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Natural Sciences Issue
Trích dẫn bài báo
Nguyễn, N. T., Phạm, T. A. T., Lưu, M. C., Bùi, H. Đ. L., & Huỳnh, X. P. (2022). Khảo sát điều kiện nuôi cấy thích hợp cho khả năng sinh sắc tố và monacolin K từ Monascus purpureus. Tạp chí Khoa học Đại học Đồng Tháp, 11(2), 88-97. https://doi.org/10.52714/dthu.11.2.2022.943
Khảo sát điều kiện nuôi cấy thích hợp cho khả năng sinh sắc tố và monacolin K từ Monascus purpureus
Nội dung chính của bài viết
Tóm tắt
Nghiên cứu này được thực hiện nhằm xác định pH ban đầu thích hợp sinh cho khả năng sinh sắc tố và monacolin K từ nấm mốc Monascus purpureus NBRC 4485. Ngoài ra, để cải thiện khả năng tổng hợp sắc tố và monacolin K, khảo sát ảnh hưởng khi bổ sung nguồn dinh dưỡng như carbon, nitrogen vào môi trường cơ chất gạo lứt. Hàm lượng sắc tố vàng, sắc tố đỏ và monacolin K (2.089,3 µg/g) đạt được tương ứng ở mức 6.946,71 AU/g, 6.269,33 AU/g và 2.574,45 µg/g khi nuôi cấy nấm mốc M. purpureus ở pH 5 và môi trường được bổ sung 0,5% (NH4)2SO4 và 0,8% glycerol. Sắc tố sau thu hoạch có sự suy giảm sau 1 tháng (duy trì được 85,1% và 83,51% tương ứng với sắc tố vàng và đỏ) khảo sát trong điều kiện môi trường tự nhiên.
Chi tiết bài viết
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Từ khóa
Monascus purpureus, lên men bề mặt rắn, sắc tố vàng, sắc tố đỏ, monacolin K
Tài liệu tham khảo
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Bizukojc, M., Pawlak, M., Boruta, T., & Gonciarz, J. (2012). Effect of pH on biosynthesis of lovastatin and other secondary metabolites by Aspergillus terreus ATCC 20542. Journal of Biotechnology, 162(2-3), 253-261.
Broder, C. U., & Koehler, P. E. (1980). Pigments produced by Monascus purpureus with regard to quality and quantity. Journal of Food Science, 45(3), 567-569.
Chattopadhyay, P., Chatterjee, S., & Sen, S. K. (2008). Biotechnological potential of natural food grade biocolorants. African Journal of Biotechnology, 7(17), 2972-2985.
Chen, M. H., & Johns, M.R., (1993). Effect of pH and nitrogen source on pigment production by Monascus purpureus. Applied Microbiology and Biotechnology, 40, 132-138.
Darwesh, O. M., Matter, I. A., Eida, M. F., Moawad, H., & Oh, Y. K. (2019). Influence of nitrogen source and growth phase on extracellular biosynthesis of silver nanoparticles using cultural filtrates of Scenedesmus obliquus. Journal of Applied Sciences, 9, 1465.
Dobson, R., Gray, V., & Rumbold, K. (2012). Microbial utilization of crude glycerol for the production of value-added products. Journal of Industrial Microbiology and Biotechnology, 39(2), 217-226.
Embaby, A. M., Hussein, M. N., & Hussein, A. (2018). Monascus orange and red pigments production by Monascus purpureus ATCC16436 through co-solid state fermentation of corn cob and glycerol: An eco-friendly environmental low cost approach. Plos One, 13(12), 1-18.
Fabre, C. E., Santerre, A. L., Loret, M. O., Baberian, R., Pareilleux, A., Goma, G., & Blanc, P. J. (1993). Production and food applications of the red pigments of Monascus ruber. Journal of Food Science, 58(5), 1099-1102.
Feng, Y., Shao, Y., & Chen, F. (2012). Monascus pigments. Applied Microbiology and Biotechnology, 96, 1421-1440.
Feng, Y. L., Shao, Y. C., Zhou, Y. X., & Chen, F. S. (2015). Effects of glycerol on pigments and monacolin K production y the high-monacolin K-producing but citrinin-free strain, Monascus pilosus MS-1. European Food Research and Technology, 240(3), 635-643.
