红曲霉MTCC 410红色素的制备及理化性质评价

Baljinder Kaur, Debkumar Chakraborty, Harbinder Kaur
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引用次数: 21

摘要

微生物色素是次生代谢物,由多种微生物在静止或原木后期产生。M. purpureus MTCC 410在蒸熟的米饭和添加硝酸铵的MEA上固态发酵产生细胞外红色素。用乙醇提取色素,在500 nm处取OD进行定量。厌氧条件和低氧压力抑制了红曲霉的生长和色素的产生。固体发酵法提取的红曲红色素对光的敏感性低于浸没发酵法提取的红曲红色素。纯化后的红色素在70℃加热时具有热稳定性,在100℃下暴露15 min时颜色由红色变为黑色。通过改变培养M. purpureus MTCC410的氮源和底物,可以提高色素在高温和低pH下的稳定性。
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Production and evaluation of physicochemical properties of red pigment from Monascus purpureus MTCC 410
Microbial pigments are secondary metabolites, which are produced during stationary or late log phase by a variety of microorganisms. M. purpureus MTCC 410 produces an extracellular red pigment in solid state fermentation on cooked autoclaved rice and MEA supplemented with ammonium nitrate. Pigment was extracted with ethanol and further quantified by taking OD at 500 nm. Anaerobic condition and low oxygen pressure inhibited Monascus growth as well as pigment production. Monascus pigment extracted from solid-state fermentation was less sensitive to light than from submerged fermentation. Purified red pigment is thermolabile over 70 oC heating and show a colour change from red to blackish when exposed to 100 oC for 15 min. Stability of the pigment at high temperature and low pH can be enhanced by modifying nitrogen source and substrate for culturing M. purpureus MTCC410.
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