Jackfruit seed - A novel substrate for the production of Monascus pigments through solid-state fermentation

dc.contributor.author	Babitha, S
dc.contributor.author	Soccol, C R
dc.contributor.author	Pandey, A
dc.date.accessioned	2014-10-21T07:00:49Z
dc.date.available	2014-10-21T07:00:49Z
dc.date.issued	2006
dc.identifier.citation	Food Technology and Biotechnology 44(4):465-471;Oct-Dec 2006	en_US
dc.identifier.issn	1330-9862
dc.identifier.uri	http://ir.niist.res.in:8080/jspui/handle/123456789/1701
dc.description.abstract	Solid-state fermentation was carried out using jackfruit seed powder as substrate for the production of pigments using a fungal culture of Monascus purpureus. Due to the buffering nature of jackfruit seed powder, colour of pigments produced was stable over a wide range of initial pH of the substrate. Jackfruit seed powder with a particle size between 0.4 and 0.6 mm without any additional carbon source was found to be the best for pigment production. Water-soluble pigments were produced when jackfruit seed powder was supplemented with monosodium glutamate, soybean meal, peptone or chitin powder. The addition of external nitrogenous compounds showed a positive impact on water-soluble pigment production.	en_US
dc.language.iso	en	en_US
dc.publisher	Faculty Food technology and Biotechnology	en_US
dc.subject	Jackfruit seed powder	en_US
dc.subject	Monascus	en_US
dc.subject	Solid state fermentation	en_US
dc.title	Jackfruit seed - A novel substrate for the production of Monascus pigments through solid-state fermentation	en_US
dc.type	Article	en_US