Microbial Bioconversion of Rice Broken to Food Grade Pigments

Abstract

Abstract: Solid-state fermentation was carried out using rice broken as a substrate for the production of pigments using a fungal culture of Monascus ruber MTCC2326. Red, orange and yellow pigments were produced. The pigments were further purified, analysed and applied in the preparation of flavoured milk. On the sensory evaluation of the flavoured milk, the application of pigments was found to be acceptable. In this microbial bioconversion, in addition to food grade pigments, other compounds of significant importance were also identified. Key words: Rice Pigment Monascus INTRODUCTION cultures of Monascus sp. in rice, for example, is used In the recent years, colouring of food with pigments produced from natural sources is of worldwide interest MATERIALS AND METHODS and is gaining importance. These pigments are looked upon for their safe use as a natural food dye in Substrate: Rice brokens purchased from the local