Monday, July 27, 2009
P38
Effect of pH, agitation and aeration on yellow pigments and citrinin production by a mutant of Monascus purpureus in fermentors
Yen-Lin Chen, Ting-Kuo Huang, Mei-Huei Chen, Kai-Ping Chen, Hsun-Yin Hsu, Hing-Yuen Chan, and Gwo-Fang Yuan. Bioresource Collection and Research Center, Food Industry Research and Development institute, No.331, Shihpin Rd, Hsinchu, Taiwan
Monascus has been widely used as a source of food pigment in Asia . A mutant of Monascus purpureus, namely M011, was found to be a high producer of yellow pigments, the major pigments in its fermentation broth. The yield detected by the ratio of OD400/OD500 , was higher than 6. In this study, we aimed to improve the yellow pigments production and reduce the amount of citrinin in the broth of M011 with optimizations of culture conditions including pH of fermentation medium, agitation speed and aeration rate in stirred fermentors. As a result, controlling the medium at pH 6.2 during the whole fermentation course could significantly enhance the yellow pigments production of M011 but the amount of citrinin was also increase. Moreover, while the initial pH of medium was adjusted to 6.2 and 350 rpm of agitation speed and 2 vvm of aeration rate was used, M011 could show the highest production in yellow pigments but very low content of citrinin (below 2 ppm). The optimal fermentation condition of M011 offered an attractive result for the improvement of yellow pigments production.
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