Araştırma Makalesi
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Monascus purpureus’dan Katı Kültür Fermantasyon Yöntemi ile Renk Pigmenti Üretimi

Yıl 2021, Cilt 19, Sayı 2, 150 - 158, 01.08.2021
https://doi.org/10.24323/akademik-gida.977272

Öz

Bu araştırmada katı kültür fermantasyon tekniği ile Monascus purpureus CMU 001 küfünden mikrobiyal pigment üretimi gerçekleştirilmiştir. Substrat olarak bira mayşe atığı ve gofret yaprağı tozu kullanılmış ve en yüksek kırmızı renk pigmenti sentezinin gerçekleştiği fermantasyon koşulları belirlenmiştir. En yüksek pigment üretimi olan 59.55 AU500/g değeri, ilave besin elementi kullanılmadan 1:4 (g/g) oranında karıştırılmış bira mayşe atığı ve atık gofret yaprağı tozu substrat olarak kullanıldığında, optimum koşullar olan %85 başlangıç nem oranında, başlangıç pH 7.5 değerinde, 3 mL aşı hacmi ve 28°C inkübasyon sıcaklığında, fermantasyonun 9. gününde elde edilmiştir. Bu çalışma proses atıkları olan bira mayşe atığı ve gofret yaprağı tozunun katı kültür fermantasyon tekniği ile renk pigmenti üretiminde beraber kullanıldığı ilk çalışmadır.

