Pigment Formation by Monascus pilosus DBM 4361 in Submerged Liquid Culture

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/00216224:14110/25:00142473 RIV/60461373:22330/25:43932923 RIV/00216305:26220/26:0199204

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Pigment Formation by Monascus pilosus DBM 4361 in Submerged Liquid Culture

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Pigment Formation by Monascus pilosus DBM 4361 in Submerged Liquid Culture

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10400 - Chemical sciences

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2025

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Agricultural and Food Chemistry

ISSN

0021-8561

e-ISSN

1520-5118

Svazek periodika

73

Číslo periodika v rámci svazku

42

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

10

Strana od-do

26900-26909

Kód UT WoS článku

001589707600001

EID výsledku v databázi Scopus

2-s2.0-105019335728