Polyketide Production by Monascus purpureus

Vanajakshi, V. (2006) Polyketide Production by Monascus purpureus. Masters thesis, University of Mysore.

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Thesis (Masters)
Additional Information:	High on the list of factors contributing to the process of selection and purchase are the influence of the coloured appearance of the food. Due to increasing stringent restriction to eliminate some of the currently approved synthetic colourants, there is a need to find suitable alternative source of food colours. Food colours from microbial sources are an alternative substitute to synthetic and natural colour additives. The fungus, Monascus purpureus has attracted a great attention of scientists, commercial organizations and general public since it has been traditionally used for centuries as food colourant in China, Taiwan and Japan. Monascus produces functional components such as monacolins which is effective in improving human health as a hypocholestrolemic agent. Monascus purpureus grows well in solid and submerged fermentation cultivation conditions and produces water-soluble polyketide pigments ranging in colour from red, orange and yellow. The major constituents of these pigments are rubropunctatin, monascorubrin, rubropunctamine, monascorubramine, monascin and ankaflavin. Solid state fermentation gives a higher yield and productivity of pigment than liquid fermentation. Limited information is available on major cultural parameters influencing pigment production in the solid state. The present research work investigates the polyketide pigment production by Monascus purpureus. The results of standardization of physicochemical parameters for polyketide production by Monascus purpureus and application of Monascus pigments in food system are presented.
Uncontrolled Keywords:	Monascus purpureus polyketide pigment production food colourants
Subjects:	600 Technology > 08 Food technology > 14 Physical properties > 01 Colours 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 04 Fungi
Divisions:	Food Microbiology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	04 Dec 2007 04:09
Last Modified:	28 Dec 2011 09:31
URI:	http://ir.cftri.res.in/id/eprint/1535

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