Strategies on improvement of pigment formation and reduction of citrinin in Monascus fermentation

Monasucs pigments, as natural food colorants, have worldwide popularity owing to their antibacterial ability and superior coloring characteristics, as well as various applications in food, medicine, cosmetics and several other fields. Therefore, there is a considerable demand of pigments and various...

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Published inBiofuels, bioproducts and biorefining Vol. 17; no. 1; pp. 261 - 272
Main Authors Mou, Lu, Pan, Runze, Jiang, Wankui, Zhang, Wenming, Xin, Fengxue, Jiang, Yujia, Jiang, Min
Format Journal Article
LanguageEnglish
Published Chichester, UK John Wiley & Sons, Ltd 01.01.2023
Wiley Subscription Services, Inc
Subjects
Antibiotics
Antiinfectives and antibacterials
Breeding
Citrinin
Cosmetics
Culture media
Fermentation
Food
Food dyes
Foods
Genetic engineering
Monascus
Mutation
Natural & organic foods
Optimization
optimization strategy
Pigments
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Summary:Monasucs pigments, as natural food colorants, have worldwide popularity owing to their antibacterial ability and superior coloring characteristics, as well as various applications in food, medicine, cosmetics and several other fields. Therefore, there is a considerable demand of pigments and various approaches have been conducted to improve pigment production. However, citrinin, which causes great harm to human health, is undesirably generated during the fermentation. Thus, great efforts have been made to increase pigment production and decrease citrinin formation by culture media and condition optimization, mutation breeding or genetic engineering. For the purpose of giving insight for further research, this article makes a summary of existing study advances in Monasucs pigment production. © 2022 Society of Chemical Industry and John Wiley & Sons, Ltd.
ISSN:1932-104X
1932-1031
DOI:10.1002/bbb.2437