The Pigment Production from Monascus sp. U6V1, a Non-citrinin Producing Strain, in 5-L Stirred Tank Fermentor
Abstract
The significant maximum cell growth and pigment production of Monascus sp. U6V1 was observed in cassava starch peptone medium at 19.2±1.08 g/L and 39.48±2.42 UA500nm, respectively, by the cultivation at 200 rpm of shaking speed, 30oC for 7 days. Then, the experimentation was carried in 5-L stirred tank fermentor for the optimal agitation speed and aeration rate. At 500 rpm of agitation speed and 1.00 VVM of aeration rate, Monascus sp. U6V1 gave significant pigment production, pigment yield and specific pigment production rate at 40.17±1.45 UA500nm, 0.686 UA500nm/g and 0.143 UA500nm/g/h, respectively. When the cultivation was observed for the optimal aeration rate. The aeration rate at 0.75 VVM and 1.00 VVM gave the insignificant pigment concentration and specific pigment production rate at 36.04±1.04 and 40.17±1.45 UA500nm and 0.145 and 0.143 UA500nm/g/h, respectively. The shear rate and oxygen shortage during exponential phase showed some effects on pigment production in stationary phase. At the end of cultivation, all samples were analyzed for the citrinin content. The result showed that citrinin content was not detected. Keywords : Monascus sp.; food color, cassava starch, stirred tank cultivationReferences
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Somogyi, M.J. (1952) Notes on sugar determination. Journal of Biological Chemistry, 195, 19-23.
Stasinopoulos, S.J., & Seviour, R.J. (1992). Exopolysaccharide production by Acremonium persicinum in stirred-tank and air-lift fermentors. Applied Microbiology and Biotechnology, 36, 465–468.
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Yang, J., Chen, Q., Wang, W., Hu, J., & Hu, C. (2015). Effect of oxygen supply on Monascus pigments and citrinin production in submerged fermentation. Journal of Bioscience and Bioengineering, 119(5), 564-569.
Yongsmith, B., Krairak, S., & Bavavoda, R. (1994). Production of yellow pigments in submerged culture of a mutant of Monascus sp. Journal of Fermentation and Bioengineering, 78(3), 223–228.
Yoshimura, M., Yamanaka, S., Mitsugi, K., & Hirose, Y. (1975). Production of Monascus pigment in a submerged culture. Agricultural Biological Chemistry, 39, 1789–1795.
Zhang, Z., Jin, B., & Kelly, J.M. (2007). Effects of cultivation parameters on the morphology of Rhizopus arrhizus and the lactic acid production in a bubble column reactor. Engineering in Life Sciences, 5, 490–496.
Zhou, B., Tian, Y., & Zhong, H. (2019). Application of a two-stage agitation speed control strategy to enhance yellow pigments production by Monascus anka mutant. Journal of Microbiology, Biotechnology and Food Sciences, 8(6), 1260-1264.
Blance, P.J., Loret, M.O., & Santerre, A.L. (1994). Pigments of Monascus. Journal of Food Science, 59(4),
862-865.
Cho, Y.J., Hwang, H.J., Kim, S.W., Song, C.H., & Yun, J.W. (2002). Effect of carbon source and aeration rate on broth rheology and fungal morphology during red pigment production by Paecilomyces sinclairii in a batch bioreactor. Journal of Biotechnology, 95, 13–23.
Feng, Y.L., Shao, Y.C., & Chen, F.S. (2012). Monascus pigments. Applied Microbiology and Biotechnology, 96(6), 1421-1440.
Gomes, D.C., & Takahashi, J.A. (2016). Sequential fungal fermentation biotransformation process to produce a red pigment from sclerotiorin. Food Chemistry, 210, 355-361.
Grimm, L.H., Kelly, S., Krull, R., & Hempel, D.C. (2005). Morphology and productivity of filamentous fungi. Applied Microbiology and Biotechnology, 69(4), 375–384.
Hajjaj, H., Blanc, P.J., Groussac, E., Uribelarrea, J.L., Goma, G., & Loubiere, P. (2000). Kinetic analysis of red pigment and citrinin production by Monascus ruber as a function of organic acid accumulation. Enzyme and Microbial Technology, 27, 619–625.
Juzlova, P., Martinkova, L., & Kren, V. (1996). Secondary metabolites of the fungus Monascus: A review. Journal of Industrial Microbiology, 16, 163-170.
Kang, B., Zhang, X., Wu, Z., Wang, Z., & Park, S. (2014). Production of citrinin-free Monascus pigments by submerged culture at low pH. Enzyme and Microbial Technology, 55(5), 50–57.
Krairak, S., & Thongsuknok, P. (2015). The production of mevastatin from Monascus sp. SS14 and its’ mutants. In Proceedings of the 27th Annual Meeting of the Thai Society for Biotechnology and International Conference. (pp. 292-296). Bangkok: Thailand.
Krairak, S., Ketkaew, K., Sukdee, K., & Konmanee, N. (2016). The mevastatin production by solid state fermentation of Monascus sp. U6V1 with substrate addition. In Proceedings of the 28th Annual Meeting of the Thai Society for Biotechnology and International Conference. (pp 1034-1040). Chiang Mai: Thailand.
Krairak, S., Yamamura, K., Irie, R., Nakajima, M., Shimizu, H., Chim-Anage, P., Yongsmith, B., & Shioya, S. (2000). Maximizing yellow pigment production in fed-batch culture of Monascus sp. Journal of Bioscience and Bioengineering, 90(4), 363-367.
Krairak, S., Yamamura, K., Nakajima, M., Shimizu, H., & Shioya, S. (1999). On-line monitoring of fungal cell concentration by dielectric spectroscopy. Journal of Biotechnology, 69(2-3), 115-123.
