Pigment Formation by Monascus pilosus DBM 4361 in Submerged Liquid Culture
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F65269705%3A_____%2F25%3A00082784" target="_blank" >RIV/65269705:_____/25:00082784 - isvavai.cz</a>
Alternative codes found
RIV/00216224:14110/25:00142473 RIV/60461373:22330/25:43932923 RIV/00216305:26220/26:0199204
Result on the web
<a href="https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5c08401" target="_blank" >https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5c08401</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1021/acs.jafc.5c08401" target="_blank" >10.1021/acs.jafc.5c08401</a>
Alternative languages
Result language
angličtina
Original language name
Pigment Formation by Monascus pilosus DBM 4361 in Submerged Liquid Culture
Original language description
Monascus pilosus is usually cultivated on rice because of monacolin K. We focused on pigment production in submerged liquid culture (SLC) where M. pilosus produced different pigments compared to M. purpureus and M. ruber. From the group of classic Monascus pigments, there were formed mostly compounds with a five-carbon side chain, and the dominant pigment was monascuspiloin, a yellow pigment structurally similar to monascin. In SLC, previously undescribed patterns affecting pigment formation were observed, such as the Crabtree effect, carbon catabolite repression of pigments caused by glucose and other mono-/disaccharides, as well as nitrogen regulation, particularly repression of pigment formation by ammonium sulfate. The highest pigment concentration in the extract was obtained using an organic nitrogen source, specifically 340 mg/L for yellow pigments utilizing a combination of sucrose and tryptone, 346 mg/L for orange pigments using starch and tryptone, and 75 mg/L for red pigments using lactose and tryptone.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
10400 - Chemical sciences
Result continuities
Project
—
Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2025
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Journal of Agricultural and Food Chemistry
ISSN
0021-8561
e-ISSN
1520-5118
Volume of the periodical
73
Issue of the periodical within the volume
42
Country of publishing house
US - UNITED STATES
Number of pages
10
Pages from-to
26900-26909
UT code for WoS article
001589707600001
EID of the result in the Scopus database
2-s2.0-105019335728