Ammonium nitrate regulated the color characteristic changes of pigments in Monascus purpureus M9.

ABSTRACT: Monascus pigments (MPs) with different color characteristics, produced by submerged fermentation of Monascus purpureus M9, have potential application in food industry. In the present study, the effects and regulatory mechanisms of ammonium nitrate (AN) on the color characteristics of MPs were investigated. The concentration of intracellular pigments was significantly decreased when subjected to AN. The hue and lightness value indicated AN altered the total pigments appearance from original red to orange. The HPLC analysis for six major components of MPs showed that the production of rubropunctatin or monascorubrin, was significantly reduced to the undetectable level, whereas the yields of monascin, ankaflavin, rubropunctamine and monascorubramine, were apparently increased with AN suppleme

SUBMITTER: Chen D 

PROVIDER: S-EPMC7782668 | biostudies-literature | 2021 Jan

REPOSITORIES: biostudies-literature