ETHANOL AS SUBSTRATE FOR PIGMENT PRODUCTION BY THE FUNGUS MONASCUS-PURPUREUS

被引：1

作者：

JUZLOVA, P ^{[1
]}

MARTINKOVA, L ^{[1
]}

LOZINSKI, J ^{[1
]}

MACHEK, F ^{[1
]}

机构：

[1] ACAD SCI CZECH REPUBL,INST MICROBIOL,DEPT BIOGENESIS & BIOTECHNOL NAT PROD,PRAGUE,CZECH REPUBLIC

来源：

ENZYME AND MICROBIAL TECHNOLOGY | 1994年 / 16卷 / 11期

关键词：

ETHANOL; PIGMENTS; MONASCUS PURPUREUS;

D O I：

暂无

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Ethanol at a concentration of 2% (v/v) was used as the sole carbon source for pigment production by Monascus purpureus, and the specific pigment production was higher than that obtained with cultivation on maltose. The type of nitrogen source was shown to be of crucial significance in pigment formation: ammonium chloride and ammonium hydroxide supported biosynthesis of orange pigments, amino acids supported biosynthesis of both yellow and red pigments, whereas yellow pigments prevailed in extracts from cultures grown on polypeptone. It was also found that two-stage cultivation using maltose and ethanol in the first and second stages, respectively, may be useful to increase the efficiency of ethanol utilization for pigment production.

引用

页码：996 / 1001

页数：6

共 50 条

[21] Repeated-batch Cultivation of Encapsulated Monascus purpureus by Polyelectrolyte Complex for Natural Pigment Production
Liu Jiefeng
Ren Yiran
Yao Shanjing
CHINESE JOURNAL OF CHEMICAL ENGINEERING, 2010, 18 (06) : 1013 - 1017
[22] Repeated-batch production of pigments by immobilised Monascus purpureus
Fenice, M
Federici, F
Selbmann, L
Petruccioli, M
JOURNAL OF BIOTECHNOLOGY, 2000, 80 (03) : 271 - 276
[23] Production and Extraction of Biopigments from Rice Malt by Monascus purpureus
Sahu, Ganesh Ram
Chandrakar, Devichand
Chakraborty, Arindam
Rohini-Kumar, M.
Osborne, Jabez W.
JOURNAL OF PURE AND APPLIED MICROBIOLOGY, 2013, 7 (01) : 733 - 738
[24] Extremely low-frequency magnetic fields affect pigment production of Monascus purpureus in liquid-state fermentation
Zhang, J.
Zhou, K.
Wang, L.
Gao, M.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2014, 238 (01) : 157 - 162
[25] Three new constituents from the fungus of Monascus purpureus and their anti-inflammatory activity
Wu, Ho-Cheng
Cheng, Ming-Jen
Wu, Ming-Der
Chen, Jih-Jung
Chen, Yen-Lin
Chang, Hsun-Shuo
PHYTOCHEMISTRY LETTERS, 2019, 31 : 242 - 248
[26] An enhancement of red pigment production by submerged culture of Monascus purpureus MTCC 410 employing statistical methodology
Prajapati, Vimal S.
Soni, Nidhi
Trivedi, Ujjval B.
Patel, Kamlesh C.
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY, 2014, 3 (02): : 140 - 145
[27] Effect of light on growth, pigment production and culture morphology of Monascus purpureus in solid-state fermentation
Babitha, Sumathy
Carvahlo, Julio C.
Soccol, Carlos R.
Pandey, Ashok
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY, 2008, 24 (11) : 2671 - 2675
[28] Investigation of Citrinin and Pigment Biosynthesis Mechanisms in Monascus purpureus by Transcriptomic Analysis
Liang, Bin
Du, Xin-Jun
Li, Ping
Sun, Chan-Chan
Wang, Shuo
FRONTIERS IN MICROBIOLOGY, 2018, 9
[29] Sequential statistical optimization of red pigment production by Monascus purpureus (MTCC 369) using potato powder
Sharmila, G.
Nidhi, B.
Muthukumaran, C.
INDUSTRIAL CROPS AND PRODUCTS, 2013, 44 : 158 - 164
[30] Correlation of oxygen consumption with growth and red pigment production of Monascus purpureus in solid state fermentation of rice
Chysirichote, T.
Sakoolkaew, P.
Klinthong, W.
INTERNATIONAL FOOD RESEARCH JOURNAL, 2024, 31 (02): : 477 - 485

← 1 2 3 4 5 →