Gmoser, R., Ferreira, J. A., Lennartsson, P. R., & Taherzadeh, M. J. (2017). Filamentous ascomycetes fungi as a source of natural pigments. Fungal Biology and Biotechnology, 4(1), 1-25.
Gunasekaran, S., & Poorniammal, R. (2008). Optimization of fermentation conditions for red pigment production from Penicillium sp. under submerged cultivation. African Journal of. Biotechnology, 7, 1894-1898.
Hamdi, M., Blanc, P. J., & Goma, G. (1996). Effect of aeration conditions on the production of red pigments by Monascus purpureus growth on prickly pear juice. Process Biochemistry, 31(6), 543-547.
Juzlová, P., Martínková, L., & Kren, V. (1996). Secondary metabolites of the fungus Monascus: A review. Journal of Industrial Microbiology and Biotechnology, 16, 163-170.
Kraboun, K., Tochampa, W., Chatdamrong, W., & Kongbangkerd, T. (2013). Effect of monosodium glutamate and peptone on antioxidant activity of monascal waxy corn. International Food Research Journal, 20(2), 623-631.
Krairak, S., Yamamura, K., Nakajima, M., Shimizu, H., & Anage, P. C. (1999). Maximum yellow pigment production utilizing a fed-batch culture. Biotechnology for Sustainable Utilization of Biological Resources in the Tropics, 14, 210-216.
Kranz, C., Panitz, C., & Kunz, B. (1992). Biotransformation of free fatty acids in mixtures to methyl ketones by Monascus purpureus. Applied Microbiology and Biotechnology, 36(4), 436-439.
Lee, Y. K., & Chen, D. C. (2000). Applications of Monascus pigments as food colorant in www.allok.com/literature.
Lee, C. L., Hung, H. K., Wang, J. J., & Pan, T. M. (2007). Improving the ratio of monacolin K to citrinin production of Monascus purpureus NTU 568 under dioscorea medium through the mediation of pH value and ethanol addition. Journal of Agricultural and Food Chemistry, 55(16), 6493-6502.
Li, C., Lesnik, K. L., & Liu, H. (2013). Microbial conversion of waste glycerol from biodiesel production into value-added products. Energies, 6(9), 4739-4768.
Lin, T. F., & Demain, A. L. (1991). Effect of nutrition of Monascus sp. on formation of red pigments. Applied Microbiology and Biotechnology, 36, 70-75
Lin, T. F., Yakushijin, K., Büchi, G. H., & Demain, A. L. (1992). Formation of water-soluble Monascus red pigments by biological and semi-synthetic processes. Journal of Industrial Microbiology, 9, 173-179.
Lv, J., Zhang, B. B., Liu, X. D., Zhang, C., Chen, L., Xu, G. R., & Cheung, P. C. K. (2017). Enhanced production of natural yellow pigments from Monascus purpureus by liquid culture: the relationship between fermentation conditions and mycelial morphology. Journal of Bioscience and Bioengineering, 124(4), 452-458.
Malik, K., Tokkas, J., & Goyal, S. (2012). Microbial pigments: A review. International Journal of Microbial Resource Technology, 1, 361-365.
Mapari, S. A., Thrane, U., & Meyer, A. S. (2010). Fungal polyketide azaphilone pigments as future natural food colorants. Trends in Biotechnology, 28(6), 300-307.
Nguyễn, T. X. H. (2013). Nghiên cứu khả năng tạo sắc tố đỏ và Monacolin K từ vi nấm Monascus purpureus. Luận văn Thạc sĩ Sinh học. Trường Đại học Sư phạm TP. Hồ Chí Minh, Việt Nam.
Panda, B. P., Javed, S., & Ali, M. (2009). Statistical analysis and validation of process parameters influencing lovastatin production by Monascus purpureus MTCC 369 under solid-state fermentation. Biotechnology and Bioprocess Engineering, 14(1), 123-127.
Pastrana, L., Blanc, P. J., Santerre, A. L., Loret, M. O., & Goma, G. (1995). Production of red pigments by Monascus ruber in synthetic media with a strictly controlled nitrogen source. Process Biochemistry, 30(4), 333-341.
Sigurdson, G., Tang, P., & Giusti, M. M. (2017). Natural colorants: Food colorants from natural sources. Annual Review of Food Science and Technology, 8, 261-280.
