MYCOLab Ai Logo - gold and army green

Pigment Formation by Monascus pilosus DBM 4361 in Submerged Liquid Culture

Summary

Scientists studied how to produce natural yellow, orange, and red pigments from the fungus Monascus pilosus in liquid culture. They found that the type of sugar and nitrogen used in the fermentation significantly affects pigment production. Interestingly, glucose actually reduces pigment formation through a process called carbon catabolite repression. M. pilosus offers a safer alternative to other Monascus species because it does not produce the harmful toxin citrinin, making it suitable for use in food products.

Background

Monascus pilosus is typically cultivated on rice for monacolin K production. Unlike M. purpureus, which produces high pigment levels but also the mycotoxin citrinin, M. pilosus offers safer pigment production without citrinin contamination. Previous studies focused primarily on M. purpureus pigmentation patterns.

Objective

This study aimed to characterize pigment production by M. pilosus DBM 4361 in submerged liquid culture and identify conditions that maximize pigment yields. The researchers investigated carbon catabolite repression and nitrogen regulation effects on secondary metabolite formation.

Results

M. pilosus produced predominantly yellow pigments, with monascuspiloin as the major compound and predominantly five-carbon side chain analogues. Highest pigment concentrations achieved were 340 mg/L yellow (sucrose+tryptone), 346 mg/L orange (starch+tryptone), and 75 mg/L red pigments (lactose+tryptone). Glucose induced carbon catabolite repression while ammonium sulfate repressed pigment formation.

Conclusion

Carbon catabolite repression and nitrogen regulation significantly affect M. pilosus pigment production in submerged culture. Organic nitrogen sources and non-glucose carbon sources are superior for pigment biosynthesis. M. pilosus shows distinct regulatory differences from M. purpureus and offers potential for safe food industry applications due to citrinin absence.
  • Published in:Journal of Agricultural and Food Chemistry,
  • Study Type:Experimental Study,
  • Source: 10.1021/acs.jafc.5c08401, PMID: 41060079
Scroll to Top