Abstract
Abstract Pigments produced by Monascus spp. can be used as food grade biocolorant and are preferred over the synthetic variants which elicit various adverse effects. Monascus purpureus MTCC 410 has been investigated in the present study for red pigment production employing submerged fermentation. The medium components influencing the pigment production were identified using Plackett–Burman design. Among various variables screened, glucose, tryptone and pH were found to be highly significant. The optimum concentrations of these significant parameters were determined employing the response surface central composite design. Glucose (28 g/L), tryptone (1 g/L) and pH 8.0 showed highest pigment production.
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