Su, Y. C., Wang, J. J., Lin, T. T., & Pan, T. M. (2003). Production of the secondary metabolites γ-aminobutyric acid and monacolin K by Monascus. Journal of Industrial Microbiology and Biotechnology, 30(1), 41-46.
Subsaendee, T., Kitpreechavanich, V., & Yongsmith, B. (2014). Growth, glucoamylase, pigments and monacolin K production on rice solid culture in flask and koji chamber using Monascus sp KB9. Chiang Mai Journal of Science, 41(5.1), 1044-1057.
Sun, J. L., Zou, X., Liu, A. Y., & Xiao, T. F. (2011). Elevated yield of Monacolin K in Monascus purpureus by fungal elicitor and mutagenesis of UV and LiCl. Biological Research, 44(4), 377-382.
Suraiya, S., Kim, J. H., Tak, J. Y., Siddique, M. P., Young, C. J., & Kim, J. K. (2018). Influences of fermentation parameters on lovastatin production by Monascus purpureus using Saccharina japonica as solid fermented substrate. Food Science and Technology, 92,1-9.
Tseng, Y. Y., Chen, M. T., & Lin, C. F. (2000). Growth, pigment production and protease activity of Monascus purpureus as affected by salt, sodium nitrite, polyphosphate and various sugars. Journal of Applied Microbiology, 88(1), 31-37.
Tuli, H. S., Chaudhary, P., Beniwal, V., & Sharma, A. K. (2015). Microbial pigments as natural color sources: Current trands and future perspective. Journal of Food Science and Technology, 52(8), 4669-4678.
Vũ, T. T., Huỳnh, B. N., Cao, T. H. G., & Trần, C. Đ. (2011). Khảo sát điều kiện nuôi cấy vi nấm Monascus purpureus để thu sinh khối giàu Monacolin. Tạp chí Y học TP. Hồ Chí Minh, 15(1), 195-202.
Wang, J. J., Lee, C. L., & Pan, T. M. (2003). Improvement of monacolin K, γ-aminobutyric acid and citrinin production ratio as a function of environmental conditions of Monascus purpureus NTU 601. Journal of Industrial Microbiology and Biotechnology, 30(11), 669-676.
Yongsmith, B., Tabloka, W., Yongmanitchai, W., & Bavavoda, R. (1993). Culture conditions for yellow pigment formation by Monascus sp. KB 10 grown on cassava medium. World Journal of Microbiology and Biotechnology, 9, 85-90.
Yoshimura, M., Yamanaka, S., Mitsugi, K., & Hirose, Y. (1975). Production of Monascus pigment in a submerged culture. Agricultural Biological Chemistry, 39(9), 1789-1795.
Zhang, L., Li, Z., Dai, B., Zhang, W., & Yuan, Y. (2013). Effect of submerged and solid-state fermentation on pigment and citrinin production by Monascus purpureus. Acta Biologica Hungarica, 64(3), 385-394.
Babitha, S. S., Soccol, C. R., & Pandey, A. (2007). Solid-state fermentation for the production of Monascus pigments from jackfruit seed. Bioresource Technology, 98(8), 1554-1560
Bizukojc, M., Pawlak, M., Boruta, T., & Gonciarz, J. (2012). Effect of pH on biosynthesis of lovastatin and other secondary metabolites by Aspergillus terreus ATCC 20542. Journal of Biotechnology, 162(2-3), 253-261.
Broder, C. U., & Koehler, P. E. (1980). Pigments produced by Monascus purpureus with regard to quality and quantity. Journal of Food Science, 45(3), 567-569.
Chattopadhyay, P., Chatterjee, S., & Sen, S. K. (2008). Biotechnological potential of natural food grade biocolorants. African Journal of Biotechnology, 7(17), 2972-2985.
Chen, M. H., & Johns, M.R., (1993). Effect of pH and nitrogen source on pigment production by Monascus purpureus. Applied Microbiology and Biotechnology, 40, 132-138.
Darwesh, O. M., Matter, I. A., Eida, M. F., Moawad, H., & Oh, Y. K. (2019). Influence of nitrogen source and growth phase on extracellular biosynthesis of silver nanoparticles using cultural filtrates of Scenedesmus obliquus. Journal of Applied Sciences, 9, 1465.
