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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| Published in: | Applied Biochemistry and Biotechnology Vol. 178; no. 2; pp. 211 - 223 |
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| Main Authors: | , , , , , , |
| Format: | Journal Article Book Review |
| Language: | English |
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Springer US
01-01-2016
Springer Nature B.V |
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| Abstract | 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. |
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| AbstractList | 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. 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. |
| Author | Ninow, Jorge Luiz de Oliveira, Débora Vendruscolo, Francielo Moritz, Denise Estevez Bühler, Rose Marie Meinicke de Carvalho, Júlio Cesar Schmidell, Willibaldo |
| Author_xml | – sequence: 1 fullname: Vendruscolo, Francielo – sequence: 2 fullname: Bühler, Rose Marie Meinicke – sequence: 3 fullname: de Carvalho, Júlio Cesar – sequence: 4 fullname: de Oliveira, Débora – sequence: 5 fullname: Moritz, Denise Estevez – sequence: 6 fullname: Schmidell, Willibaldo – sequence: 7 fullname: Ninow, Jorge Luiz |
| BackLink | https://www.ncbi.nlm.nih.gov/pubmed/26472672$$D View this record in MEDLINE/PubMed |
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| Keywords | Submerged fermentation Microbial pigments Biomolecules Monascus Solid state fermentation |
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| Publisher | Springer US Springer Nature B.V |
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| Snippet | Monascus species can produce yellow, orange, and red pigments, depending on the employed cultivation conditions. They are classified as natural pigments and... Monascus species can produce yellow, orange, and red pigments, depending on the employed cultivation conditions. They are classified as natural pigments and... |
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| SubjectTerms | 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 |
| Title | Monascus: a Reality on the Production and Application of Microbial Pigments |
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