Kaynakça

  • [1] Venil, C.K., Yusof, N.Z., Aruldass, C.A., Ahmad, W.A. (2017). Microbial Pigment Production Utilizing Agro-industrial Waste and Its Applications. In Bio-pigmentation and biotechnological implementations, Edited by O. Singh, Wiley, Hoboken, 279p.
  • [2] Manan, M., Mohamad, R., Ariff, A. (2017a). Monascus spp: A source of natural microbial color through fungal biofermentation. Journal of Microbiology and Experimentation, 3, 5.
  • [3] Chen , W., He, Y., Zhou, Y., Shao, Y., Feng, Y., Li, M., Chen, F. (2015). Edible filamentous fungi from the species Monascus: Early traditional fermentations, modern molecular biology, and future genomics. Comprehensive Reviews in Food Science and Food Safety, 14(5), 555-567.
  • [4] Feng, Y., Shao, Y., Chen, F. (2012). Monascus pigments. Applied Microbiology and Biotechnology, 96, 1421-1440.
  • [5] Babitha, S. (2009). Microbial Pigment. In Biotechnology for Agro-Industrial Residues Utilisation, Edited by P. Singh nee' Nigam, A., Pandey, Springer, Dordrecht, 466p.
  • [6] Panesar, R., Kaur, S., Panesar, P. (2015). Production of microbial pigments utilizing agro-industrial waste: a review. Current Opinion in Food Science, 1, 70-76.
  • [7] Manan, M., Webb, C. (2017b). Design aspects of solid state fermentation as applied to microbial bioprocessing. Journal of Applied Biotechnology and Bioengineering, 4(1).
  • [8] Sadaf, A., Kumar, S., Nain, L., Khare, S. (2021). Bread waste to lactic acid: Applicability of simultaneous saccharification and solid state fermentation. Biocatalysis and Agricultural Biotechnology, 32, 101934.
  • [9] Atalay, P., Göksungur, Y., Altınay Perendeci, N. (2020). Bira Atıkları ve Değerlendirme Yöntemleri. Pamukkale Üniversitesi Mühendislik ve Bilim Dergisi, 26(7), 1257-1266.
  • [10] Cooray, S., Chen, W. (2018). Valorization of brewer's spent grain using fungi solid-state fermentation to enhance nutritional value. Journal of Functional Foods, 42, 85-94.
  • [11] Xiros, C., Christakopoulos, P. (2012). Biotechnological potential of brewers spent grain and its recent applications. Waste and Biomass Valorization, 3(2), 213-232.
  • [12] Tiefenbacher, K., Wrigley, C. (2016). Wafers: Methods of Manufacture. In Encyclopedia of Food Grains, Edited by C. Wrigley, H. Corke, K. Seetharaman, J. Faubion, Academic Press, Cambridge, 1976p.
  • [13] Rusin, J., Kasakova, K., Chamradova, K. (2015). Anaerobic digestion of waste wafer material from the confectionery production. Energy, 85, 194-199.
  • [14] Sılbır, S., Goksungur, Y. (2019). Natural red pigment production by Monascus purpureus in submerged fermentation systems using a food ındustry waste: Brewer’s spent grain. Foods, 8(5),161.
  • [15] Babitha, S., Soccol, C., Pandey, A. (2006). Jackfruit seed-A novel substrate for the production of Monascus pigments through solid-state fermentation. Food Technology and Biotechnology, 44(4), 465-471.
  • [16] Carvalho, J., Oishi, B., Pandey, A., Soccol, C. (2005). Biopigments from Monascus: strain selection, citrinin production and color stability. Brazilian Archives of Biology and Technology, 48, 885-894.
  • [17] Gomah, N., Abdel-Raheam, H. (2017). Stability and components identification of Monascus ruber´s pigments. Journal of Food and Dairy Sciences, 8(1), 31-36.
  • [18] Dikshit, R., Tallapragada, P. (2011). Monascus purpureus: A potential source for natural pigment production. Journal of Microbiology and Biotechnology Research, 1(4), 164-174.
  • [19] Ooijkaas, L., Weber, F., Buitelaar, R., Tramper, J., Rinzema, A. (2000). Defined media and inert supports: their potential as solid-state fermentation production systems. Trends in Biotechnology, 18(8), 356-360.
  • [20] Thomas, L., Larroche, C., Pandey, A. (2013). Current developments in solid-state fermentation. Biochemical Engineering Journal, 81, 146-161.
  • [21] Srianta, I., Zubaidah, E., Estiasih, T., Yamada, M., Harijono. (2016). Comparison of Monascus purpureus growth, pigment production and composition on different cereal substrates with solid state fermentation. Biocatalysis and Agricultural Biotechnology, 7, 181-186.
