Kinetic characterization of red pigment of Monascus purpureus at different level of nitrogen concentration
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 f...
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| Format: | Article |
| Language: | English |
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Science Publishing Corporation Inc
2018
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| Online Access: | http://umpir.ump.edu.my/id/eprint/33399/ http://umpir.ump.edu.my/id/eprint/33399/1/Kinetic%20characterization%20of%20red%20pigment%20of%20Monascus%20purpureus.pdf |
| _version_ | 1848824244423622656 |
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| author | Siti Mahira, Ahmad Farhan, Mohd Said |
| author_facet | Siti Mahira, Ahmad Farhan, Mohd Said |
| author_sort | Siti Mahira, Ahmad |
| building | UMP Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-15T03:09:57Z |
| format | Article |
| id | ump-33399 |
| institution | Universiti Malaysia Pahang |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T03:09:57Z |
| publishDate | 2018 |
| publisher | Science Publishing Corporation Inc |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | ump-333992022-06-21T02:34:56Z http://umpir.ump.edu.my/id/eprint/33399/ Kinetic characterization of red pigment of Monascus purpureus at different level of nitrogen concentration Siti Mahira, Ahmad Farhan, Mohd Said QD Chemistry TA Engineering (General). Civil engineering (General) TP Chemical technology 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. Science Publishing Corporation Inc 2018 Article PeerReviewed pdf en cc_by_4 http://umpir.ump.edu.my/id/eprint/33399/1/Kinetic%20characterization%20of%20red%20pigment%20of%20Monascus%20purpureus.pdf 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) https://doi.org/10.14419/ijet.v7i3.26.17449 https://doi.org/10.14419/ijet.v7i3.26.17449 |
| spellingShingle | QD Chemistry TA Engineering (General). Civil engineering (General) TP Chemical technology Siti Mahira, Ahmad Farhan, Mohd Said Kinetic characterization of red pigment of Monascus purpureus at different level of nitrogen concentration |
| title | Kinetic characterization of red pigment of Monascus purpureus at different level of nitrogen concentration |
| title_full | Kinetic characterization of red pigment of Monascus purpureus at different level of nitrogen concentration |
| title_fullStr | Kinetic characterization of red pigment of Monascus purpureus at different level of nitrogen concentration |
| title_full_unstemmed | Kinetic characterization of red pigment of Monascus purpureus at different level of nitrogen concentration |
| title_short | Kinetic characterization of red pigment of Monascus purpureus at different level of nitrogen concentration |
| title_sort | kinetic characterization of red pigment of monascus purpureus at different level of nitrogen concentration |
| topic | QD Chemistry TA Engineering (General). Civil engineering (General) TP Chemical technology |
| url | http://umpir.ump.edu.my/id/eprint/33399/ http://umpir.ump.edu.my/id/eprint/33399/ http://umpir.ump.edu.my/id/eprint/33399/ http://umpir.ump.edu.my/id/eprint/33399/1/Kinetic%20characterization%20of%20red%20pigment%20of%20Monascus%20purpureus.pdf |