Red pigment production by Penicillium purpurogenum GH2 is influenced by pH and temperature |
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| Authors: | Méndez Alejandro Pérez Catalina Montañéz Julio Cesar Martínez Gabriela Aguilar Cristóbal Noé |
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| Institution: | (1) Department of Biotechnology, Faculty of Applied Science, King Mongkut’s University of Technology North Bangkok, Piboonsongkram Road, Bangsue, Bangkok, 10800, Thailand |
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| Abstract: | The combined effects of pH and temperature on red pigment production and fungal morphology were evaluated in a submerged culture
of Penicillium purpurogenum GH2, using Czapek-Dox media with d-xylose as a carbon source. An experimental design with a factorial fix was used: three pH values (5, 7, and 9) and two temperature
levels (24 and 34 °C) were evaluated. The highest production of red pigment (2.46 g/L) was reached with a pH value of 5 and
a temperature of 24 °C. Biomass and red pigment production were not directly associated. This study demonstrates that P. purpurogenum GH2 produces a pigment of potential interest to the food industry. It also shows the feasibility of producing and obtaining
natural water-soluble pigments for potential use in food industries. A strong combined effect (p<0.05) of pH and temperature was associated with maximal red pigment production (2.46 g/L). |
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| Keywords: | Penicillium purpurogenum Food colorants Combined effects Water-soluble pigment |
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