Evaluating the effects of microparticle addition on mycelial morphology, natural yellow pigments productivity, and key genes regulation in submerged fermentation of Monascus purpureus

2021 ◽  
Author(s):  
Jing Huang ◽  
Hong‐Wei Guan ◽  
Yue‐Ying Huang ◽  
Ke‐Sheng Lai ◽  
Hui‐Ying Chen ◽  
...  
Keyword(s):  
Submerged Fermentation ◽  
Monascus Purpureus ◽  
Mycelial Morphology ◽  
Key Genes ◽  
Yellow Pigments

scholarly journals Ammonium nitrate regulated the color characteristic changes of pigments in Monascus purpureus M9

AMB Express ◽  
2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Di Chen ◽  
Yurong Wang ◽  
Mianhua Chen ◽  
Pei Fan ◽  
Guiling Li ◽  
...  
Keyword(s):  
Ammonium Nitrate ◽  
Food Industry ◽  
Ph Value ◽  
Extracellular Polysaccharide ◽  
Monascus Purpureus ◽  
Polysaccharide Biosynthesis ◽  
Real Time Quantitative Pcr ◽  
Color Characteristics ◽  
Different Color ◽  
Yellow Pigments

AbstractMonascus pigments (MPs) with different color characteristics, produced by submerged fermentation of Monascus purpureus M9, have potential application in food industry. In the present study, the effects and regulatory mechanisms of ammonium nitrate (AN) on the color characteristics of MPs were investigated. The concentration of intracellular pigments was significantly decreased when subjected to AN. The hue and lightness value indicated AN altered the total pigments appearance from original red to orange. The HPLC analysis for six major components of MPs showed that the production of rubropunctatin or monascorubrin, was significantly reduced to the undetectable level, whereas the yields of monascin, ankaflavin, rubropunctamine and monascorubramine, were apparently increased with AN supplement. To be noted, via real-time quantitative PCR strategy, the expression level of mppG, closely relative to orange pigments biosynthesis, was significantly down-regulated. However, the expression of mppE, involved in yellow pigments pathway, was up-regulated. Moreover, the broth pH value was dropped to 2.5–3.5 in the fermentation process resulted from AN treatment, along with the increased extracellular polysaccharide biosynthesis. Taken together, the change of MPs categories and amounts by AN might be the driving force for the color characteristics variation in M. purpureus M9. The present study provided useful data for producing MPs with different compositions and modified color characteristics.

Improving mycelial morphology and adherent growth as well as metabolism of Monascus yellow pigments using nitrate resources

2020 ◽  
Vol 104 (22) ◽  
pp. 9607-9617
Author(s):  
Shan-zhong Yang ◽  
Zhen-feng Huang ◽  
Hai-Qing Liu ◽  
Xi Hu ◽  
Zhen-Qiang Wu
Keyword(s):  
Mycelial Morphology ◽  
Yellow Pigments ◽  
Adherent Growth ◽  
Monascus Yellow Pigments

Production of soluble dietary fibers and red pigments from potato pomace in submerged fermentation by Monascus purpureus

2021 ◽  
Vol 111 ◽  
pp. 159-166
Author(s):  
Xiaoju Chen ◽  
Ruiyu Gui ◽  
Nan Li ◽  
Yuqing Wu ◽  
Ju Chen ◽  
...  
Keyword(s):  
Submerged Fermentation ◽  
Monascus Purpureus ◽  
Dietary Fibers ◽  
Red Pigments

Red pigment production by Monascus purpureus using sweet potato-based medium in submerged fermentation

Nutrafoods ◽  
2015 ◽  
Vol 14 (3) ◽  
pp. 159-167 ◽  
Author(s):  
Prateek Srivastav ◽  
Vivek Kumar Yadav ◽  
Sharmila Govindasamy ◽  
Muthukumaran Chandrasekaran
Keyword(s):  
Sweet Potato ◽  
Submerged Fermentation ◽  
Pigment Production ◽  
Monascus Purpureus ◽  
Red Pigment
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