Dobson, R., Gray, V., & Rumbold, K. (2012). Microbial utilization of crude glycerol for the production of value-added products. Journal of Industrial Microbiology and Biotechnology, 39(2), 217-226.
Embaby, A. M., Hussein, M. N., & Hussein, A. (2018). Monascus orange and red pigments production by Monascus purpureus ATCC16436 through co-solid state fermentation of corn cob and glycerol: An eco-friendly environmental low cost approach. Plos One, 13(12), 1-18.
Fabre, C. E., Santerre, A. L., Loret, M. O., Baberian, R., Pareilleux, A., Goma, G., & Blanc, P. J. (1993). Production and food applications of the red pigments of Monascus ruber. Journal of Food Science, 58(5), 1099-1102.
Feng, Y., Shao, Y., & Chen, F. (2012). Monascus pigments. Applied Microbiology and Biotechnology, 96, 1421-1440.
Feng, Y. L., Shao, Y. C., Zhou, Y. X., & Chen, F. S. (2015). Effects of glycerol on pigments and monacolin K production y the high-monacolin K-producing but citrinin-free strain, Monascus pilosus MS-1. European Food Research and Technology, 240(3), 635-643.
Gmoser, R., Ferreira, J. A., Lennartsson, P. R., & Taherzadeh, M. J. (2017). Filamentous ascomycetes fungi as a source of natural pigments. Fungal Biology and Biotechnology, 4(1), 1-25.
Gunasekaran, S., & Poorniammal, R. (2008). Optimization of fermentation conditions for red pigment production from Penicillium sp. under submerged cultivation. African Journal of. Biotechnology, 7, 1894-1898.
Hamdi, M., Blanc, P. J., & Goma, G. (1996). Effect of aeration conditions on the production of red pigments by Monascus purpureus growth on prickly pear juice. Process Biochemistry, 31(6), 543-547.
Juzlová, P., Martínková, L., & Kren, V. (1996). Secondary metabolites of the fungus Monascus: A review. Journal of Industrial Microbiology and Biotechnology, 16, 163-170.
Kraboun, K., Tochampa, W., Chatdamrong, W., & Kongbangkerd, T. (2013). Effect of monosodium glutamate and peptone on antioxidant activity of monascal waxy corn. International Food Research Journal, 20(2), 623-631.
Krairak, S., Yamamura, K., Nakajima, M., Shimizu, H., & Anage, P. C. (1999). Maximum yellow pigment production utilizing a fed-batch culture. Biotechnology for Sustainable Utilization of Biological Resources in the Tropics, 14, 210-216.
Kranz, C., Panitz, C., & Kunz, B. (1992). Biotransformation of free fatty acids in mixtures to methyl ketones by Monascus purpureus. Applied Microbiology and Biotechnology, 36(4), 436-439.
Lee, Y. K., & Chen, D. C. (2000). Applications of Monascus pigments as food colorant in www.allok.com/literature.
Lee, C. L., Hung, H. K., Wang, J. J., & Pan, T. M. (2007). Improving the ratio of monacolin K to citrinin production of Monascus purpureus NTU 568 under dioscorea medium through the mediation of pH value and ethanol addition. Journal of Agricultural and Food Chemistry, 55(16), 6493-6502.
Li, C., Lesnik, K. L., & Liu, H. (2013). Microbial conversion of waste glycerol from biodiesel production into value-added products. Energies, 6(9), 4739-4768.
Lin, T. F., & Demain, A. L. (1991). Effect of nutrition of Monascus sp. on formation of red pigments. Applied Microbiology and Biotechnology, 36, 70-75
Lin, T. F., Yakushijin, K., Büchi, G. H., & Demain, A. L. (1992). Formation of water-soluble Monascus red pigments by biological and semi-synthetic processes. Journal of Industrial Microbiology, 9, 173-179.
Lv, J., Zhang, B. B., Liu, X. D., Zhang, C., Chen, L., Xu, G. R., & Cheung, P. C. K. (2017). Enhanced production of natural yellow pigments from Monascus purpureus by liquid culture: the relationship between fermentation conditions and mycelial morphology. Journal of Bioscience and Bioengineering, 124(4), 452-458.
