Stability of Monascus Pigment Produced by Monascus sp. MK2
نویسندگان
چکیده
منابع مشابه
Quantification of Lovastatin Produced by Monascus purpureus
Development of a novel method for the quantification of lovastatin is an interesting problem in the analytical field. In the literature, many reports use spectrophotometric method for the quantification of lovastatin. However, the analysis of fermentation broth containing lovastatin appears to be inaccurate using spectrophotometric method. Hence, the estimation of lovastatin produced by Monascu...
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A new isolate from medicinal plant endophytes was identified as Penicillium sp. (HKUCC 8070). A water-soluble red pigment was produced by this strain in potato-dextrose broth, maltextract broth and a chemically defined medium containing glutamate as a nitrogen source. The red pigment produced was identified as heat-stable, polyketide Monascus red pigment. The highest yield of the red pigment wa...
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Monascus spp. namely Monascus sanguineus was isolated from pomegranate (Punica granatum). In this study, the isolated M. sanguineus was compared with M. purpureus MTCC410 procured from MTCC Chandigarh, India for optimising the red pigment yield. It was observed that both strains had produced maximum red pigment on the 16 day of incubation (21.9 CVU/ml for M. sanguineus & 16.9 CVU/ml for M. purp...
متن کاملEffect of glycerol as a sole carbon source on Monascus sp. for pigment production
In the field of natural pigment production, Monascus sp. is a well known name. These pigments have their applicability as food colorants. In this study, two Monascus sp. namely Monascus purpureus procured from MTCC, Chandigarh, India and Monascus sanguineus isolated inhouse, were compared for pigment production in submerged fermentation. Glycerol was used as sole carbon source and malt extract ...
متن کاملThe Effect of Replacing Sodium Nitrite with Monascus Purpureus Pigment in German Sausage
Background: Many common cancers, such as prostate, breast, and colon, are caused by harmful substances and compounds contained in processed foods, including nitrite-treated meats. The aim of this study was to investigate the possibility of replacing sodium nitrite with Monascus purpureus pigment in sausage and to assess its antimicrobial, antioxidant, color, and sensory properties. Methods: The...
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ژورنال
عنوان ژورنال: Journal of Life Science
سال: 2013
ISSN: 1225-9918
DOI: 10.5352/jls.2013.23.5.669