UTILIZATION OF RESIDUAL BEER FOR RED PIGMENT PRODUCTION BY IN SUBMERGED FERMENTATION

摘要

This paper describes the production of red pigment by Monascus purpureas CMU001 in submerged fermentation system using residual beer as an inexpensive substrate. Alcohol and CO： removed residual beer suppletnenied with 7.5 g/1 of monosodium glutamate was used as the fermentation medium. Shaking speed and medium volume was found to affect red pigment synthesis by M.purpiireiis. Maximum red pigment production of 18.54 UA.Monm was obtained with 200 rpm shaking speed, 5() ml of the fermentation medium, initial pH of 7.0, inoculation ratio of 2% (v/v). Several nitrogen sources were screened, and the highest pigment synthesis was obtained with monosodium glutamate. Promising results were obtained with corn steep liquor and yeast extract when used as the nitrogen source in pigment production. The optimum monosodium glutamate concentration was found to be 7.5 g/L. Kinetics of pigment and bio-mass formation was determined under the optimized fermentation conditions over a fermentation peritxl of 8 days. Tliis is the first article that evaluates residual beer for pigment synthesis using M.purpiireiis in the submerged fermentation system.