Dairy products are susceptible to contamination by foodborne pathogenic and spoilage microorganisms, which can result a reduced shelf life of as well risks the consumers’health. This determines possible use preservatives in manufacturing process dairy products. Consumers require healthy food, free synthetic preservatives, looking for natural alternatives ensure food safety. Just this reason, in...

among the ways of pigment production, microbial synthesis has gained more interest for high growth rate, easy extraction and high yield. pigments are used in the food industry as natural colorants and preservatives; they also have pharmaceutical applications. in this study, fungus monascus purpureus ptcc 5303 was used to produce red, orange and yellow pigments. at first, significant variables w...