Enhanced production of natural yellow pigments from Monascus purpureus by liquid culture: The relationship between fermentation conditions and mycelial morphology

• Published in: Journal of bioscience and bioengineering Vol. 124; no. 4; pp. 452 - 458
• Main Authors: Lv, Jun, Zhang, Bo-Bo, Liu, Xiao-Dong, Zhang, Chan, Chen, Lei, Xu, Gan-Rong, Cheung, Peter Chi Keung
• Format: Journal Article
• Language: English
• Published: Japan Elsevier B.V 01.10.2017
• Subjects: agitation; Bioreactor; Bioreactors; biosynthesis; Color; economic valuation; Fermentation; food industry; Hydrogen-Ion Concentration; hyphae; Hyphae - cytology; Hyphae - growth & development; Hyphae - metabolism; liquid state fermentation; Monascus - cytology; Monascus - growth & development; Monascus - metabolism; Monascus purpureus; Mycelial morphology; mycelium; Mycelium - cytology; Mycelium - growth & development; Mycelium - metabolism; Natural yellow pigment; pellets; Pigmentation; pigments; Pigments, Biological - biosynthesis; Submerged fermentation; Monascus purpureus; Submerged fermentation; Mycelial morphology; Bioreactor; Natural yellow pigment

Natural yellow pigments produced by submerged fermentation of Monascus purpureus have potential economic value and application in the food industry. In the present study, the relationships among fermentation conditions (in terms of pH and shaking/agitation speed), mycelial morphology and the product...