  • [22] Sehrawat, R., Panesar, R., Panesar, P., Kumar, A. (2017). Biopigment produced by Monascus purpureus MTCC 369 in submerged and solid state fermentation: a comparative study. Pigment and Resin Technology, 46(6), 425-432.
  • [23] Mitchell, D., Berovic, M., Krieger, N. (2000). Biochemical engineering aspect of solid state bioprocessing. Advances in Biochemical Engineering / Biotechnology, 68, 61-138.
  • [24] Shi, K., Song, D., Chen, G., Pistolozzi, M., Wu, Z., Quan, L. (2015). Controlling composition and color characteristics of Monascus pigments by pH and nitrogen sources in submerged fermentation. Journal of Bioscience and Bioengineering, 120(2), 145-154.
  • [25] Nimnoi, P., Lumyong, S. (2011). Improving solid-state fermentation of Monascus purpureus on agricultural products for pigment production. Food and Bioprocess Technology, 4, 1384-1390.
  • [26] Singh nee' Nigam , P. (2009). Production of Bioactive Secondary Metabolites. In Biotechnology for Agro-Industrial Residues Utilisation, Edited by P. Singh nee' Nigam, A. Pandey, Springer, Dordrecht, 466p.
  • [27] Krishna, C. (2005). Solid-state fermentation systems-An overview. Critical Reviews in Biotechnology, 25(1-2), 1-30.
  • [28] Srianta, I., Hendrawan, B., Kusumawati, N., Blanc, P. (2012). Study on durian seed as a new substrate for angkak production. International Food Research Journal, 19(3), 941-945.
  • [29] Carvalho, J., Oishi, B., Woiciechowski, A., Pandey, A., Babitha, S., Soccol, C. (2007). Effect of substrates on the production of Monascus biopigments by solid-state fermentation and pigment extraction using different solvents. Indian Journal of Biotechnology, 6(6), 194-199.
  • [30] Velmurugan, P., Hur, H., Balachandar, V., Kamala-Kanan, S., Lee, K., Lee, S., Chae, J., Shea, P.J., Oh, B. (2011). Monascus pigment production by solid-state fermentation with corn cob substrate. Journal of Bioscience and Bioengineering, 112(6), 590-594.
  • [31] Chen, G., Wu, Z. (2016). Production and biological activities of yellow pigments from Monascus fungi. World Journal of Microbiology and Biotechnology, 32(8):136.
  • [32] Lee, B., Piao, H., Chung, W. (2002). Production of Red Pigments by Monascus purpureus in solid-state culture. Biotechnology and Bioprocess Engineering, 7, 21-25.
  • [33] Babitha, S., Soccol, C., Pandey, A. (2007). Solid-state fermentation for the production of Monascus pigments from jackfruit seed. Bioresource Technology, 98(8), 1554-1560.
  • [34] Kumar, V., Ahluwalia, V., Saran, S., Kumar, J., Kumar Patel, A., Rani Singhania, R. (2020). Recent developments on solid-state fermentation for production of microbial secondary metabolites, challenges and solutions. Bioresource Technology, 323, 124566.
  • [35] Gowthaman, M., Krishna, C., Moo-Young, M. (2001). Fungal solid state fermentation-an overview. In Agriculture and Food Productions, Edited by G. Khachatourians, D. Arora, Elsevier, The Netherlands, 448p.
  • [36] Danuri, H. (2008). Optimizing angkak pigments and lovastatin production by Monascus purpureus. HAYATI Journal of Biosciences, 15(2), 61-66.
  • [37] Şılbır, M. (2019). Bira atığından Monascus renk pigmentleri üretimi ve stabilitesinin belirlenmesi. Ege Üniversitesi Fen Bilimleri Enstitüsü, İzmir.
  • [38] Yoon, L., Ang, T., Ngoh, G., Chua, A. (2014). Fungal solid-state fermentation and various methods of enhancement in cellulase production. Biomass and Bioenergy, 67, 319-338.
  • [39] Kumar Shetty, A., Dave, N., Murugesan, G., Pai, S., Pugazhendhi, A., Varadavenkatesan, T., Vinayagam, R., Selvaraj, R. (2021). Production and extraction of red pigment by solid-state fermentation of broken rice using Monascus sanguineus NFCCI 2453. Biocatalysis and Agricultural Biotechnology, 33, 101964.
  • [40] Zhang, L., Lİ, Z., Dai, B., Zhang, W., Yuan, Y. (2013). Effect of submerged and solid-state fermentation on pigment and citrinin production by Monascus purpureus. Acta Biologica Hungarica, 64(3), 385-394.
  • [41] Srianta, I., Harijono, H. (2015). Monascus-fermented sorghum: pigments and monacolin K produced by Monascus purpureus on whole grain, dehulled grain and bran substrates. International Food Research Journal, 22(1), 377-382.

