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Wheat Bran Hydrolysate Culture Medium Design for Talaromyces purpureogenus CFRM02 Pigment Production and Colour Characteristics.
Sujit, Das and Saritha, G. Pandit and Mohan, A. Dhale (2022) Wheat Bran Hydrolysate Culture Medium Design for Talaromyces purpureogenus CFRM02 Pigment Production and Colour Characteristics. BioEnergy Research, 15. pp. 1439-1448.
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Abstract
Wheat bran hydrolysate (WBH) in combination with carbon and nitrogen was utilized as substrate for pigment production by Talaromyces purpureogenus CFRM02. Pigment yield was signifcantly increased (≈threefold: OD units and ≈twofold: redness [a* value]) by xylose supplementation with WBH compared to other carbon sources, whereas 1% xylose supple�mentation increased pigment production (1.57±0.05 OD units and 49±1.62 a* value). Pigment yield was low when WBH supplemented with 0.3% nitrogen sources. However, signifcant increase (≈2–2.5 fold, OD units and a* value) was observed, when yeast extract (1.2%), nitrate of sodium (1.2%) and potassium (1.6%) were supplemented. Accordingly, 16 WBH media were designed by supplementing carbon and nitrogen. Interestingly, the pigment production was signifcantly increased (1.59 OD units and 32 a* value) in the medium supplemented with 4% carbon and 0.9–1.2% nitrogen. T. purpureogenus CFRM02 was able to co-utilize xylose, fructose and glucose in WBH medium. The CIE Lab values indicated that pigment characteristics difered signifcantly among the media. Apparently, T. purpureogenus CFRM02 possesses alternative gene(s) or pathway(s) for xylose metabolism and channelled towards pigment biosynthesis. Comparative results revealed that 1% xylose supplementation to WBH makes the fermentation process economically competitive for pigment production.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Agro-waste · Fermentation · T. purpureogenus · Food colour · C and N source |
| Subjects: | 600 Technology > 05 Chemical engineering > 04 Fermentation Technology 600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat |
| Divisions: | Food Microbiology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 13 Sep 2022 08:22 |
| Last Modified: | 13 Sep 2022 08:22 |
| URI: | http://ir.cftri.res.in/id/eprint/15735 |
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