Malik, K., Tokkas, J., & Goyal, S. (2012). Microbial pigments: A review. International Journal of Microbial Resource Technology, 1, 361-365.
Mapari, S. A., Thrane, U., & Meyer, A. S. (2010). Fungal polyketide azaphilone pigments as future natural food colorants. Trends in Biotechnology, 28(6), 300-307.
Nguyễn, T. X. H. (2013). Nghiên cứu khả năng tạo sắc tố đỏ và Monacolin K từ vi nấm Monascus purpureus. Luận văn Thạc sĩ Sinh học. Trường Đại học Sư phạm TP. Hồ Chí Minh, Việt Nam.
Panda, B. P., Javed, S., & Ali, M. (2009). Statistical analysis and validation of process parameters influencing lovastatin production by Monascus purpureus MTCC 369 under solid-state fermentation. Biotechnology and Bioprocess Engineering, 14(1), 123-127.
Pastrana, L., Blanc, P. J., Santerre, A. L., Loret, M. O., & Goma, G. (1995). Production of red pigments by Monascus ruber in synthetic media with a strictly controlled nitrogen source. Process Biochemistry, 30(4), 333-341.
Sigurdson, G., Tang, P., & Giusti, M. M. (2017). Natural colorants: Food colorants from natural sources. Annual Review of Food Science and Technology, 8, 261-280.
Su, Y. C., Wang, J. J., Lin, T. T., & Pan, T. M. (2003). Production of the secondary metabolites γ-aminobutyric acid and monacolin K by Monascus. Journal of Industrial Microbiology and Biotechnology, 30(1), 41-46.
Subsaendee, T., Kitpreechavanich, V., & Yongsmith, B. (2014). Growth, glucoamylase, pigments and monacolin K production on rice solid culture in flask and koji chamber using Monascus sp KB9. Chiang Mai Journal of Science, 41(5.1), 1044-1057.
Sun, J. L., Zou, X., Liu, A. Y., & Xiao, T. F. (2011). Elevated yield of Monacolin K in Monascus purpureus by fungal elicitor and mutagenesis of UV and LiCl. Biological Research, 44(4), 377-382.
Suraiya, S., Kim, J. H., Tak, J. Y., Siddique, M. P., Young, C. J., & Kim, J. K. (2018). Influences of fermentation parameters on lovastatin production by Monascus purpureus using Saccharina japonica as solid fermented substrate. Food Science and Technology, 92,1-9.
Tseng, Y. Y., Chen, M. T., & Lin, C. F. (2000). Growth, pigment production and protease activity of Monascus purpureus as affected by salt, sodium nitrite, polyphosphate and various sugars. Journal of Applied Microbiology, 88(1), 31-37.
Tuli, H. S., Chaudhary, P., Beniwal, V., & Sharma, A. K. (2015). Microbial pigments as natural color sources: Current trands and future perspective. Journal of Food Science and Technology, 52(8), 4669-4678.
Vũ, T. T., Huỳnh, B. N., Cao, T. H. G., & Trần, C. Đ. (2011). Khảo sát điều kiện nuôi cấy vi nấm Monascus purpureus để thu sinh khối giàu Monacolin. Tạp chí Y học TP. Hồ Chí Minh, 15(1), 195-202.
Wang, J. J., Lee, C. L., & Pan, T. M. (2003). Improvement of monacolin K, γ-aminobutyric acid and citrinin production ratio as a function of environmental conditions of Monascus purpureus NTU 601. Journal of Industrial Microbiology and Biotechnology, 30(11), 669-676.
Yongsmith, B., Tabloka, W., Yongmanitchai, W., & Bavavoda, R. (1993). Culture conditions for yellow pigment formation by Monascus sp. KB 10 grown on cassava medium. World Journal of Microbiology and Biotechnology, 9, 85-90.
Yoshimura, M., Yamanaka, S., Mitsugi, K., & Hirose, Y. (1975). Production of Monascus pigment in a submerged culture. Agricultural Biological Chemistry, 39(9), 1789-1795.
Zhang, L., Li, Z., Dai, B., Zhang, W., & Yuan, Y. (2013). Effect of submerged and solid-state fermentation on pigment and citrinin production by Monascus purpureus. Acta Biologica Hungarica, 64(3), 385-394.
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