Production of Microbial Pigments by Solid-State Fermentation Technique using Monascus purpureus

Yıl 2021, Cilt 19, Sayı 2, 150 - 158, 01.08.2021
https://doi.org/10.24323/akademik-gida.977272

Öz

In this study, microbial pigment was produced by Monascus purpureus CMU 001 by using the solid-state fermentation technique. Brewer’s spent grain and waste wafer sheets were used as a substrate, and process parameters for the best pigment yield were determined. Brewer’s spent grain and waste wafer sheets mixed at a ratio of 1:4 (w/w) gave the highest pigment yield values. Extra nutrients were not used in the fermentation medium. The highest pigment concentration of 59.55 AU500/g was obtained under the optimized process conditions of initial moisture content 85%, initial pH 7.5, inoculum size 3 mL, fermentation temperature 28°C and incubation period 9 days. This was the first study on the use of brewer’s spent grain and waste wafer sheet in microbial pigment production using the solid-state fermentation technique.

Kaynakça

  • [1] Venil, C.K., Yusof, N.Z., Aruldass, C.A., Ahmad, W.A. (2017). Microbial Pigment Production Utilizing Agro-industrial Waste and Its Applications. In Bio-pigmentation and biotechnological implementations, Edited by O. Singh, Wiley, Hoboken, 279p.
  • [2] Manan, M., Mohamad, R., Ariff, A. (2017a). Monascus spp: A source of natural microbial color through fungal biofermentation. Journal of Microbiology and Experimentation, 3, 5.
  • [3] Chen , W., He, Y., Zhou, Y., Shao, Y., Feng, Y., Li, M., Chen, F. (2015). Edible filamentous fungi from the species Monascus: Early traditional fermentations, modern molecular biology, and future genomics. Comprehensive Reviews in Food Science and Food Safety, 14(5), 555-567.
  • [4] Feng, Y., Shao, Y., Chen, F. (2012). Monascus pigments. Applied Microbiology and Biotechnology, 96, 1421-1440.
  • [5] Babitha, S. (2009). Microbial Pigment. In Biotechnology for Agro-Industrial Residues Utilisation, Edited by P. Singh nee' Nigam, A., Pandey, Springer, Dordrecht, 466p.
  • [6] Panesar, R., Kaur, S., Panesar, P. (2015). Production of microbial pigments utilizing agro-industrial waste: a review. Current Opinion in Food Science, 1, 70-76.
  • [7] Manan, M., Webb, C. (2017b). Design aspects of solid state fermentation as applied to microbial bioprocessing. Journal of Applied Biotechnology and Bioengineering, 4(1).
  • [8] Sadaf, A., Kumar, S., Nain, L., Khare, S. (2021). Bread waste to lactic acid: Applicability of simultaneous saccharification and solid state fermentation. Biocatalysis and Agricultural Biotechnology, 32, 101934.
  • [9] Atalay, P., Göksungur, Y., Altınay Perendeci, N. (2020). Bira Atıkları ve Değerlendirme Yöntemleri. Pamukkale Üniversitesi Mühendislik ve Bilim Dergisi, 26(7), 1257-1266.
  • [10] Cooray, S., Chen, W. (2018). Valorization of brewer's spent grain using fungi solid-state fermentation to enhance nutritional value. Journal of Functional Foods, 42, 85-94.
  • [11] Xiros, C., Christakopoulos, P. (2012). Biotechnological potential of brewers spent grain and its recent applications. Waste and Biomass Valorization, 3(2), 213-232.
  • [12] Tiefenbacher, K., Wrigley, C. (2016). Wafers: Methods of Manufacture. In Encyclopedia of Food Grains, Edited by C. Wrigley, H. Corke, K. Seetharaman, J. Faubion, Academic Press, Cambridge, 1976p.
  • [13] Rusin, J., Kasakova, K., Chamradova, K. (2015). Anaerobic digestion of waste wafer material from the confectionery production. Energy, 85, 194-199.
  • [14] Sılbır, S., Goksungur, Y. (2019). Natural red pigment production by Monascus purpureus in submerged fermentation systems using a food ındustry waste: Brewer’s spent grain. Foods, 8(5),161.
  • [15] Babitha, S., Soccol, C., Pandey, A. (2006). Jackfruit seed-A novel substrate for the production of Monascus pigments through solid-state fermentation. Food Technology and Biotechnology, 44(4), 465-471.
  • [16] Carvalho, J., Oishi, B., Pandey, A., Soccol, C. (2005). Biopigments from Monascus: strain selection, citrinin production and color stability. Brazilian Archives of Biology and Technology, 48, 885-894.
  • [17] Gomah, N., Abdel-Raheam, H. (2017). Stability and components identification of Monascus ruber´s pigments. Journal of Food and Dairy Sciences, 8(1), 31-36.
  • [18] Dikshit, R., Tallapragada, P. (2011). Monascus purpureus: A potential source for natural pigment production. Journal of Microbiology and Biotechnology Research, 1(4), 164-174.
  • [19] Ooijkaas, L., Weber, F., Buitelaar, R., Tramper, J., Rinzema, A. (2000). Defined media and inert supports: their potential as solid-state fermentation production systems. Trends in Biotechnology, 18(8), 356-360.
