Efficient Production of Red Monascus Pigments with Single Non-natural Amine Residue by in Situ Chemical Modification

Overview

Journal World J Microbiol Biotechnol

Publisher Springer

Specialties Biotechnology
Microbiology

Date 2019 Jan 4

PMID 30603886

Citations 1

Authors

Yaolin Huang

Lujie Liu

Gaowei Zheng

Xuehong Zhang

Zhilong Wang

Affiliations

Soon will be listed here.

Abstract

Filamentous fungi Monascus sp. has been utilized for fermentative production of food colorant (Red Yeast Rice) for more than 1000 years in China. The main colorant components of Red Yeast Rice are mixture of red Monascus pigments (RMPs) with various primary amine residues. In the present work, the non-natural primary amine p-aminobenzamide, exhibiting as non-involved in nitrogen microbial metabolism, nontoxicity to microbial cells, and chemical reactivity with orange Monascus pigments (OMPs), was screened. Based on the screened result, RMPs with the single p-aminobenzamide residue were produced by cell suspension culture in a nonionic surfactant micelle aqueous solution via in situ chemical modification of OMPs. Furthermore, in situ chemical modification of OMPs also provided a strategy for maintaining a relatively low OMP concentration and then efficient accumulation of high concentration of RMPs (3.3 g/l).

Citing Articles

Azaphilone alkaloids: prospective source of natural food pigments.

Liu L, Wang Z Appl Microbiol Biotechnol. 2021; 106(2):469-484.

PMID: 34921328 DOI: 10.1007/s00253-021-11729-6.

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