Red Fermented Rice From Monascus purpureus and its mutants: A Potential Source Of Bio pigments and Fatty acids.

Parthiban, S. (2013) Red Fermented Rice From Monascus purpureus and its mutants: A Potential Source Of Bio pigments and Fatty acids. [Student Project Report] (Submitted)

PDF Parthiban.pdf - Submitted Version Restricted to Registered users only Download (1MB)

Abstract

The fungi M. purpureus is the remarkable microorganism that produces wide range of secondary metabolites when it grown in solid state fermentation like steam rice. The polyketide pigments produced serves as the alternative to food colourants. Along with this the organism produces several bioactive compound with statins one among them used to lower cholesterol levels by inhibiting the enzyme HMG-CoA reductase. The present work focused on production of value added Biopigments, Monocolins and Fatty acids from Monascus purpureus and its Mutants by Solid State Fermentation (SSF) The Monascus purpureus red mutant resulted in highest total pigment yield i.e the sum of yellow, orange and red pigment 234.08 (OD units / g of dry red fermented rice) was observed on 12th day of incubation by solid state fermentation. Monocloin production in Monascus purpureus red mutant was about 2.17 (mg/g of dry red fermented rice) and in Monascus purpureus MTCC 410 it was about 1.54(mg/g of dry red fermented rice). Monocolin production was high in Monascus purpureus red mutant. Whereas in albino mutant produce less amount of monocolin 0.33 (mg/g of dry red fermented rice). Which was observed on12th day of incubation. The Monascus purpureus red mutant produce more amount of fatty acid (1.878%) compare to MTCC 410 (1.40525%) and albino mutant (0.36725%).

Item Type:	Student Project Report
Uncontrolled Keywords:	Monascus purpureus, Solid State Fermentation, Monocloin production
Subjects:	500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 04 Fungi 600 Technology > 05 Chemical engineering > 04 Fermentation Technology
Divisions:	Food Microbiology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	29 Apr 2014 06:40
Last Modified:	29 Apr 2014 06:40
URI:	http://ir.cftri.res.in/id/eprint/11507

Actions (login required)

View Item