Enhancement of Red Pigment Production by Monascus purpureus MTCC 410 under submerged Fermentation by Regulating RSM coefficient through Plackett Burman Analysis

Author: Anindita Sinha, Saikat Banerjee and Keka Sarkar

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Abstract

In an attempt was initiated to explore red pigment production of Monascus purpureus strain MTCC 410, employing potato powder as a carbon source with combinations of different nitrogen sources. The physical and nutritional parameters were optimized under submerged condition utilizing Plackett Burman analysis to determine the limiting parameters which affect mainly the formation of red pigment of Monascus purpureus. The present study illustrated that among all the parameters three most important parameters were selected temperature, potato powder and yeast extract. The optimum concentrations of nutritional parameters found to be potato powder (8.5 g %), yeast extract (2.75 g %) and the important physical parameter was selected at 30°C temperature using response surface central composite design. This computer assisted formulation of media optimization showing that Monascus pigments can be utilized as biocolorant in food and textile industry by submerged fermentation using potato powder-a low cost agro industrial material as carbon source.

Keywords

Monascus purpureus, submerged fermentation, polyketide, optimization, biocolorant

Conclusion

In comparison to other substrate previously utilised for the synthesis of pigment, potato powder is one of the cost-effective substrate in M. purpureus. Our study's goal was to create a fermentation method using submerged fermentation for the synthesis of M. purpureus red pigment. To maximise pigment production, we optimised important parameters. This study shows a steady way out of optimization of red pigment yield with Monascus purpureus. Nowadays, the tendency of the usage of natural substances in the food industry, gaining attention of the purchaser comparing to artificial man made products. Limited experimental reports were obtainable in the optimization process of red pigment formation by broth fermentation of Monascus purpureus. Current experimental investigation has showed that natural agro based substances along with different physical and nutritional parameters influencing red pigment production of a fungal organism. In future this experimental model can be used as a prospective great potential source of red pigment production in the food industry.

References

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How to cite this article

Anindita Sinha, Saikat Banerjee and Keka Sarkar (2023). Enhancement of Red Pigment Production by Monascus purpureus MTCC 410 under submerged Fermentation by Regulating RSM coefficient through Plackett Burman Analysis. Biological Forum – An International Journal, 15(5): 1331-1343.