The optimization of red pigment by monascus purpureus FTC 5356 in solid state fermentation

Monascus red pigment had been found to have capability to give natural color that meet demand in the industries. The objective of this research is to identify the optimize condition of red pigment production in solid state fermentation by Monascus Purpureus FTC 5356 using local agricultural products...

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Main Author:	Nur Shazwani, Nadzri
Format:	Undergraduates Project Papers
Language:	English
Published:	2012
Subjects:	TP Chemical technology
Online Access:	http://umpir.ump.edu.my/id/eprint/3618/ http://umpir.ump.edu.my/id/eprint/3618/1/CD6361_NUR_SHAZWANI_NADZRI.pdf

id	ump-3618
recordtype	eprints
spelling	ump-36182015-03-03T08:02:11Z http://umpir.ump.edu.my/id/eprint/3618/ The optimization of red pigment by monascus purpureus FTC 5356 in solid state fermentation Nur Shazwani, Nadzri TP Chemical technology Monascus red pigment had been found to have capability to give natural color that meet demand in the industries. The objective of this research is to identify the optimize condition of red pigment production in solid state fermentation by Monascus Purpureus FTC 5356 using local agricultural products as a substrate. The substrates used in this research were banana, corn, papaya, coconut meat, white rice, pumpkin and guava. In determining the best substrates, the initial moisture content was set up at 50%, pH 6 for 10 days at 30°C. Among the local agricultural products, it was identified that banana is the best with 0.3390AU/g.day of red pigment production. The optimum condition for the pigment production in parameter study was 50% of initial moisture content and addition of 1.8% of nitrogen source to the substrate. The optimum growth for pigment production was 7 days. The further experiment will be conducted using Central Composite Design (CCD) of Response Surface Methodology (RSM) by setting parameter of nitrogen source concentration and moisture content of the substrate in producing high pigment production. 2012-03 Undergraduates Project Papers NonPeerReviewed application/pdf en http://umpir.ump.edu.my/id/eprint/3618/1/CD6361_NUR_SHAZWANI_NADZRI.pdf Nur Shazwani, Nadzri (2012) The optimization of red pigment by monascus purpureus FTC 5356 in solid state fermentation. Faculty of Chemical Engineering and Natural Resources, Universiti Malaysia Pahang.
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Malaysia Pahang
building	UMP Institutional Repository
collection	Online Access
language	English
topic	TP Chemical technology
spellingShingle	TP Chemical technology Nur Shazwani, Nadzri The optimization of red pigment by monascus purpureus FTC 5356 in solid state fermentation
description	Monascus red pigment had been found to have capability to give natural color that meet demand in the industries. The objective of this research is to identify the optimize condition of red pigment production in solid state fermentation by Monascus Purpureus FTC 5356 using local agricultural products as a substrate. The substrates used in this research were banana, corn, papaya, coconut meat, white rice, pumpkin and guava. In determining the best substrates, the initial moisture content was set up at 50%, pH 6 for 10 days at 30°C. Among the local agricultural products, it was identified that banana is the best with 0.3390AU/g.day of red pigment production. The optimum condition for the pigment production in parameter study was 50% of initial moisture content and addition of 1.8% of nitrogen source to the substrate. The optimum growth for pigment production was 7 days. The further experiment will be conducted using Central Composite Design (CCD) of Response Surface Methodology (RSM) by setting parameter of nitrogen source concentration and moisture content of the substrate in producing high pigment production.
format	Undergraduates Project Papers
author	Nur Shazwani, Nadzri
author_facet	Nur Shazwani, Nadzri
author_sort	Nur Shazwani, Nadzri
title	The optimization of red pigment by monascus purpureus FTC 5356 in solid state fermentation
title_short	The optimization of red pigment by monascus purpureus FTC 5356 in solid state fermentation
title_full	The optimization of red pigment by monascus purpureus FTC 5356 in solid state fermentation
title_fullStr	The optimization of red pigment by monascus purpureus FTC 5356 in solid state fermentation
title_full_unstemmed	The optimization of red pigment by monascus purpureus FTC 5356 in solid state fermentation
title_sort	optimization of red pigment by monascus purpureus ftc 5356 in solid state fermentation
publishDate	2012
url	http://umpir.ump.edu.my/id/eprint/3618/ http://umpir.ump.edu.my/id/eprint/3618/1/CD6361_NUR_SHAZWANI_NADZRI.pdf
first_indexed	2023-09-18T21:58:01Z
last_indexed	2023-09-18T21:58:01Z
_version_	1777414209734180864

The optimization of red pigment by monascus purpureus FTC 5356 in solid state fermentation

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