Improving Solid-State Fermentation of Monascus purpureus on Agricultural Products for Pigment Production

In the present study, the effects of culture medium and temperature on red pigment production and mycelia growth were evaluated. The maximum red pigment production was found when Monascus purpureus CMU001 was cultivated on potato dextrose broth at 30 °C for 2 weeks. The highest amount of dry weight...

Full description

Saved in:
Bibliographic Details
Main Authors: Nimnoi P., Lumyong S.
Format: Article
Language:English
Published: 2014
Online Access:http://www.scopus.com/inward/record.url?eid=2-s2.0-80053569876&partnerID=40&md5=9a53bfedd1bee39f4162bf8a3f6e91e2
http://cmuir.cmu.ac.th/handle/6653943832/5836
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: Chiang Mai University
Language: English
id th-cmuir.6653943832-5836
record_format dspace
spelling th-cmuir.6653943832-58362014-08-30T03:23:31Z Improving Solid-State Fermentation of Monascus purpureus on Agricultural Products for Pigment Production Nimnoi P. Lumyong S. In the present study, the effects of culture medium and temperature on red pigment production and mycelia growth were evaluated. The maximum red pigment production was found when Monascus purpureus CMU001 was cultivated on potato dextrose broth at 30 °C for 2 weeks. The highest amount of dry weight was achieved when cultivated on tryptone glucose yeast extract medium. Cheap agricultural products and residues were used as substrates for pigment production. Corn meal was the best substrate for pigment production (19.4 U/gds) when compared to peanut meal, coconut residue, and soybean meal. The highest pigment yield (129.63 U/gds) was found when corn meal was supplemented with 8% (w/w) glucose, followed by coconut residue (63.50 U/gds), peanut meal (52.50 U/gds), and soybean meal (22.50 U/gds). Galactose, sorbose, psicose, and mannitol were found to be good supplements next to glucose but not xylitol. Pigment was not stable at high temperature and long exposure to UV. The intensity of red pigment decayed 30.57% and 5.41% after autoclaving and pasteurization, respectively. © 2009 Springer Science + Business Media, LLC. 2014-08-30T03:23:31Z 2014-08-30T03:23:31Z 2011 Article 19355130 10.1007/s11947-009-0233-8 http://www.scopus.com/inward/record.url?eid=2-s2.0-80053569876&partnerID=40&md5=9a53bfedd1bee39f4162bf8a3f6e91e2 http://cmuir.cmu.ac.th/handle/6653943832/5836 English
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
language English
description In the present study, the effects of culture medium and temperature on red pigment production and mycelia growth were evaluated. The maximum red pigment production was found when Monascus purpureus CMU001 was cultivated on potato dextrose broth at 30 °C for 2 weeks. The highest amount of dry weight was achieved when cultivated on tryptone glucose yeast extract medium. Cheap agricultural products and residues were used as substrates for pigment production. Corn meal was the best substrate for pigment production (19.4 U/gds) when compared to peanut meal, coconut residue, and soybean meal. The highest pigment yield (129.63 U/gds) was found when corn meal was supplemented with 8% (w/w) glucose, followed by coconut residue (63.50 U/gds), peanut meal (52.50 U/gds), and soybean meal (22.50 U/gds). Galactose, sorbose, psicose, and mannitol were found to be good supplements next to glucose but not xylitol. Pigment was not stable at high temperature and long exposure to UV. The intensity of red pigment decayed 30.57% and 5.41% after autoclaving and pasteurization, respectively. © 2009 Springer Science + Business Media, LLC.
format Article
author Nimnoi P.
Lumyong S.
spellingShingle Nimnoi P.
Lumyong S.
Improving Solid-State Fermentation of Monascus purpureus on Agricultural Products for Pigment Production
author_facet Nimnoi P.
Lumyong S.
author_sort Nimnoi P.
title Improving Solid-State Fermentation of Monascus purpureus on Agricultural Products for Pigment Production
title_short Improving Solid-State Fermentation of Monascus purpureus on Agricultural Products for Pigment Production
title_full Improving Solid-State Fermentation of Monascus purpureus on Agricultural Products for Pigment Production
title_fullStr Improving Solid-State Fermentation of Monascus purpureus on Agricultural Products for Pigment Production
title_full_unstemmed Improving Solid-State Fermentation of Monascus purpureus on Agricultural Products for Pigment Production
title_sort improving solid-state fermentation of monascus purpureus on agricultural products for pigment production
publishDate 2014
url http://www.scopus.com/inward/record.url?eid=2-s2.0-80053569876&partnerID=40&md5=9a53bfedd1bee39f4162bf8a3f6e91e2
http://cmuir.cmu.ac.th/handle/6653943832/5836
_version_ 1681420500798013440