Abstract
This paper studies the production of natural red pigments by Monascus purpureus CMU001 in the submerged fermentation system using a brewery waste hydrolysate, brewer’s spent grain (BSG). The chemical, structural and elemental characterization of the BSG was performed with Van-Soest method, Fourier-transform infrared spectroscopy (FTIR) and X-ray photoelectron spectroscopy (XPS), respectively. The lignocellulosic structure of BSG was hydrolyzed with a dilute sulfuric acid solution (2% (w/v)) followed by detoxification with Ca(OH)2. Maximum red pigment production (22.25 UA500) was achieved with the following conditions: 350 rpm shake speed, 50 mL fermentation volume, initial pH of 6.5, inoculation ratio of 2% (v/v), and monosodium glutamate (MSG) as the most effective nitrogen source. Plackett–Burman design was used to assess the significance of the fermentation medium components, and MSG and ZnSO4·7H2O were found to be the significant medium variables. This study is the first study showing the compatibility of BSG hydrolysate to red pigment production by Monascus purpureus in a submerged fermentation system.
Highlights
In recent years, the food industry has focused on the production of natural pigments from plants and microbial sources to overcome the use of synthetic pigments which are potentially hazardous to human health and the environment
This study is the first study showing the compatibility of Brewer’s spent grain (BSG) hydrolysate to red pigment production by Monascus purpureus in a submerged fermentation system
(1–4% (v/v)), and nitrogen sources at a nitrogen concentration equivalent to 8 g/L monosodium glutamate (MSG) were tested for Monascus pigment production
Summary
The food industry has focused on the production of natural pigments from plants and microbial sources to overcome the use of synthetic pigments which are potentially hazardous to human health and the environment. Babitha et al [7], investigated the feasibility of some agro-industrial residues for the production of pigments by Monascus purpureus, including brewer’s spent grain as a substrate in solid state fermentation. They obtained the best results with jackfruit seed powder and selected this substrate for subsequent studies. This is the first study that investigates in detail the use of nutrient-rich brewer’s spent grain-derived hydrolysate in the production of red pigments from Monascus purpureus CMU-001 in submerged fermentation
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