  • [20] Thomas, L., Larroche, C., Pandey, A. (2013). Current developments in solid-state fermentation. Biochemical Engineering Journal, 81, 146-161.
  • [21] Srianta, I., Zubaidah, E., Estiasih, T., Yamada, M., Harijono. (2016). Comparison of Monascus purpureus growth, pigment production and composition on different cereal substrates with solid state fermentation. Biocatalysis and Agricultural Biotechnology, 7, 181-186.
  • [22] Sehrawat, R., Panesar, R., Panesar, P., Kumar, A. (2017). Biopigment produced by Monascus purpureus MTCC 369 in submerged and solid state fermentation: a comparative study. Pigment and Resin Technology, 46(6), 425-432.
  • [23] Mitchell, D., Berovic, M., Krieger, N. (2000). Biochemical engineering aspect of solid state bioprocessing. Advances in Biochemical Engineering / Biotechnology, 68, 61-138.
  • [24] Shi, K., Song, D., Chen, G., Pistolozzi, M., Wu, Z., Quan, L. (2015). Controlling composition and color characteristics of Monascus pigments by pH and nitrogen sources in submerged fermentation. Journal of Bioscience and Bioengineering, 120(2), 145-154.
  • [25] Nimnoi, P., Lumyong, S. (2011). Improving solid-state fermentation of Monascus purpureus on agricultural products for pigment production. Food and Bioprocess Technology, 4, 1384-1390.
  • [26] Singh nee' Nigam , P. (2009). Production of Bioactive Secondary Metabolites. In Biotechnology for Agro-Industrial Residues Utilisation, Edited by P. Singh nee' Nigam, A. Pandey, Springer, Dordrecht, 466p.
  • [27] Krishna, C. (2005). Solid-state fermentation systems-An overview. Critical Reviews in Biotechnology, 25(1-2), 1-30.
  • [28] Srianta, I., Hendrawan, B., Kusumawati, N., Blanc, P. (2012). Study on durian seed as a new substrate for angkak production. International Food Research Journal, 19(3), 941-945.
  • [29] Carvalho, J., Oishi, B., Woiciechowski, A., Pandey, A., Babitha, S., Soccol, C. (2007). Effect of substrates on the production of Monascus biopigments by solid-state fermentation and pigment extraction using different solvents. Indian Journal of Biotechnology, 6(6), 194-199.
  • [30] Velmurugan, P., Hur, H., Balachandar, V., Kamala-Kanan, S., Lee, K., Lee, S., Chae, J., Shea, P.J., Oh, B. (2011). Monascus pigment production by solid-state fermentation with corn cob substrate. Journal of Bioscience and Bioengineering, 112(6), 590-594.
  • [31] Chen, G., Wu, Z. (2016). Production and biological activities of yellow pigments from Monascus fungi. World Journal of Microbiology and Biotechnology, 32(8):136.
  • [32] Lee, B., Piao, H., Chung, W. (2002). Production of Red Pigments by Monascus purpureus in solid-state culture. Biotechnology and Bioprocess Engineering, 7, 21-25.
  • [33] Babitha, S., Soccol, C., Pandey, A. (2007). Solid-state fermentation for the production of Monascus pigments from jackfruit seed. Bioresource Technology, 98(8), 1554-1560.
  • [34] Kumar, V., Ahluwalia, V., Saran, S., Kumar, J., Kumar Patel, A., Rani Singhania, R. (2020). Recent developments on solid-state fermentation for production of microbial secondary metabolites, challenges and solutions. Bioresource Technology, 323, 124566.
  • [35] Gowthaman, M., Krishna, C., Moo-Young, M. (2001). Fungal solid state fermentation-an overview. In Agriculture and Food Productions, Edited by G. Khachatourians, D. Arora, Elsevier, The Netherlands, 448p.
  • [36] Danuri, H. (2008). Optimizing angkak pigments and lovastatin production by Monascus purpureus. HAYATI Journal of Biosciences, 15(2), 61-66.
  • [37] Şılbır, M. (2019). Bira atığından Monascus renk pigmentleri üretimi ve stabilitesinin belirlenmesi. Ege Üniversitesi Fen Bilimleri Enstitüsü, İzmir.
  • [38] Yoon, L., Ang, T., Ngoh, G., Chua, A. (2014). Fungal solid-state fermentation and various methods of enhancement in cellulase production. Biomass and Bioenergy, 67, 319-338.
  • [39] Kumar Shetty, A., Dave, N., Murugesan, G., Pai, S., Pugazhendhi, A., Varadavenkatesan, T., Vinayagam, R., Selvaraj, R. (2021). Production and extraction of red pigment by solid-state fermentation of broken rice using Monascus sanguineus NFCCI 2453. Biocatalysis and Agricultural Biotechnology, 33, 101964.
  • [40] Zhang, L., Lİ, Z., Dai, B., Zhang, W., Yuan, Y. (2013). Effect of submerged and solid-state fermentation on pigment and citrinin production by Monascus purpureus. Acta Biologica Hungarica, 64(3), 385-394.
  • [41] Srianta, I., Harijono, H. (2015). Monascus-fermented sorghum: pigments and monacolin K produced by Monascus purpureus on whole grain, dehulled grain and bran substrates. International Food Research Journal, 22(1), 377-382.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Bilimi ve Teknolojisi
Bölüm Araştırma Makaleleri
Yazarlar

