MONASCUS PIGMENT PRODUCTION WITH FOOD RESIDUES (STALE BREAD AND SOUR YOGHURT): A COMPARATIVE KINETIC ANALYSIS

Öz

Colorants are one of the most important additives in food industry. Preference of natural colorants has become highly concerned compounds since many studies have indicated the harmful effect of synthetic colorants. The aim of this study was to investigate and compare the pigment production yield of Monascus purpureus from different food residues. Growth parameters of M.purpureus were followed during 14 days for the responses of yield, pigment profile and Monascus metabolites. Results indicated that dairy residues and stale bread could be economic, efficient and easily available substrate for M.purpureus pigment production

Anahtar Kelimeler

• Monascus pigments, Food residues, Kinetic analysis, Natural food colorants

BAYAT EKMEK VE EKŞİ YOĞURT GİBİ GIDA ATIKLARINDAN MONASCUS PİGMENTİ ÜRETİMİ: KIYASLAMALI KİNETİK ANALİZLERİ

Öz

Gıda endüstrisinin en önemli katkı bileşenlerinden bir tanesi renklendiricilerdir. Sentetik renklendiricilerin zararlı etkileri ile gıdalarda doğal olan renklendiriciler tercih edilmektedir. Bu çalışmanın amacı, Monascus purpures’un ürünü olan pigmentinin çeşitli gıda atıklarının kullanılarak üretiminin incelenmesi ve kıyaslanmasıdır. Verim, pigment profili ve Monascus metabolitleri açısından M.purpureus’ un üreme parametreleri tanımlı ve kompleks ortamlarda 14 gün boyunca izlenmiştir. Elde edilen bulgular, gıda atıklarından süt ürünlerinin ve bayat ekmeklerin M.purpureus ile pigment üretimi için ekonomik bir substrat olabileceğini göstermiştir

Anahtar Kelimeler

• Monascus pigmenti, Gıda atıkları, Kinetik analiz, Doğal gıda renklendiricileri

Kaynakça

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