Solid Substrate Fermentation of Monascus purpureus: Growth, Carbon Balance, and Consistency Analysis

Rosenblitt, A.; Agosín, Eduardo; Delgado, J.; Correa, Jose Ricardo Perez

doi:10.1021/bp0000048

Cited by 16 publications

(12 citation statements)

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“…Monascus produces six primary pigments, which are two yellow pigments (monascin and ankaflavin), two orange pigments (monascorubrin and rubropunctatin), and two red pigments (monascorubramin and rubropunctamin). They constitute the color characteristic of angkak (Rosenblitt et al, 2000). The pigments obtained from Monascus have long been used to dye meat and fish products in Asian countries.…”

Section: Introductionmentioning

confidence: 99%

Citrinin and color analysis of angkak collected from several regions in Indonesia

Ristiarini¹,

Cahyanto²,

Widada³

et al. 2017

Food Res.

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Angkak, a fermentation product of rice by Monascus sp., is used for natural food coloring, spices, and medicine by Indonesian people who believe in its pharmacological properties. However, Monascus sp. also produces a secondary metabolite, hepato-nephrotoxic mycotoxin citrinin. The biosynthesis of pigments and citrinin is generated from a tetraketide point in the polyketides pathway. This study aims to detect the levels of citrinin and examine its relationship with the color of angkak in Indonesia. Thirty samples were collected from eight different sites in Indonesia. ELISA method was used to detect the citrinin content. Meanwhile, the color analysis was based on the CIE L*a*b* system and the measurement of its pigments was conducted using spectrophotometer UV-vis. All samples were grown on PDA (Potato Dextrose Agar) media. Mold contamination was found, ranging from 1.67% to 85.33%. The results of citrinin content measurement of the angkak ranged from 17.94 ppm to 142.74 ppm. The color measurement showed that the angkak color was various, from bright red (L* 44.78, a* 21.54, b* 8.67) to very dark red (L* 35.62, a* 17.32, b* 5.43). The ethanol-soluble yellow (OD400) and red (OD500) pigment contents were in the ranges of 83.80 AU/g to 306.52 AU/g and 100.86 AU/g to 318.18 AU/g, respectively. However, based on the Pearson correlation analysis, there was no correlation between the citrinin content and the color value of angkak.

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Section: Introductionmentioning

confidence: 99%

Citrinin and color analysis of angkak collected from several regions in Indonesia

Ristiarini¹,

Cahyanto²,

Widada³

et al. 2017

Food Res.

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“…During the culturing of Monascus CO 2 , ethanol and acetate are also produced. While working with SSF of rice, Rosenblitt et al (2000) showed that at the end of a 240 h fermentation, carbon balance was as follows: ca 23% of the carbon was converted to biomass, 35% to CO 2 , 15% to ethanol, 1% to acetic acid and 17% remained unused. The optimal temperature range for Monascus growth is 28-32°C, according to the registers of each species in strain banks, although this temperature varies depending on the strain between 25°C and 37°C (Lin, 1991).…”

Section: Introductionmentioning

confidence: 99%

“…Miyake et al, 1984ATCC 16362, CBS 285.34, ATCC 36927, DSM 1603 Monascus purpureus Went, deposited at CBS. Isolated from Angkak (fermented rice) Sheperd and Carels, 1979Rosenblitt et al 2000. ATCC 16365, CBS 109.07, ATCC 16426, IFO 4513, IMI 210765, NRRL 1596 Monascus purpureus Went, deposited at CBS.…”

Section: Introductionmentioning

confidence: 99%

Biopigments from Monascus: strains selection, citrinin production and color stability

Carvalho

Oishi

Pandey

et al. 2005

Braz. arch. biol. technol.

