Produção de pigmentos por Monascus ruber CCT 3802 a partir do xarope de maltose como substrato

• Autor(a) principal: Oliveira, Camila Fernanda Dias de
• Data de Publicação: 2017
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Institucional da UFG
• Texto Completo: http://repositorio.bc.ufg.br/tede/handle/tede/7711
• topic: Fermentação sólida; Fermentação submersa; Microorganismo e crescimento radial; Solid fermentation and submerged; Microorganism and radial growth; CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS

Artificial dyes are commonly used in the food industry, both for their low cost and for ease of procurement. The consumer market, however, requires healthier products and a viable alternative would be the use of natural pigments. In addition to plants, flowers, fruits and animals, micro-organisms can be the source of this type of pigment, such as fungi, bacteria and microalgae. Therefore, the present study had as objective to produce pigments from the solid fermentation and submerged by filamentous fungus Monascus ruber CCT 3802 using maltose syrup as substrate. The effect of substrate concentration on maltose syrup and the influence of pH on pigment production was studied by evaluating the radial growth rate, pigment production and pigment properties by thermal stability. The main results demonstrate that the highest radial growth velocity was obtained from the plate containing 5 g L-1 maltose syrup 0.1053 mm h-1 , which corresponds to an increase of 71.70% when compared to the medium extract of Malt agar (MEA). In the submerged fermentation the concentration of 10 g L-1 of maltose obtained the highest absorbance (14.54 AU), lower biomass (4.65 g L-1 ) and greater dark red intensity. For pH determination, the highest radial growth rate was obtained when the fungus was cultivated at pH 6.5 and the production of yellow pigment was obtained at low pH (2.0 and 2.5) while the production of orange pigments was in the pH range (3.0 and 3.5) and the red pigment yield obtained when the fungus was grown at pH above 4.0. Thus, it can be concluded that maltose syrup and pH exerted a significant influence on both the radial growth rate and the production of pigments in submerged fermentation, showing that lower substrate concentrations favor higher amounts of red pigment and that associated with the culture in PH 6.5 favored the formation of red pigments.