Production and Isolation of pigments from Monascus purpureus (MTCC 410) using solid state and submerged fermentation

Abstract

Microbial pigments are secondary metabolites, which are engendered or produced by a variety of microorganisms. The present study was conducted to produce and isolate pigments, mainly red ones, from Monascus purpureus (MTCC 410). Monascus purpureus belongs to the family Monascacese and to the class Ascomyceta whose characteristic feature is the competency to engender secondary metabolites with vigorous yellow, orange and red pigmentation. Monascus purpureus is a filamentous fungus. Three types of pigments are: Orange Pigment, components are rubropunctain and monascoubrin; Red pigment came from analogues rubropunctaminea and monascorubramine; Yellow pigment consists of monascin and ankaflavin. In this study, Monascus purpureus (MTCC 410) was utilized to produce red, orange and yellow pigments, engendered by solid-state fermentation with the substrate of non-glutinous rice. Later, these pigments were extracted with ethanol and physicochemical analysis of red pigment solution was done