View full text Add to dashboard Cite

Abstract:The growth and metabolic behaviour of the filamentous fungus Monascus ruber were studied in submerged cultures under various aeration and agitation conditions. Improving the oxygen supply, by increasing either the air input or the agitation speed, resulted in modified metabolism: the biomass yield, the consumption of the nitrogen source (monosodium glutamate), and the production of secondary metabolites (red pigment and citrinin) all increased. However, the citrinin production increased more than that of the red pigment. In consequence, a low oxygen transfer coefficient was required to improve the red pigment/citrinin production ratio.

show abstract

Production of Monascus pigments by a solid-liquid state culture method

Cited by 36 publications

References 4 publications

Monascus spp.: A source of Natural Microbial Color through Fungal Biofermentation

Monascus spp.: A source of Natural Microbial Color through Fungal Biofermentation

Improvement of red pigment/citrinin production ratio as a function of environmental conditions bymonascus ruber

Improvement of red pigment/citrinin production ratio as a function of environmental conditions by monascus ruber

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