Comparitive Study on Bio-pigment Production by Solid State Fermentation of Monascus purpureus on Indian Rice Variety

Nagesh, K. A. (2007) Comparitive Study on Bio-pigment Production by Solid State Fermentation of Monascus purpureus on Indian Rice Variety. [Student Project Report]

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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:	Student Project Report
Additional Information:	Monascus purpureus, synthesize useful secondary metabolites like pigments, a hypocholesterolemic agent (lovatastin) and antibiotics. Among the pigments - red, yellow and orange, the red ones have been used for coloring foods, especially meat and sausage products, being an important substitute for the highly toxic nitrite. Monascus purpureus is grown traditionally on rice in Middle Eastern countries to produce red rice. But the substrate utilization and production period in Indian rice Variety is important to produce and use these pigments in Indian food industry. Hence Indian Varity of rice, paddy and its derivatives such as puffed rice, beaten rice, rice bran was studied, in batch fermentation cultures (Solid state fermentation) using spectrophotometer analysis of total polyketide pigments which were extract in ethanol to determine the concentration of different color fractions. Ten different local commercial rice variety and eight other derivatives of rice forms were tested. All the substrates showed the pigmentation starting form 3rd day of fermentation reaching a maximum on 12th day. Shikaripur rice variety showed early pigmentation and parboiled rice gave maximum pigmentation on 9th day. The overall high pigment production was seen in Sonamasuri steamed (643.65 OD units) rice followed by rice grits of Sonamasruri (596.30 OD). The average comparison of the pigments showed the high concentration of Yellow (λ max 375) followed by Red (λ max 500) and least was Orange (λ max 475) in all substrates. The total pigment content was dependent on other factors of substrates such as surface area of substrate like grits supported high pigment production; initial moisture content giving maximum pigmentation at 80% moisture; The average initial pH 7 was seen in all substrates and subsequent decrease in pH to 4.5 after 12 days. Among the rice forms used, paddy 1001 variety showed maximum pigmentation of 22.520 OD units/g dry mouldy substrate can be a suitable and cheaper alternative substrate for pigment production. Cultivation of Monasucs purpureus on rice with yeast cell and its culture filtrate enhanced the total pigment yield to 1409.162 OD units/g dry red rice. With growing demand of food industry for natural red colour, polyketides produced by Monascus purpureus can be a promising solution added with its neutraceutical values.
Uncontrolled Keywords:	Monascus purpureus pigments rice
Subjects:	600 Technology > 08 Food technology > 21 Cereals > 01 Rice 600 Technology > 05 Chemical engineering > 04 Fermentation Technology 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 04 Fungi
Divisions:	Food Microbiology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	21 Apr 2008 07:05
Last Modified:	28 Dec 2011 09:33
URI:	http://ir.cftri.res.in/id/eprint/1684

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