Kinetic study of monascus purpureus in solid-state fermentation for red pigment production
The aim of this research is to study the kinetic characterization of red pigment production throughout the solid-state fermentation. Nutritional factors (nitrogen and carbon sources) and environmental factors (moisture content, pH, inoculum size) on red pigment were investigated. The results indicat...
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my.ump.umpir.362652023-01-04T03:44:20Z http://umpir.ump.edu.my/id/eprint/36265/ Kinetic study of monascus purpureus in solid-state fermentation for red pigment production Farhan, Mohd Said Mimi Sakinah, Abdul Munaim Nur Hidayah, Mat Yasin Ruwaida, Abdul Rasid TP Chemical technology The aim of this research is to study the kinetic characterization of red pigment production throughout the solid-state fermentation. Nutritional factors (nitrogen and carbon sources) and environmental factors (moisture content, pH, inoculum size) on red pigment were investigated. The results indicated that the highest maximum growth rate (µmaxx), mean cell (Pcells), conversion of substrate into biomass (Yx/S ), conversion of substrate into red pigments (Yp/S) and conversion biomass into red pigments (Yp/X) were obtained at day 5 with 2% peptone. Overall, the red pigment produced by Monascus purpureus FTC 5357 highest at 2% peptone, 5g of oil palm fronds, pH 6, 50% of moisture content, at 30°C and 108 spores ml-1 inoculum size. These findings are important to be used for optimizing the red pigment production. 2013 Research Book Profile NonPeerReviewed pdf en http://umpir.ump.edu.my/id/eprint/36265/1/Kinetic%20study%20of%20monascus%20purpureus%20in%20solid-state%20fermentation%20for%20red%20pigment%20production.wm.pdf Farhan, Mohd Said and Mimi Sakinah, Abdul Munaim and Nur Hidayah, Mat Yasin and Ruwaida, Abdul Rasid (2013) Kinetic study of monascus purpureus in solid-state fermentation for red pigment production. , [Research Book Profile: Research Report] (Unpublished) |
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TP Chemical technology Farhan, Mohd Said Mimi Sakinah, Abdul Munaim Nur Hidayah, Mat Yasin Ruwaida, Abdul Rasid Kinetic study of monascus purpureus in solid-state fermentation for red pigment production |
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The aim of this research is to study the kinetic characterization of red pigment production throughout the solid-state fermentation. Nutritional factors (nitrogen and carbon sources) and environmental factors (moisture content, pH, inoculum size) on red pigment were investigated. The results indicated that the highest maximum growth rate (µmaxx), mean cell (Pcells), conversion of substrate into biomass (Yx/S ), conversion of substrate into red pigments (Yp/S) and conversion biomass into red pigments (Yp/X) were obtained at day 5 with 2% peptone. Overall, the red pigment produced by Monascus purpureus FTC 5357 highest at 2% peptone, 5g of oil palm fronds, pH 6, 50% of moisture content, at 30°C and 108 spores ml-1 inoculum size. These findings are important to be used for optimizing the red pigment production. |
format |
Research Book Profile |
author |
Farhan, Mohd Said Mimi Sakinah, Abdul Munaim Nur Hidayah, Mat Yasin Ruwaida, Abdul Rasid |
author_facet |
Farhan, Mohd Said Mimi Sakinah, Abdul Munaim Nur Hidayah, Mat Yasin Ruwaida, Abdul Rasid |
author_sort |
Farhan, Mohd Said |
title |
Kinetic study of monascus purpureus in solid-state fermentation for red pigment production |
title_short |
Kinetic study of monascus purpureus in solid-state fermentation for red pigment production |
title_full |
Kinetic study of monascus purpureus in solid-state fermentation for red pigment production |
title_fullStr |
Kinetic study of monascus purpureus in solid-state fermentation for red pigment production |
title_full_unstemmed |
Kinetic study of monascus purpureus in solid-state fermentation for red pigment production |
title_sort |
kinetic study of monascus purpureus in solid-state fermentation for red pigment production |
publishDate |
2013 |
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http://umpir.ump.edu.my/id/eprint/36265/1/Kinetic%20study%20of%20monascus%20purpureus%20in%20solid-state%20fermentation%20for%20red%20pigment%20production.wm.pdf http://umpir.ump.edu.my/id/eprint/36265/ |
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