Int. Res. J. Biological Sci.

Exploring Monascus sanguineus as a potential natural source for pigment production

http://www.isca.in/IJBS/Archive/v2/i5/10.ISCA-IRJBS-2013-049.pdf

by Rashmi Dikshit

ABSTRACT

Monascus species are known as producers of bio-pigments, which are used for food coloring. For this study, a Monascus sanguineus strain was isolated from pomegranate. Its molecular identification was done by genome sequencing. The effect of different culture media, temperature, and pH on pigment production and mycelial growth was investigated in submerged culture. Production of the red pigment reached its maximum on the 16th day of incubation (21.9 Color Value Units (CVU)/ml). The optimal temperature for microbial growth and pigment production was 30°C and the maximum pigmentation was observed at pH 6.5 (33.9 CVU/ gram dry substrate (gds). Effect of different solid substrates with varied carbon and nitrogen content on pigment production and optimization was also investigated. Oryza sp. (local polished rice) was found to be the best solid substrate (7.8 CVU/gds) amongst the experimented substrates. The determination of citrinin was carried out by liquid chromatography – mass spectrometry (LC-MS).

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s