Evaluation of Incubation Time, Salt and Date Waste in Production of Orange Pigment by Monascus purpureus Using Response Surface Methodology

Subject Areas : Food Microbial Contamination

Mahshid Asghari ¹ (Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran)
Mahshid Jahadi ² (Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran)
Nafiseh Ghasemisepro ³ (Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University)

Received: 2019-02-11 Accepted : 2019-07-26 Published : 2019-09-23

Keywords: Wheat straw, Date waste, Response Surface Method, Monascus purpureus, Orange pigment,

Abstract :

Monacus purpureus (M. purpureus)produce six types of pigments from yellow to dark red color pigments. Monascus­ fungus has been welcomed due to its various pigment production and healing properties. The aim of this study, evaluation of incubation time (11-21days), salt (7-12 %) and date waste (15-55%) in production of orange pigment by M. purpureus using response surface methodology in solid state. After optimization of these factors, it was showed the highest amount of orange pigment was obtained during the 21-day incubation period, 7% salt and the date syrup concentration was 55%. In optimum conditions, a maximum yield of orange pigment was 5.31 (ODU.ml-1), fermentation yield was 0.252 (ODU.ml-1.day-1), pigment production yield per biomass 0.623 (ODU.mg-1), yield of orange production per carbon source consumption 0.043 (ODU.gr- 1), the substrate conversion rate was 93 (%). The results of this study showed that date waste and Wheat Straw could be used as an affordable and effective substrate for the production of orange pigment by M. purpureus fungus.