Response surface methodology (RSM) mediated interaction of media concentration and process parameters for the pigment production by Monascus purpureus MTCC 369 under solid state fermentation

Abstract

Purpose This paper aims to extract colour from micro-organisms (as a source of natural pigments) using agro-industrial substrates to replace synthetic media by solid state fermentation. Nature is filled with colours. Due to health and environmental consciousness among people, use of synthetic colour has declined, and so the need to develop colour from cheap and easily available natural sources (plants, animals, micro-organisms and algae) using a cost-effective technique with higher yield and rapid growth. Monascus purpureus colour is a potent source of compounds (Dimerumic acid, Monacolin-k and -aminobutyric acid) having antimutagenic, antimicrobial and antiobesity, which helps in combating diseases. Design/methodology/approach Response surface methodology was used to optimise the biopigments extraction from Monascus purpureus using solid state fermentation. Findings The best optimised conditions for biopigments production using Monascus purpureus MTCC 369 were pH 5.4 at 32°C for 8 days 9 hours (8.9 days) from sweet potato peel and pea pod powder, 7.8 (w/w) and 3.9 per cent (w/w), respectively, which gave a final yield of 21 CVU/g. The model F-value of 69.18 and high value of adjusted determination coefficient 96.00 per cent implies high level of significance of the fitted model. Practical implications Extracted colour can be used in beverages, confectionery and pharmaceutical industries. Social implications Colour produced using Monascus purpureus MTCC 369 is a natural source. As consumers are reluctant to use synthetic colour because of the undesirable allergic reactions caused by them, so a biopigment produced is natural colouring compound with wide application in food sector. Originality/value Selected sources of carbon and nitrogen were not used earlier by any researcher to extract biopigment from Monascus purpureus MTCC 369.

An alternative for corn bran byproduct: fermentation usingM. purpureus

“…Preliminary tests identified that water content <12 per cent in the CB decreased fermentation or prevented production of the pigments, and because of this, the ratio 1:1 of water (mL): substrate (g) was used in SSF. The time (4, 8, 12 and 16 days) (Dikshit and Tallapragada, 2011), temperature (16, 24 and 32°C) (Dikshit and Tallapragada, 2011; Jamaluddin et al , 2016; Sehrawat et al , 2017), and amount of spores (10 5 , 10 6 and 10 7 spores for mL) (Srianta et al , 2016; Bei et al , 2018) used in this fermentative process were chosen based on reports from the literature in other subtracts. One SSF treatment was considered for new ingredient with red color production.…”

Utilization of internal waste fluffy portion of Cucurbita maxima for extraction of ß-carotene pigment

“…As synthetic colorant affects human health (Sehrawat et al , 2016, 2017a, 2017b). So, the modern world needs to look for food colorants of natural origin, which exhibit high antioxidant activity and impart color when added to food.…”

Astaxanthin biosynthesis: A two-step optimization approach and model construction with Response Surface Methodology and Artificial Neural Network

“…Response surface and artificial neural network methodologies are commonly applied tools for modeling, optimization and statistical evaluations in biotechnological practices (Kalil et al, 2000). Production, modeling and optimization applications for enzymes, bio-surfactants, ethanol, gelling agents, pharmaceutical compounds, bio-fuels, pigments, and fermentation medium have been studied recently (Basri et al, 2007;Desai et al, 2008;Kashkouli et al, 2011;Nelofer et al, 2012;Zou et al, 2013;Pilkington et al, 2014;Dikshit and Tallapragada, 2015;Maran and Priya, 2015;del Rio-Chanona et al, 2016;Sehrawat et al, 2017;Wei et al, 2017;Shafi et al, 2018).…”