Induced production of food color by fermentation using Monascus sp. | |
| Author | Choi, Jeong-sil |
| Call Number | AIT Thesis no. AE-97-20 |
| Subject(s) | Coloring matter in food Fermented foods |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Abstract | The production of food color using Monascus purpureus was investigated. The solid state culture gave the best production (absorbance 13.92), when bread was used as the substrate and the product was extracted with ethanol. In the submerged culture, with dilute solutions of nutrients in aqueous media, production depended on the composition of the media and the pH. Shake flasks experiments with initial pH of 6.0 gave better results than pH 4 or 9. The production of color was induced by the presence of nitrogenous compounds MSG and chitosan. Maximum color, as measured by absorbance at 400 and 500nm, was obtained when these were added after 48 hours of fermentation. Absorbance of 3.01 and 3.525 with MSG, 3.205 and 2.785 with 65% degree of deacetylation chitosan at 400 and 500nm respectively after 4 days of fermentation as compared to 10 days fermentation when these inducers were not added. Use of chitin, as the nitrogen source gave the highest absorbance levels (3.305 and 4.76 at 400nm and 500nm) reached in this study. |
| Year | 1997 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Agricultural and Food Engineering (AE) |
| Chairperson(s) | Rakshit, Sudip K.; |
| Examination Committee(s) | Jindal, V. K. ;Athapol Noomhorm ;Vincent, J. C.; |
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 1997 |