Monascus: a Reality on the Production and Application of Microbial Pigments

Monascus: a Reality on the Production and Application of Microbial Pigments

Monascus species can produce yellow, orange, and red pigments, depending on the employed cultivation conditions. They are classified as natural pigments and can be applied for coloration of meat, fishes, cheese, beer, and pates, besides their use in inks for printer and dyes for textile, cosmetic, a...

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Bibliographic Details
Published in:Applied Biochemistry and Biotechnology Vol. 178; no. 2; pp. 211 - 223
Main Authors: Vendruscolo, Francielo, Bühler, Rose Marie Meinicke, de Carvalho, Júlio Cesar, de Oliveira, Débora, Moritz, Denise Estevez, Schmidell, Willibaldo, Ninow, Jorge Luiz
Format: Journal Article Book Review
Language:English
Published: New York Springer US 01-01-2016
Springer Nature B.V
Subjects:
anti-infective properties
antioxidants
Antioxidants - pharmacology
beers
Biochemistry
Biotechnology
cheeses
Chemistry
Chemistry and Materials Science
color
Dissolved oxygen
dyes
fabrics
Fermentation
fish
industrial applications
meat
Microbiology
Microorganisms
Molecules
Monascus
Monascus - metabolism
Pharmaceutical industry
Pigments
Pigments, Biological - biosynthesis
Pigments, Biological - pharmacology
solid state fermentation
submerged fermentation
temperature
Submerged fermentation
Microbial pigments
Biomolecules
Monascus
Solid state fermentation
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Summary:Monascus species can produce yellow, orange, and red pigments, depending on the employed cultivation conditions. They are classified as natural pigments and can be applied for coloration of meat, fishes, cheese, beer, and pates, besides their use in inks for printer and dyes for textile, cosmetic, and pharmaceutical industries. These natural pigments also present antimicrobial activity on pathogenic microorganisms and other beneficial effects to the health as antioxidant and anticholesterol activities. Depending on the substrates, the operational conditions (temperature, pH, dissolved oxygen), and fermentation mode (state solid fermentation or submerged fermentation), the production can be directed for one specific color dye. This review has a main objective to present an approach of Monascus pigments as a reality to obtaining and application of natural pigments by microorganisms, as to highlight properties that makes this pigment as promising for worldwide industrial applications.
Bibliography:http://dx.doi.org/10.1007/s12010-015-1880-z
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ISSN:0273-2289
1559-0291
DOI:10.1007/s12010-015-1880-z