Solid-state fermentation for the production of Monascus pigments from soybean meals

Thermal stability of natural pigments produced by Monascus purpureus in submerged fermentation

“…Seed culture media were prepared with specific compounds at pH 6 and sterilized using autoclave at 121°C for 15 min. Spore suspensions were used for the inoculation of seed media and incubated (Raiman Zist Fanavar, Iran) at 30°C for 30 hr at 120 rpm (Keivani et al., 2020).…”

“…Using seed culture media as the final media of 10 5 spores, inoculation was carried out in the major media optimized at 30°C for 21 days at 40 rpm (pH 4) using stirred tank bioreactor (MiniX, Yekta Tech, Iran) (Keivani et al., 2020).…”

“…Mycelia were cultured on yeast powder‐soluble starch (YpSS) and resuspended every 30 days in fresh culture media and incubated at 30°C for 7 days. These were stored at 4°C until use (Keivani et al., 2020).…”

“…To prepare spore suspensions, the fungal strain was cultured on YpSS agar media and incubated at 30°C for 7–10 days and then rinsed with 5 ml of sterile distilled water (DW). Fungal cells in suspensions were counted using light microscope and cell‐counter slides (Keivani et al., 2020).…”

Effect of microbial fermentation on the quality of soybean meal

“…In case of food, biscuits made from fermented soybean meal had better nutritional (fibre and lipid) and functional (isoflavones and antioxidant activity) properties (Silva et al, 2018). Monascus pigment can also be extracted from fermented soybean meal, which is widely used in the food industry as food additives (Keivani et al, 2020;Adin et al, 2022). Besides, Bacillus species extracted from traditional fermented foods were applied to soybean meal to produce new bioactive peptides, which could be used as nutritional products (Kumari et al, 2023).…”