Red pigment production by Penicillium purpurogenum GH2 is influenced by pH and temperature

The combined effects of pH and temperature on red pigment production and fungal morphology were evaluated in a submerged culture of Penicillium purpurogenum GH2, using Czapek-Dox media with D-xylose as a carbon source. An experimental design with a factorial fix was used： three pH values （5, 7, and...

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Published inJournal of Zhejiang University. B. Science Vol. 12; no. 12; pp. 961 - 968
Main Authors Méndez, Alejandro, Pérez, Catalina, Montañéz, Julio Cesar, Martínez, Gabriela, Aguilar, Cristóbal Noé
Format Journal Article
LanguageEnglish
Published Heidelberg SP Zhejiang University Press 01.12.2011
Springer Nature B.V
Zhejiang University Press
Subjects
Adaptation, Physiological - physiology
Biochemistry
Biomedical and Life Sciences
Biomedicine
Cell Size
Hydrogen-Ion Concentration
Penicillium - chemistry
Penicillium - cytology
Penicillium - metabolism
Pigments, Biological - biosynthesis
Temperature
Water-soluble pigment
Combined effects
Food colorants
TS202.3
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Summary:The combined effects of pH and temperature on red pigment production and fungal morphology were evaluated in a submerged culture of Penicillium purpurogenum GH2, using Czapek-Dox media with D-xylose as a carbon source. An experimental design with a factorial fix was used： three pH values （5, 7, and 9） and two temperature levels （24 and 34 °C） were evaluated. The highest production of red pigment （2.46 g/L） was reached with a pH value of 5 and a temperature of 24 °C. Biomass and red pigment production were not directly associated. This study demon- strates that P. purpurogenum GH2 produces a pigment of potential interest to the food industry. It also shows the feasibility of producing and obtaining natural water-soluble pigments for potential use in food industries. A strong combined effect （p0.05） of pH and temperature was associated with maximal red pigment production （2.46 g/L）.
Bibliography:Penicillium purpurogenum; Food colorants; Combined effects; Water-soluble pigment
Alejandro MéNDEZ, Catalina PéREZ, Julio Cesar MONTAéZ, Gabriela MARTíNEZ, Cristóbal Noé AGUILAR （1Department of Food Science and Technology, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Coahuila, Mexico） （2Department of Organic Chemistry, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Coahuila, Mexico） （3Department of Chemical Engineering, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Coahuila, Mexico）
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The combined effects of pH and temperature on red pigment production and fungal morphology were evaluated in a submerged culture of Penicillium purpurogenum GH2, using Czapek-Dox media with D-xylose as a carbon source. An experimental design with a factorial fix was used： three pH values （5, 7, and 9） and two temperature levels （24 and 34 °C） were evaluated. The highest production of red pigment （2.46 g/L） was reached with a pH value of 5 and a temperature of 24 °C. Biomass and red pigment production were not directly associated. This study demon- strates that P. purpurogenum GH2 produces a pigment of potential interest to the food industry. It also shows the feasibility of producing and obtaining natural water-soluble pigments for potential use in food industries. A strong combined effect （p0.05） of pH and temperature was associated with maximal red pigment production （2.46 g/L）.
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ISSN:1673-1581
1862-1783
1862-1783
DOI:10.1631/jzus.B1100039