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Red Fermented Rice From Monascus purpureus and its mutants: A Potential Source Of Bio pigments and Fatty acids.

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Relation http://ir.cftri.com/11507/
 
Title Red Fermented Rice From Monascus purpureus and its mutants: A Potential Source Of Bio pigments and Fatty acids.
 
Creator Parthiban, S.
 
Subject 04 Fungi
04 Fermentation Technology
 
Description The fungi M. purpureus is the remarkable microorganism that produces wide range of secondary metabolites when it grown in solid state fermentation like steam rice. The polyketide pigments produced serves as the alternative to food colourants. Along with this the organism produces several bioactive compound with statins one among them used to lower cholesterol levels by inhibiting the enzyme HMG-CoA reductase.
The present work focused on production of value added Biopigments, Monocolins and Fatty acids from Monascus purpureus and its Mutants by Solid State Fermentation (SSF)
The Monascus purpureus red mutant resulted in highest total pigment yield i.e the sum of yellow, orange and red pigment 234.08 (OD units / g of dry red fermented rice) was observed on 12th day of incubation by solid state fermentation.
Monocloin production in Monascus purpureus red mutant was about 2.17 (mg/g of dry red fermented rice) and in Monascus purpureus MTCC 410 it was about 1.54(mg/g of dry red fermented rice). Monocolin production was high in Monascus purpureus red mutant. Whereas in albino mutant produce less amount of monocolin 0.33 (mg/g of dry red fermented rice). Which was observed on12th day of incubation.
The Monascus purpureus red mutant produce more amount of fatty acid (1.878%) compare to MTCC 410 (1.40525%) and albino mutant (0.36725%).
 
Contributor Vanjakshi, V.
 
Date 2013
 
Type Student Project Report
NonPeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/11507/1/Parthiban.pdf
Parthiban, S. (2013) Red Fermented Rice From Monascus purpureus and its mutants: A Potential Source Of Bio pigments and Fatty acids. [Student Project Report] (Submitted)