Optimization of red pigment production by Monascus purpureus MTCC369 under solid-state fermentation using response surface methodology

摘要

Monascus pigments are used as a traditional food colorant in orient China, are produced by solid-state fermentation of non-glutinous rice using Monascus purpureus MTCC 369. Five nutrient parameters screened using Plackett-Burman experi- mental design were