STUDIES ON SOME MICROORGANISMIS PRODUCING PIGMENTS AND ITS IlVJPORTANCE IN FOOD

Abstract

The main goal of our investigation is the possibility of cultivating fungus Monascus purpureus on suitable medium and determines the gained pigment, also apply the pigment in some food. The study was carried out: 1) To select the best stn.in for pigment production (Monascus purputeus DSMZ 1379), therefor this strain was cultivated on submerged and solid-state media. 2) Production of these pigments by submerged fermentation will be in optimum, when the fungus grown on suitable medium containing 10% glucose, 0.8% yeast extract, 0.1% CaC12, 0.1% KH2P04, 0.5% MgS04.7H20, at pH 4 - 6.5, 28C and incubated for 17 days to produce 809.24, 856.61 mg crude pigment I g DMW at 381, 500 nm respectively. Solid state cultivation at maximum production was at 35% humidity, 28C and after 17 days. It was proved that solid state cultivation better than submerged one, where it gave 905.15, 911.36 mg crude pigment I g dry red rice. 3) Protein, fat, ash, carbohydrate and moisture content were determinated to both pigments (from submerged and red rice), also heating, pH changing and sun light stability were tested too. 4) Application of both pigments was done in beefburger in different concentrations. Chemical, microbiological testes and sensory evaluation were done every month during the storage period (three-month), the beef burger with concentration of 0.54 % pigment (from red rice) was the