Enhanced production of natural yellow pigments from Monascus by liquid culture: A study of the fermentation conditions and mycelial morphology

Lv Jun; Zhang Bobo; Xu Gangrong; Cheung ChiKeung Peter

Chinese︱Feedback︱Save this page

• Elaborating Academic Views 　　　　 • Exchanging Innovative Ideas
• Protecting Intellectual Properties 　　• Fast Sharing Science Papers

Sponsored by the Center for Science and Technology Development of the Ministry of Education
Supervised by Ministry of Education of the People's Republic of China

Home > Papers

Enhanced production of natural yellow pigments from Monascus by liquid culture: A study of the fermentation conditions and mycelial morphology

Lv Jun 1,Zhang Bobo 1 *,Xu Gangrong 1,Cheung ChiKeung Peter 2

1.School of Biotechnology, Jiangnan university, Wuxi, 214122

2.School of Life Sciences, The Chinese University of Hong Kong, Shatin, New Territories, Hong Kong, China

*Correspondence author

#Submitted by

Subject:

Funding: the Priority Academic Program Development of Jiangsu Higher Education Institutions, the 111 Project（No.111-2-06）, National Key Research and Development Program of China （No.2016YFD0400802）, the Undergraduate Innovation Training Program of Jiangnan University of China（No.2016151Y）

Opened online: 1 March 2017

Accepted by: none

Citation: Lv Jun,Zhang Bobo,Xu Gangrong.Enhanced production of natural yellow pigments from Monascus by liquid culture: A study of the fermentation conditions and mycelial morphology[OL]. [ 1 March 2017] http://en.paper.edu.cn/en_releasepaper/content/4719755

Natural yellow pigments produced by submerged fermentation of Monascus purpureus have potential economic value and application in the food industry. In the present study, the relationships among fermentation conditions (in terms of pH and shaking/agitation speed), mycelial morphology and the production of Monascus yellow pigments were investigated in both shake-flask and scale-up bioreactor experiments. In the shake-flask fermentation, the highest yield of the Monascus yellow pigments was obtained at pH 5.0 and a shaking speed of 180 rpm. Microscopic images revealed that these results were associated with the formation of freely dispersed small mycelial pellets with shorter, thicker and multi-branched hyphae. Further investigation indicated that the hyphal diameter was highly correlated with the biosynthesis of the Monascus yellow pigments. In a scaled-up fermentation experiment, the yield of the yellow pigments (401 U/mL) was obtained in a 200-L bioreactor, which is the highest yield to the best of our knowledge. The present findings can advance our knowledge on the conditions used for enhancing the production of Monascus yellow pigments in submerged fermentation and facilitate large-scale production of these natural pigments.

Keywords:Monascus purpureus; Natural yellow pigment; Mycelial morphology; Submerged fermentation; Bioreactor

For this paper

● PDF (0B)
● Revision 0 　　
● Print this paper
● Recommend this paper to a friend
● Add to my favorite list

Saved Papers

Please enter a name for this paper to be shown in your personalized Saved Papers list

Tags

Add yours

Related Papers

Statistics

PDF Downloaded	86
Bookmarked	0
Recommend	0
Comments	Array

Submit your papers

Alert Name:
Alerting to:
Authentication email will be sent to your email address in 24 hours
Frequency:
Email Message Format:	Plain text Graphical(HTML)

Complete the form below and we will recommend the selected titles to your friends on your behalf. * Indicates a required field.
Your name*:
Your email address*:
Recipient's name*:
Recipient's email address*:
(multiple recipient's names and email addresses should be separated with semicolons)
Your comments:	I thought you would find the page(s) useful.

Your name:
Your email address:
Recipient's name:
Recipient's email address:
(multiple recipient's names and email addresses should be separated with semicolons)
Your comments:	I thought you would find this page useful.

Disclaimer: This message was sent to your friend using the "Send it to a friend" facility on the Sciencepaper Online’ WWW site, http://www.paper.edu.cn/en. The Sciencepaper Online is not responsible for the content of this email, and anything said in this email does not necessarily reflect the Sciencepaper Online's views.

	Check out RSS, or use RSS reader to subscribe this item

Saved Papers