Journal
JOURNAL OF BIOSCIENCE AND BIOENGINEERING
Volume 120, Issue 2, Pages 145-154Publisher
SOC BIOSCIENCE BIOENGINEERING JAPAN
DOI: 10.1016/j.jbiosc.2015.01.001
Keywords
Monascus pigments composition; Color characteristics; Submerged fermentation; pH; Nitrogen sources
Funding
- National Natural Science Foundation of China [31271925]
- Open Foundation of Guangdong Provincial Key Laboratory of Fermentation and Enzyme Engineering, PR China [GDFJL-2012003]
Ask authors/readers for more resources
Submerged fermentations of Monascus anka were performed with different nitrogen sources at different pH in 3 L bioreactors. The results revealed that the Monascus pigments dominated by different color components (yellow pigments, orange pigments or red pigments) could be selectively produced through pH control and nitrogen source selection. A large amount of intracellular pigments dominated by orange pigments and a small amount of water-soluble extracellular yellow pigments were produced at low pH (pH 2.5 and 4.0), independently of the nitrogen source employed. At higher pH (pH 6.5), the role of the nitrogen source became more significant. In particular, when ammonium sulfate was used as nitrogen source, the intracellular pigments were dominated by red pigments with a small amount of yellow pigments. Conversely, when peptone was used, intracellular pigments were dominated by yellow pigments with a few red pigments derivatives. Neither the presence of peptone nor ammonium sulfate promoted the production of intracellular orange pigments while extracellular pigments with an orangish red color were observed in both cases, with a higher yield when peptone was used. Two-stage pH control fermentation was then performed to improve desirable pigments yield and further investigate the effect of pH and nitrogen sources on pigments composition. These results provide a useful strategy to produce Monascus pigments with different composition and different color characteristics. (C) 2015, The Society for Biotechnology, Japan. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available