International E-publication: Publish Projects, Dissertation, Theses, Books, Souvenir, Conference Proceeding with ISBN.  International E-Bulletin: Information/News regarding: Academics and Research

A Solid Liquid State Culture Method to Stimulate Monascus Pigments by Intervention of Different Substrates

    ,

Author Affiliations

  • 1Department of Microbiology, Centre for PG Studies, Jain University, 18/3, 9th Main road, Jayanagar, Bangalore–560011, Karnataka, INDIA

Int. Res. J. Biological Sci., Volume 2, Issue (10), Pages 22-29, October,10 (2013)

Abstract

The present study illustrates the investigation carried out on the production of pigment by Monascus sanguineus and Monascus purpureus MTCC 410 under solid state and submerged conditions. Also, in addition to that, various aspects of pigments, the effect of physical and nutritional factors and different substrates for enhanced pigment production were studied. Growth pattern of M. purpureus and M. sanguineus was studied in tryptone glucose yeast extract and it was found that maximum biomass and pigment yield was noticed on 15th day of incubation in this growth medium and dry weight obtained was 2.25g/l. Screening of substrates for both the sp. was also carried out. Both sp. were able to grow in all the experimented substrates. Coconut residue was found to be the best substrate for Monascus purpureus MTCC 410 whereas Potato peel was recognized to be the best substrate for Monascus sanguineus. Different polar and non polar solvent were used for extraction of pigment and among them methanol was found to be best solvent for extraction of red pigment.

References

  1. Juzlova P., Martinkova L. and Kren V., Secondary metabolites of the fungus Monascus: A review, J ind microbiol., 16, 163-173 (1996)
  2. Lee C.L., Hung H.K., Wang J.J., and Pan T.M., Improving the ratio of manacolin K to citrinin production of Monascus purpureus NTU568 under Dioscorea medium through the mediation of pH value and ethanol addition, J. of Agric. and Food Chem., 55, 6493–6502 (2007)
  3. Babitha S., Soccol C.R. and Pandey A., ‘Jackfruit seed—novel substrate for the production of Monascus pigment solid-state fermentation, Food Technology and Biotechnology,44, 465–471 (2006)
  4. Hasim D., Optimizing Angkak pigments and Lovastatin production by Monascus purpureus’, Hayati J. Biosci., 15(2), 61-66 (2008)
  5. Kunz B. and Ober P., Monascus fermentate: A new dietetic raw material, BioEngineering, , 18-26 (1987)
  6. Miyake T., Mori A., Kii T., Okuno T., Usui Y., Fumi-hiro S., Sammoto H., Watanabe A. and Kariyama M., Light effects on cell development and second-ary metabolism in Monascus, J. of Indus Microbiol & Biotechnol., 32, 103–108 (2005)
  7. Lee C.L., Wang J.J., Kuo S.L. and Pan T.M., Monascusfermentation of dioscorea for increasing the production of cholesterol-lowering agents – mona-colin K and antiinflamation agent – monascin, Appl. Microbiol & Biotechnol, 72, 1254–126 (2006a)
  8. Lee C.L., Tsai T.Y., Wang J.J. and Pan T.M., in vivo hypolipidemic effects and safety of low dosage Monascus powder in hamster model of hyperlipid-emia, Appl. Microbiol & Biotechnol,, 70, 533–540 (2006b)
  9. Panda B.P., Saleem J. and Mohamed A., Engineering Rice Based Medium for Production of Lovastatin with Monascus Species Czech J. Food Sci 27 ( 5), 352–360 (2009)
  10. Pandey A., Solid-state fermentation, Biochem. Eng. ., 14, 81–84 (2003)
  11. Rashmi D. and Padmavathi T., Comparative study of Monascus sanguineus and Monascus purpureus as potential sources for red pigment production, Int J Pharm Bio Sci., 3(4), 885–895 (2012)
  12. Babitha S., Soccol C.R. and Pandey A., Effect of stress on growth, pigment production and morphology of Monascussp. in solid cultures, J. of Basic Microbiol.,47, 118–126 (2007)
  13. Rashmi D. and Padmavathi T., Exploring Monascus sanguineus as a Potential Natural Source for Pigment Production, Int. Res. J. Biological Sci.,2(5)59-67 (2013)
  14. Lin T.F. and Demain A.L.,Effect of nutrition of Monascusspp. on formation of red pigment, App. Micro.& Biote., 36, 70-75 (1991)
  15. Chatterjee S., Sharmistha M., Chattopadhyay P., Sarkar A., Subrata L. and Sen S.K., Characterization of Red Pigment from Monascus in Submerged Culture Red Pigment from MonascusPurpureus, J. Appl. Sci. Res.,, 2102-2108 (2009)
  16. Mukherjee G. and Singh S.K., Purication and Characterization of a New Red Pigment from Monascus purpureus in Submerged Fermentation, Process Biochem., 46, 188–192 (2010)
  17. Vidyalakshmi R., Paranthaman R., Murugesh S. and Singaravadivel K., Stimulation of Monascus Pigments by Intervention of Different nitrogen Sources, Global J. Biotechnol. Biochem.4, 25-28 (2009)
  18. Pongrawee N. and Lumyong S., Improving Solid-State Fermentation of Monascus purpureus on Agricultural Products for Pigment Production, Food Bioprocess Technol.,, 1384-1390 (2011)
  19. Ratana S. and Toshima Y., Solid-State Fermentation for Yellow Pigments Production by Monascus purpureus,World. J. Microbiol. Biotechnol. 6, 347-352 (1987)
  20. Carvalho J.C., Oishi O.B., Woiciechowski L., Adenise Pandey A., Babitha S. and Socco R.C., Effect of substrate on production of Monascus biopigment by solid state fermentation and pigment extraction using different solvents, Ind. J. Biotechnol., 194-199 (2006)
  21. Lin T.F. and Demain A.L., Leucine interference in the production of water soluble red pigments, Arch. Microbiol., 162, 114-119 (1994)
  22. Chen M.H. and Johns M.R., Effect of pH and nitrogen source on pigment production by Monascus purpureus, Appl. Microbiol., 40, 132-138 (1993)
  23. Hajaj H., Francois J.M. and Blanc P.J., Effect of amino acids on red pigments and citrinin production in Monascus ruber, J. Food Sci., 77(3), M156-9. doi: 10.1111/j.1750-3841.2011.02579.x. (2012)
  24. Hölker U., Fermentation auf festen Substraten, BioTec., 34, 32–33 (2003)
  25. Lin T.F., Yakushijin K., Büchi G.H. and Demain A.L., Formation of water-soluble Monascus red pigments by biological and semi synthetic processes, J. Indus Microbiol & Biotechnol., 173–179 (1992)
  26. Shepherd D. and Carels M., Product formation and differentiation in fungi, Fungal Differentiation, Smith, J.E. (Ed.), Dekker, New York, 515 (1983)
  27. Chairote E., Chairote G., Niamsup H. and Lumyong S., The presence and the content of monacolins in red yeast rice prepared from Thai glutinous rice, World J. Microbiol & Biotechnol., 24, 3039–3047 (2008)