Siti Mahira, Ahmad and Farhan, Mohd Said (2018) Kinetic characterization of red pigment of Monascus purpureus at different level of nitrogen concentration. International Journal of Engineering and Technology(UAE), 7 (3). pp. 1-4. ISSN 2227-524X. (Published)
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Abstract
Natural and synthetics colors are the two types of food coloring existed in the industries. Over time, most of synthetic colors were banned due to the clearly evident side effects and their possible carcinogenic effects. Pigment produced by Monascus purpureus is microbial origin and safe to use as food grade coloring. The aim of this research is to study the kinetic characterization of red pigment production throughout the solid state fermentation process at different level of nitrogen (peptone) concentration. The concentrations of nitrogen used are in between 1 to 5% of peptone. The highest μmax (0.1182 day-1), P cells (119.7 g ml-1 day-1), YX/S (1.35), YP/S (1.35), and YP/X (0.016) are obtained at day 5 of fermentation period with the addition of 2% peptone. However, no further increase of the kinetic values with the increasing of peptone concentration from 2% to 5% was observed, except on YP/X where the value was high with higher concentration. This indicates that with higher concentration the conversion of biomass to red pigment is enhanced.
| Item Type: | Article |
|---|---|
| Additional Information: | Indexed by Scopus |
| Uncontrolled Keywords: | Monascus purpureus; Natural color; Nitrogen source; Red pigment; Solid state fermentation |
| Subjects: | Q Science > QD Chemistry T Technology > TA Engineering (General). Civil engineering (General) T Technology > TP Chemical technology |
| Faculty/Division: | Faculty of Chemical & Natural Resources Engineering Institute of Postgraduate Studies College of Engineering |
| Depositing User: | Mr Muhamad Firdaus Janih@Jaini |
| Date Deposited: | 21 Jun 2022 02:34 |
| Last Modified: | 21 Jun 2022 02:34 |
| URI: | http://umpir.ump.edu.my/id/eprint/33399 |
| Download Statistic: | View Download Statistics |
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