Kinetic of orange pigment production from Monascus ruber on submerged fermentation

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• 作者：Francielo Vendruscolo ; Willibaldo Schmidell…
• 关键词：Microbial pigments ; Monascus ; Monascorubrin and rubropunctatin ; Dissolved oxygen ; Growth kinetics ; Submerged fermentation
• 刊名：Bioprocess and Biosystems Engineering
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：40
• 期：1
• 页码：115-121
• 全文大小：
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Biotechnology; Industrial and Production Engineering; Environmental Engineering/Biotechnology; Industrial Chemistry/Chemical Engineering; Food Science;
• 出版者：Springer Berlin Heidelberg
• ISSN：1615-7605
• 卷排序：40

文摘

Pigments produced by species of Monascus have been used to coloring rice, meat, sauces, wines and beers in East Asian countries. Monascus can produce orange (precursor), yellow and red pigments. Orange pigments have low solubility in culture media and when react with amino groups they become red and largely soluble. The orange pigments are an alternative to industrial pigment production because the low solubility facilitates the downstream operations. The aim of this work was to study the kinetic on the production of orange pigments by Monascus ruber CCT 3802. The shaking frequency of 300 rpm was favorable to production, whereas higher shaking frequencies showed negative effect. Pigment production was partially associated with cell growth, the critical dissolved oxygen concentration was between 0.894 and 1.388 mgO₂ L−1 at 30 °C, and limiting conditions of dissolved oxygen decreased the production of orange pigments. The maintenance coefficient (mo) and the conversion factor of oxygen in biomass (Yo) were 18.603 mgO₂ g_x−1 h−1 and 3.133 g_x gO₂−1 and the consideration of these parameters in the oxygen balance to estimate the biomass concentration provided good fits to the experimental data.