Parametric and optimization studies of Monascus purpureus M1018 in solid substrate fermentation

Date

6-2015

Degree

Bachelor of Science in Agricultural Biotechnology

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Lotis E. Mopera

Abstract

The red pigment production of Monascus purpureus M1018 in solid substrate fermentation (SSF) was optimized. Parametric study was done to determine the significant factors that affect pigment production such as inoculum level, initial pH, carbon to nitrogen ratio and length of incubation time. It was found out that these factors were significant except for the inoculum level which was fixed at 2.5% for the succeeding experiments. An initial medium pH of 8, carbon to nitrogen ratio of 2.2 and incubation time of 7 days were generated as the optimum conditions. These conditions were employed for the upscale production. The pigment produced by solid substrate fermentation (SSF) was compared to the pigment produced by submerged fermentation (SF). It was found out that pigment produced by SF was more stable at prolonged exposure to light. However, pigment produced by SSF was more stable to freezing and sterilization temperatures. Both pigments were stable at 100 ̊C for 10, 20 and 30 min, Low Temperature Low Time (LTLT) at 63˚C for 30 min as well as High Temperature Short Time at 72˚C for 15 sec. Two percent of pigments produced by both fermentation methods applied to red velvet cupcakes were compared to a control group using food color. The results of the sensory evaluation showed no significant differences in flavors among the samples. Aroma of the cupcake applied with pigment produced by SSF was more desirable than applied by SF however, the texture was better on the latter. For general acceptability, the control group was most preferred. Four percent of pigments were also applied to tocino wherein color was assessed. It was found out that pigment applied by SSF was more desirable compared to the pigment by SF. Pigments produced by SSF and SF can be used as substitute to food color.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2015 A127 /G84

Notes

Major in Food Biotechnology

Document Type

Thesis

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