Yekta GÖKSUNGUR Bu kişi benim (Sorumlu Yazar)
Ege Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
0000-0002-5166-6561
Türkiye


Seda SARIYILDIZ Bu kişi benim
Ege Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
0000-0002-7830-4149
Türkiye

Destekleyen Kurum Ege Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi
Proje Numarası FYL-2019-21067
Teşekkür Bu çalışma Ege Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi tarafından desteklenmiştir (Proje No: FYL-2019-21067). Çalışma kapsamında kullanılan gofret yapraklarını temin eden Tören Gıda Sanayi ve Ticaret A.Ş. ve bira mayşe atığını temin eden Türk Tuborg Bira ve Malt Sanayi A.Ş.’ye çalışmaya verdikleri desteklerden ötürü teşekkür ederiz.
Yayımlanma Tarihi 1 Ağustos 2021
Başvuru Tarihi 11 Nisan 2021
Kabul Tarihi 28 Mayıs 2021
Yayınlandığı Sayı Yıl 2021, Cilt 19, Sayı 2

Kaynak Göster

Bibtex @araştırma makalesi { akademik-gida977272, journal = {Akademik Gıda}, issn = {1304-7582}, eissn = {2148-015X}, address = {Fevzipaşa Bulv. Çelik İş Merkezi, No: 162, Kat: 3, D:302, Çankaya, İzmir}, publisher = {Sidas Medya A.Ş.}, year = {2021}, volume = {19}, number = {2}, pages = {150 - 158}, doi = {10.24323/akademik-gida.977272}, title = {Monascus purpureus’dan Katı Kültür Fermantasyon Yöntemi ile Renk Pigmenti Üretimi}, key = {cite}, author = {Göksungur, Yekta and Sarıyıldız, Seda} }
APA Göksungur, Y. & Sarıyıldız, S. (2021). Monascus purpureus’dan Katı Kültür Fermantasyon Yöntemi ile Renk Pigmenti Üretimi . Akademik Gıda , 19 (2) , 150-158 . DOI: 10.24323/akademik-gida.977272
MLA Göksungur, Y. , Sarıyıldız, S. "Monascus purpureus’dan Katı Kültür Fermantasyon Yöntemi ile Renk Pigmenti Üretimi" . Akademik Gıda 19 (2021 ): 150-158 <https://dergipark.org.tr/tr/pub/akademik-gida/issue/64368/977272>
Chicago Göksungur, Y. , Sarıyıldız, S. "Monascus purpureus’dan Katı Kültür Fermantasyon Yöntemi ile Renk Pigmenti Üretimi". Akademik Gıda 19 (2021 ): 150-158
RIS TY - JOUR T1 - Monascus purpureus’dan Katı Kültür Fermantasyon Yöntemi ile Renk Pigmenti Üretimi AU - YektaGöksungur, SedaSarıyıldız Y1 - 2021 PY - 2021 N1 - doi: 10.24323/akademik-gida.977272 DO - 10.24323/akademik-gida.977272 T2 - Akademik Gıda JF - Journal JO - JOR SP - 150 EP - 158 VL - 19 IS - 2 SN - 1304-7582-2148-015X M3 - doi: 10.24323/akademik-gida.977272 UR - https://doi.org/10.24323/akademik-gida.977272 Y2 - 2021 ER -
EndNote %0 Akademik Gıda Monascus purpureus’dan Katı Kültür Fermantasyon Yöntemi ile Renk Pigmenti Üretimi %A Yekta Göksungur , Seda Sarıyıldız %T Monascus purpureus’dan Katı Kültür Fermantasyon Yöntemi ile Renk Pigmenti Üretimi %D 2021 %J Akademik Gıda %P 1304-7582-2148-015X %V 19 %N 2 %R doi: 10.24323/akademik-gida.977272 %U 10.24323/akademik-gida.977272
ISNAD Göksungur, Yekta , Sarıyıldız, Seda . "Monascus purpureus’dan Katı Kültür Fermantasyon Yöntemi ile Renk Pigmenti Üretimi". Akademik Gıda 19 / 2 (Ağustos 2021): 150-158 . https://doi.org/10.24323/akademik-gida.977272
AMA Göksungur Y. , Sarıyıldız S. Monascus purpureus’dan Katı Kültür Fermantasyon Yöntemi ile Renk Pigmenti Üretimi. Akademik Gıda. 2021; 19(2): 150-158.
Vancouver Göksungur Y. , Sarıyıldız S. Monascus purpureus’dan Katı Kültür Fermantasyon Yöntemi ile Renk Pigmenti Üretimi. Akademik Gıda. 2021; 19(2): 150-158.
IEEE Y. Göksungur ve S. Sarıyıldız , "Monascus purpureus’dan Katı Kültür Fermantasyon Yöntemi ile Renk Pigmenti Üretimi", Akademik Gıda, c. 19, sayı. 2, ss. 150-158, Ağu. 2021, doi:10.24323/akademik-gida.977272

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