Abstract
Monascus anka mutant strain was isolated using conventional mutation techniques in our laboratory. In our previous study, strain Monascus anka mutant showed high yield of yellow pigments with the characteristics of high protein adhesion, thermal stability, and wide-pH stability. This work focused on the agitation optimization in a 5 L fermentor of strain Monascus anka mutant and two stage agitation speed control strategy was operated as follows: the agitation speed was 400 r/min to improve the Monascus growth and yellow pigments production before culturing 96 hour and then 300 r/min was carried out to extend the time of yellow pigment production with efficient using substrate. The yield of monascus yellow pigments reached 149.43 OD, which was 49.37%，49.25%，35.56%，18.73%, and 41.01% higher than that of 250 r/min, 300 r/min, 350 r/min, 400 r/min, and 450 r/min fermentation, respectively. The maximum specific growth rate (µmax) and the maximum specific production rate of yellow pigments (qy) reached 0.0528 h-1 and 0.2177 OD.g-1.h-1, respectively. Specific growth rate (µ) maintained higher than 0.01 h-1 from 6 hours to 54 hours, and qy could maintain at 0.10 OD.g-1.h-1 from 24 hour to 66 hour, which could not be obtained by single agitation control. The data of this work could contribute to making the industrial production of Monascus yellow pigments feasible.
Highlights
Food colorants can be classified into synthetic colorants such as quinoline yellow (Zhang et al, 2015) and tartrazine (Xu et al, 2015), as well as natural ones, such as lycopene (Xu et al, 2016), and curcumin (Upadhyaya, et al, 2015)
The data of this work could contribute to making the industrial production of Monascus yellow pigments feasible
Maximum of qy was 0.1659,0.2264,0.1741, 0.1792, and 0.2177 OD.g-1.h-1 at 66, 54, 54, 42, and 48 hour, respectively (Figure 1B). max was 0.026,0.047,0.034, 0.078, and 0.064 h1 at 18, 24, 18, 6, and 24 hour, respectively (Figure 1C). These results demonstrated that time for yellow pigments production has been in advanced with high maximum specific production rate by high agitation speed, but higher agitation speed led to faster decrease of qy at fermentation anaphase
Summary
Food colorants can be classified into synthetic colorants such as quinoline yellow (Zhang et al, 2015) and tartrazine (Xu et al, 2015), as well as natural ones, such as lycopene (Xu et al, 2016), and curcumin (Upadhyaya, et al, 2015). Due to a few safety hazards, natural yellow pigments from animals, plants, or microorganisms have become more attractive in recent years (Vendruscolo et al, 2016). The red pigments have been widely used in Asia for centuries as food colorant and have been successfully produced by fermentation (Feng et al, 2012). Because of their excellent resistance to photodegradation and their pH and thermal stability (Mapari et al, 2009a), Monascus yellow pigments have been receiving much attention. The environmental conditions play a key influence on monascus yellow pigments production in submerged culture. The aim of this work was to systematically investigate the effect of agitation on the production of the yellow pigments in Monascus anka mutant
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