scholarly journals Utilization of Whey for Red Pigment Production by Monascus purpureus in Submerged Fermentation

Fermentation ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 75
Author(s):  
Dilara Mehri ◽  
N. Altinay Perendeci ◽  
Yekta Goksungur
Keyword(s):  
Monosodium Glutamate ◽  
Value Added ◽  
Fermentation Medium ◽  
Organic Content ◽  
Environmental Pollutant ◽  
Pigment Production ◽  
Monascus Purpureus ◽  
Red Pigment ◽  
Yield Values ◽  
Fermentation Parameters

Various biotechnological approaches have been employed to convert food waste into value-added bioproducts through fermentation processes. Whey, a major waste generated by dairy industries, is considered an important environmental pollutant due to its massive production and high organic content. The purpose of this study is to investigate the effect of different fermentation parameters in simultaneous hydrolysis and fermentation (SHF) of whey for pigment production with Monascus purpureus. The submerged culture fermentation parameters optimized were type and pretreatment of whey, pH, inoculation ratio, substrate concentration and monosodium glutamate (MSG) concentration. Demineralized (DM), deproteinized (DP), and raw whey (W) powders were used as a substrate for pigment production by simultaneous hydrolysis and fermentation (SHF). The maximum red pigment production was obtained as 38.4 UA510 nm (absorbance units) at the optimized condition of SHF. Optimal conditions of SHF were 2% (v/v) inoculation ratio, 75 g/L of lactose as carbon source, 25 g/L of MSG as nitrogen source, and fermentation medium pH of 7.0. The specific growth rate of M. purpureus on whey and the maximum pigment production yield values were 0.023 h−1 and 4.55 UAd−1, respectively. This study is the first in the literature to show that DM whey is a sustainable substrate in the fermentation process of the M. purpureus red pigment.

scholarly journals Utilization of Whey for Red Pigment Production by Monascus Purpureus in Submerged Fermentation

2021 ◽  
Author(s):  
Dilara Mehri ◽  
Altınay Perendeci ◽  
Yekta Goksungur
Keyword(s):  
Value Added ◽  
Fermentation Medium ◽  
Organic Content ◽  
Environmental Pollutant ◽  
Pigment Production ◽  
Monascus Purpureus ◽  
Red Pigment ◽  
Red Color ◽  
Yield Values ◽  
Fermentation Parameters

Abstract Various biotechnological approaches have been employed to convert food waste into the value-added bioproducts through fermentation processes. Whey, a major waste generated by dairy industries, is considered an important environmental pollutant due to its massive production and high organic content. The purpose of this study is to produce red color pigment from whey by using Monascus purpureus. The submerged culture fermentation parameters have been optimized to produce the red Monascus pigment. Demineralized (DM), deproteinized (DP), and raw whey (W) powders were used as a substrate for pigment production by simultaneous hydrolysis and fermentation (SHF). The maximum red pigment production was obtained as 38.4 UA510nm at the optimized condition of SHF. Optimum conditions of SHF were 2 % (v/v) inoculation ratio, 75 g/l of lactose as C source, 25 g/l of MSG as N source, and fermentation medium pH of 7.0. The specific growth rate of Monascus purpureus on whey and the maximum pigment production yield values were 0.023 h-1 and 4.55 UAd-1, respectively. This study is the first in the literature to show that DM whey is a sustainable substrate in the fermentation process of the Monascus purpureus red pigment.

scholarly journals Natural Red Pigment Production by Monascus Purpureus in Submerged Fermentation Systems Using a Food Industry Waste: Brewer’s Spent Grain

Foods ◽  
2019 ◽  
Vol 8 (5) ◽  
pp. 161 ◽  
Author(s):  
Selim Silbir ◽  
Yekta Goksungur
Keyword(s):  
Photoelectron Spectroscopy ◽  
Submerged Fermentation ◽  
Monosodium Glutamate ◽  
Fermentation Medium ◽  
Pigment Production ◽  
Monascus Purpureus ◽  
Red Pigment ◽  
Fermentation System ◽  
Brewer’S Spent Grain ◽  
Spent Grain

