Standardization of Process Parameters for Production of
Red pigment from Penicillium purpurogenum under
Submerged Fermentation
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Author:C. Padmapriya, R. Murugesan and S. Gunasekaran
p-ISSN:0024-9602, e-ISSN:2582-5321, Vol:102, Issue:jan-mar
DOI: https://doi.org/10.29321/MAJ.10.001076
Abstract
Microbial pigments are an important alternative to potentially harmful synthetic dyes. An
extracellular red pigment producing fungus, Penicillium purpurogenum was isolated from
soil and its optimal submerged fermentation parameters were evaluated. The optimal process
conditions for maximum red pigment production were as follows: Starch (33.41 CVU mL -1 ),
peptone (34.5 CVU mL -1 ) ammonium nitrate (32.8 CVU mL -1 ) and incubated under darkness
(34.5 CVU mL -1 ). Addition of the ferrous sulphate gave significant yield (29.4 CVU mL -1 ) on red
pigment production. These results suggest the red pigment from P. purpurogenum with
potential application in food colouring and textile industries.
Key words : Submerged fermentation, Food colourants, Penicillium purpurogenum, Red pigment
