Optimization of red pigment production by Monascus purpureus MTCC369 under solid-state fermentation using response surface methodology

Abstract

Monascus pigments are used as a traditional food colorant in orient China, are produced by solid-state fermentation of non-glutinous rice using Monascus purpureus MTCC 369. Five nutrient parameters screened using Plackett-Burman experimental design were optimized by central composite design (central rotatory) of response surface methodology for Monascus red pigment production under solid-state fermentation. Maximum red pigment production of 12 mg was predicted per gram of rice based solid medium containing 20g pre-soaked rice and 40 ml distilled water containing dextrose 74.59 g/l, peptone 5.54 g/l, NH4Cl 6.57 g/l, MnSO4.H2O 0.58 g/l and malt extract 14.46 g/l using response surface plots and point prediction tool of Design Expert 7.1:3 (Stat-Ease Inc., USA).

Keywords

• red pigment
• Monascus purpureus
• optimization
• response surface methodology
• central composite design