This paper studies the production of natural red pigments by Monascus purpureus CMU001 in the submerged fermentation system using a brewery waste hydrolysate, brewer’s spent grain (BSG). The chemical, structural and elemental characterization of the BSG was performed with Van-Soest method, Fourier-transform infrared spectroscopy (FTIR) and X-ray photoelectron spectroscopy (XPS), respectively. The lignocellulosic structure of BSG was hydrolyzed with a dilute sulfuric acid solution (2% (w/v)) followed by detoxification with Ca(OH)2. Maximum red pigment production (22.25 UA500) was achieved with the following conditions: 350 rpm shake speed, 50 mL fermentation volume, initial pH of 6.5, inoculation ratio of 2% (v/v), and monosodium glutamate (MSG) as the most effective nitrogen source. Plackett–Burman design was used to assess the significance of the fermentation medium components, and MSG and ZnSO4·7H2O were found to be the significant medium variables. This study is the first study showing the compatibility of BSG hydrolysate to red pigment production by Monascus purpureus in a submerged fermentation system.

Porous Polyethylene Composite as Biomass Carrier for Red Pigment Production Using Monosodium Glutamate Wastewater as Medium

2012 ◽  
Vol 17 (1) ◽  
pp. 296-301
Author(s):  
Xiaolong Li ◽  
Fengqin Zhang ◽  
Taotao Li ◽  
Zhuoxuan Lu ◽  
Liming Zhang ◽  
...  
Keyword(s):  
Monosodium Glutamate ◽  
Pigment Production ◽  
Red Pigment ◽  
Porous Polyethylene ◽  
Polyethylene Composite

Enhancement of Red Pigment Production by Monascus purpureus FTC 5391 through Retrofitting of Helical Ribbon Impeller in Stirred-Tank Fermenter

2009 ◽  
Vol 5 (1) ◽  
pp. 80-91 ◽  
Author(s):  
Mohd Shamzi Mohamed ◽  
Rosfarizan Mohamad ◽  
Musaalbakri Abdul Manan ◽  
Arbakariya B. Ariff
Keyword(s):  
Pigment Production ◽  
Monascus Purpureus ◽  
Stirred Tank ◽  
Red Pigment ◽  
Helical Ribbon

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

scholarly journals Red Pigment Production By Monascus Purpureus In Stirred-Drum Bioreactor

2017 ◽  
Vol 1 (1) ◽  
pp. 13-15 ◽  
Author(s):  
Mohamad Al Aamin Razali ◽  
Farhan M. Said
Keyword(s):  
Pigment Production ◽  
Monascus Purpureus ◽  
Red Pigment

FACTORIAL DESIGN SCREENING FOR THE RED PIGMENT PRODUCTION BY MONASCUS PURPUREUS FTC 5356

2016 ◽  
Vol 78 (11-2) ◽  
Author(s):  
Nor Farhana Hamid ◽  
Farhan Mohd Said
Keyword(s):  
Moisture Content ◽  
Factorial Design ◽  
Initial Moisture Content ◽  
Inoculum Size ◽  
Pigment Production ◽  
Monascus Purpureus ◽  
P Value ◽  
Red Pigment ◽  
Initial Ph ◽  
Experimental Runs

Factorial design experiment was used to obtain maximum information from the least amount of experimental runs. The goal of this study was to screen the significant factors from multivariable parameters which can influence the production of red pigment by Monascus purpureus FTC 5356 under solid state fermentation (SSF) using oil palm frond (OPF). Five factors such as initial moisture content (A), nitrogen source concentration (B), percentage of OPF leaflet to petiole (C), initial pH of substrate (D), and inoculum size (E) were screened in sixteen experimental runs. To reduce cost, the feasibility of OPF as an alternative substrate was investigated. Percentage of OPF leaflet and initial pH of OPF substrate contributed significantly (P-values of 0.0121 and 0.0229, respectively). Meanwhile, other factors such as initial moisture content (P- value 0.0766) and inoculum size (P-value 0.0895) had least impact to the red pigment production

Modeling the red pigment production by Monascus purpureus MTCC 369 by Artificial Neural Network using rice water based medium

2015 ◽  
Vol 11 ◽  
pp. 17-22 ◽  
Author(s):  
Neesha Singh ◽  
Gunjan Goel ◽  
Niharika Singh ◽  
Bhupendra Kumar Pathak ◽  
Deepti Kaushik
Keyword(s):  
Neural Network ◽  
Artificial Neural Network ◽  
Pigment Production ◽  
Monascus Purpureus ◽  
Red Pigment ◽  
Water Based ◽  
Artificial Neural ◽  
Rice Water
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