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Fungi form the genus Monascus are a promising source for natural color additives. However, before effectively applying Monascus to foods, it is important to select strains which produce large amounts of biopigments but little or no citrinin, a mycotoxin usually also produced by these fungi. Also, color stability of these pigments should be properly investigated. In order to compare Monascus strains for biopigment production in solid substrate fermentation (SSF), 4 strains (NRRL 1991, NRRL 2897, CCT 3802 and LPB 31) were cultivated over PDA in Petri dishes, and compared for radial growth velocity. Also, these strains were cultivated over cooked rice, and compared in relation to their capacity to produce biopigments and citrinin. The results showed that the strain LPB 31 is the best strain for biopigment production in SSF, giving both higher pigment concentration and lower citrinin concentration on the extracts, showing that it is a promising strain for production of this bioproduct. Biopigmentassays for heat and pH stability, show that these biopigments are unstable at low pH and high temperatures, but may be successfully used at near-neutrality pH's and in non-thermal processed foods.
Fungos do gênero Monascus são uma fonte promissora de corantes vermelhos naturais. No entanto, antes de se aplicar Monascus a alimentos, é importante selecionar linhagens capazes de produzir grandes quantidades de pigmentos, com o mínimo possível de citrinina. Além disso, a estabilidade de cor desses pigmentos deve ser adequadamente investigada. Com o objetivo de comparar linhagens de Monascus para a produção de biopigmentos em fermentação em substrato sólido (FSS), 4 linhagens (NRRL 1991, NRRL 2897, CCT 3802 e LPB 31) foram cultivadas sobre PDA em placas de Petri, e comparadas com relação à velocidade de crescimento radial. Além disso, essas linhagens foram cultivadas em arroz cozido, e comparadas quanto à sua capacidade de produção de biopigmentos e de citrinina. Os resultados mostram que a linhagem LPB 31 é a melhor linhagem para produção de biopigmentos em FSS, dando tanto maior concentração de pigmentos quanto menor concentração de citrinina, mostrando que se trata de uma linhagem promissora para a obtenção deste bioproduto. Os biopigmentos extraídos dos substratos fermentados foram testados quanto à estabilidade frente ao calor e ao pH, mostrando que os biopigmentos de Monascus são instáveis em pH's baixos e altas temperaturas, mas que podem ser usados sem problema em condições de neutralidade, em alimentos sem processamento térmico

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“…To overcome these shortcomings, submerged fermentation using Monascus sp. was developed, and the type of substrate employed was noted to be a crucial factor influencing Monascus growth, citrinin formation , and the cost of pigment production.…”

Section: Resultsmentioning

confidence: 99%

Corncob hydrolysate, an efficient substrate for Monascus pigment production through submerged fermentation

Zhou

Yin

2014

Biotech and App Biochem

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Monascus pigment has traditionally been produced by the fermentation of Monascus using rice powder or glucose as a culture substrate. Submerged fermentation can produce stable Monascus pigment yield and control the accumulation of the by-product, citrinin, which can then be more easily removed. To reduce the cost of Monascus submerged fermentation, the feasibility of corncob hydrolysate as an alternative substrate was investigated. Results showed that, when compared with a conventional glucose medium, the corncob hydrolysate medium produced an equivalent pigment yield without stimulating citrinin accumulation. Furthermore, the corncob hydrolysate medium and cultivation conditions were optimized to enhance pigment production and decrease citrinin synthesis. When Monascus sp. was cultured under dark conditions in the presence of caprylic acid, pigment production was increased to 25.8 ± 0.8 UA500 /mL, which was higher than that achieved in a glucose medium (24.0 ± 0.9 UA500 /mL), and those obtained in previously reported Monascus submerged fermentations using the same yield unit; on the other hand, citrinin accumulation was decreased to 26.2 ± 1.9 µg/L, which was significantly lower than that generated in the glucose control (44.3 ± 2.2 µg/L) and in those previously reported fermentations. Thus, corncob hydrolysate was proved to be an efficient alternative substrate for Monascus pigment production through submerged fermentation, which showed significant advantages over a conventional glucose substrate.

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Solid Substrate Fermentation of Monascus purpureus: Growth, Carbon Balance, and Consistency Analysis

Cited by 16 publications

References 0 publications

Citrinin and color analysis of angkak collected from several regions in Indonesia

Citrinin and color analysis of angkak collected from several regions in Indonesia

Biopigments from Monascus: strains selection, citrinin production and color stability

Corncob hydrolysate, an efficient substrate for Monascus pigment production through submerged fermentation

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