Stimulation of Monascus Pigments by Intervention of Different Nitrogen Sources

Abstract

11 21 2 Abstract: Traditionally Monascus sp. are cultivated on steamed non-glutinous rice and the fermented product is used as a food colourant. The study was conducted with the aim to determine the pigment yield of Monascus ruber by the solid-state fermentation of rice supplemented with different nitrogen sources. Rice was added with 0.5 % of organic and inorganic nitrogen sources, sterilized, inoculated with Monascus ruber and allowed for solid state fermentation. In this study, mono sodium glutamate was found to yield higher pigment of 0.464 (OD ) and 1.314 (OD ) U/g Monascus fermented rice for both red and yellow pigments respectively. The 510 410 pigments were identified as bands in HPTLC and were distinguished based on their Rf values. Monascin and monascorubin were found to be maximum than monoscorubramine. Monascus fermented rice was used as colorant in the preparation of food product kesari and its sensory qualities evaluated. Incorporation of Monascus fermented rice for coloring the kesari, showed appealing color, appearance and was overall acceptable.