An Investigation on Optimization and Fermentative Changes During the Production of Food bio-Colours through Solid State Fermentation of Wheat bran by Monascus purpureus (MTCC 410) Strain

Abstract

Natural pigments are an important alternative to potentially harmful synthetic dyes used as colourant in foods. The toxicity problems caused by those of synthetic colours to the consumers have created a mounting interest towards natural colours. The food bio-colours are gaining importance and have become the focus of attention of many scientists all over the world. The feasibility of wheat bran as a substrate for production of food bio-colour by Monascus purpureus (MTCC 410) strain in SSF was investigated by optimizing the fermentation conditions. The higher yield of red, orange and yellow bio-colours achieved were 126.76, 76.76 and 56.05 OD Units/g dms respectively with wheat bran at optimized process parameters viz. 75% (v/w) initial moisture content, 0.3-0.4 mm particle size, pH 6, incubation at 30°C, inoculation with 3% (spore suspension) of 5 days old culture and an incubation period of 9 days with supplementation as glucose (3% w/w) and peptone (1% w/w) as a carbon and nitrogen source, respectively. The enhanced yield of bio-colours indicated that wheat bran has good potentiality for the production of food bio-colours through SSF.

DOI

https://doi.org/10.29321/MAJ.10.001018

Pages

192 - 198

Creative Commons

Copyright

© The Author(s), 2025. Published by Madras Agricultural Students' Union in Madras Agricultural Journal (MAJ). This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited by the user.

Keywords