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 in | Journal of Zhejiang University. B. Science Vol. 12; no. 12; pp. 961 - 968 |
|---|---|
| Main Authors | , , , , |
| Format | Journal Article |
| Language | English |
| Published |
Heidelberg
SP Zhejiang University Press
01.12.2011
Springer Nature B.V Zhejiang University Press |
| Subjects | |
| Online Access | Get full text |
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| Abstract | 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）. |
|---|---|
| AbstractList | 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）. 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 demonstrates 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 ( p <0.05) of pH and temperature was associated with maximal red pigment production (2.46 g/L). 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 demonstrates 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 (p<0.05) of pH and temperature was associated with maximal red pigment production (2.46 g/L). 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 demonstrates 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 (p<0.05) of pH and temperature was associated with maximal red pigment production (2.46 g/L).[PUBLICATION ABSTRACT] 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 demonstrates 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 (p<0.05) of pH and temperature was associated with maximal red pigment production (2.46 g/L).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 demonstrates 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 (p<0.05) of pH and temperature was associated with maximal red pigment production (2.46 g/L). |
| Author | Alejandro MENDEZ Catalina PEREZ Julio Cesar MONTANEZ |
| AuthorAffiliation | Department of Food Science and Technology, School of Chemistry, Universidad Autonoma de Coahuila, Saltillo 25280, Coahuila, Mexico Department of Organic Chemistry, School of Chemistry, Universidad Autonoma de Coahuila, Saltillo 25280, Coahuila, Mexico Department of Chemical Engineering, School of Chemistry, Universidad Autonoma de Coahuila, Saltillo 25280, Coahuila, Mexico |
| AuthorAffiliation_xml | – name: 2 Department of Organic Chemistry, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Coahuila, Mexico – name: 3 Department of Chemical Engineering, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Coahuila, Mexico – name: 1 Department of Food Science and Technology, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Coahuila, Mexico |
| Author_xml | – sequence: 1 givenname: Alejandro surname: Méndez fullname: Méndez, Alejandro – sequence: 2 givenname: Catalina surname: Pérez fullname: Pérez, Catalina – sequence: 3 givenname: Julio Cesar surname: Montañéz fullname: Montañéz, Julio Cesar – sequence: 4 givenname: Gabriela surname: Martínez fullname: Martínez, Gabriela – sequence: 5 givenname: Cristóbal Noé surname: Aguilar fullname: Aguilar, Cristóbal Noé |
| BackLink | https://www.ncbi.nlm.nih.gov/pubmed/22135144$$D View this record in MEDLINE/PubMed |
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| Copyright | Zhejiang University and Springer-Verlag Berlin Heidelberg 2011 Copyright © Zhejiang University and Springer-Verlag Berlin Heidelberg 2011 2011 |
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| Keywords | Water-soluble pigment Combined effects Food colorants TS202.3 |
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| Notes | Penicillium purpurogenum; Food colorants; Combined effects; Water-soluble pigment Alejandro MéNDEZ, Catalina PéREZ, Julio Cesar MONTAéZ, 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） 33-1356/Q 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）. ObjectType-Article-2 SourceType-Scholarly Journals-1 ObjectType-Feature-1 content type line 14 ObjectType-Article-1 ObjectType-Feature-2 content type line 23 Corresponding Author |
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| PublicationSubtitle | Biomedicine & Biotechnology |
| PublicationTitle | Journal of Zhejiang University. B. Science |
| PublicationTitleAbbrev | J. Zhejiang Univ. Sci. B |
| PublicationTitleAlternate | Journal of Zhejiang University Science |
| PublicationYear | 2011 |
| Publisher | SP Zhejiang University Press Springer Nature B.V Zhejiang University Press |
| Publisher_xml | – name: SP Zhejiang University Press – name: Springer Nature B.V – name: Zhejiang University Press |
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| SubjectTerms | Adaptation, Physiological - physiology Biochemistry Biomedical and Life Sciences Biomedicine Cell Size Hydrogen-Ion Concentration Penicillium - chemistry Penicillium - cytology Penicillium - metabolism Pigments, Biological - biosynthesis Temperature |
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| Title | Red pigment production by Penicillium purpurogenum GH2 is influenced by pH and temperature |
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