An enhancement of red pigment production by submerged culture of Monascus purpureus MTCC 410 employing statistical methodology

被引：22

作者：

Prajapati, Vimal S. ^{[1
]}

Soni, Nidhi ^{[1
]}

Trivedi, Ujjval B. ^{[1
]}

Patel, Kamlesh C. ^{[1
]}

机构：

[1] Sardar Patel Univ, BRD Sch Biosci, Sardar Patel Maidan,Vadtal Rd, Vallabh Vidyanagar 388120, Gujarat, India

来源：

BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY | 2014年 / 3卷 / 02期

关键词：

Red pigment; Plackett-Burman design; Central composite design; Monascus purpureus; Medium optimization;

D O I：

10.1016/j.bcab.2013.08.008

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：

Pigments produced by Mollusc its spp. can be used as food grade biocolorant and are preferred over the synthetic variants which elicit various adverse effects. Monascus purpureus MTCC 410 has been investigated in the present study for red pigment production employing submerged fermentation. The medium components influencing the pigment production were identified using Plackett-Burman design. Among various variables screened, glucose, tryptone and pH were found to be highly significant. The optimum concentrations of these significant parameters were determined employing the response surface central composite design. Glucose (28 g/L), tryptone (1 g/L) and pH 8.0 showed highest pigment production. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：140 / 145

页数：6

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