Lin, T.F., Yakushijin, K., Buchi, G.H., & Demain, A.L. (1992). Formation of water-soluble Monascus red pigments by biological and semi-synthetic processes. Journal of Industrial Microbiology, 9(3-4), 173–179.
Liu, H.Q., Huang, Z.F., Yang, S.Z., Tian, X.F., & Wu, Z.Q. (2021). Inducing red pigment and inhibiting citrinin production by adding lanthanum (III) ion in Monascus purpureus fermentation. Applied Microbiology and Biotechnology, 105,1905–1912.
Mapari, S.S.A., Meyer, A.S., & Thrane, U. (2009) Colorimetric characterization for comparative analysis of fungal pigments and natural food colorants. Journal of Agricultural and Food Chemistry, 54(19), 7027-7035.
Musaalbakri, A.M., Ariff, A., Rosfarizan, M., & Ismail, A.K.M. (2006). Kinetics and modeling of red pigment fermentation by Monascus purpureus FTC 5391 in 2-litre stirred tank fermenter using glucose as a carbon source. Journal of Tropical Agriculture and Food Science, 33(2), 277-284.
Park, J.P., Kim, Y.M., Kim, S.W., Hwang, H.J., Cho, Y.J., Lee, Y.S., Song, C.H., & Yun, J.W. (2002). Effect of aeration rate on the mycelial morphology and exo-biopolymer production in Cordyceps militaris. Process Biochemistry, 37, 1257–1262.
Piehl, G.W., Berlin, J., Mollenschott, C., & Lehmann J. (1988). Growth and alkaloid production of a cell suspension culture of Thalictrum rugosumin shake flasks and membrane-stirrer reactors with bubble free aeration. Applied Microbiology Biotechnology, 29, 456–461.
Schugerl, K., Wittler, R., & Lorenz, T. (1983). The use of molds in pellet form. Trends in Biotechnology, 1, 120-123.
Smith, G.M., & Calam, C.T. (1980). Variations in inocula and their influence on the productivity of antibiotic fermentations. Biotechnology Letters, 2(6), 261-266.
Shen, L., Zhang, X., Liu, M., & Wang, Z. (2014a). Microemulsion extraction of Monascus pigments from nonionic surfactant using high polarity of diethyl ether as excess oil phase. Separation Science and Technology, 49, 2346–2351.
Shen, L., Zhang, X., Liu, M., & Wang, Z. (2014b). Transferring of red Monascus pigments from nonionic surfactant to hydrophobic ionic liquid by novel microemulsion extraction. Separation and Purification Technology, 138, 34–40.
Somogyi, M.J. (1952) Notes on sugar determination. Journal of Biological Chemistry, 195, 19-23.
Stasinopoulos, S.J., & Seviour, R.J. (1992). Exopolysaccharide production by Acremonium persicinum in stirred-tank and air-lift fermentors. Applied Microbiology and Biotechnology, 36, 465–468.
Taticek, R.A., Moo-Young, M., & Legge, R.L. (1991). The scale-up of plant cell culture: Engineering considerations. Plant Cell Tissue and Organ Culture, 24, 139–158.
Vendruscolo, F., Bühler, R.M.M., Carvalho, J.C.D., Oliveira, D.D., Moritz, D.E., Schmidell, W., & Ninow, J.L. (2016). Monascus: A reality on the production and application of microbial pigments. Applied Biochemistry and Biotechnology, 178, 211-223.
Wang, T.H., & Lin, T.F. (2007). Monascus rice products. Advances in Food and Nutrition Research, 53,123–159.
Wang, Y., Zhang, B., Lu, L., Huang, Y., & Xu, G. (2013). Enhanced production of pigments by addition of surfactants in submerged fermentation of Monascus purpureus H1102. Journal of the Science of Food and Agriculture, 93, 3339–3344.
Wecker, A., & Onken, U. (1991). Influence of dissolved oxygen concentration and shear rate on the production of pullulan by Aerobasidium pullulans. Biotechnology Letters, 13, 155–160.
Xiong, X., Zhang, X.H., Wu, Z.Q., & Wang, Z.L. (2015). Coupled aminophilic reaction and directed metabolic channeling to red Monascus pigments by extractive fermentation in nonionic surfactant micelle aqueous solution. Process Biochemistry, 50(2), 180-187.
Xu, B.J., Wang, Q.J., Lee, J.H., Jia, X.Q., & Sung, C.K. (2003). HPLC analysis of citrinin in red yeast rice. Food Science Biotechnology, 12(4), 376-380.
Yang, J., Chen, Q., Wang, W., Hu, J., & Hu, C. (2015). Effect of oxygen supply on Monascus pigments and citrinin production in submerged fermentation. Journal of Bioscience and Bioengineering, 119(5), 564-569.
Yongsmith, B., Krairak, S., & Bavavoda, R. (1994). Production of yellow pigments in submerged culture of a mutant of Monascus sp. Journal of Fermentation and Bioengineering, 78(3), 223–228.
Yoshimura, M., Yamanaka, S., Mitsugi, K., & Hirose, Y. (1975). Production of Monascus pigment in a submerged culture. Agricultural Biological Chemistry, 39, 1789–1795.
Zhang, Z., Jin, B., & Kelly, J.M. (2007). Effects of cultivation parameters on the morphology of Rhizopus arrhizus and the lactic acid production in a bubble column reactor. Engineering in Life Sciences, 5, 490–496.
Zhou, B., Tian, Y., & Zhong, H. (2019). Application of a two-stage agitation speed control strategy to enhance yellow pigments production by Monascus anka mutant. Journal of Microbiology, Biotechnology and Food Sciences, 8(6), 1260-1264.
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2022-05-24
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