Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/11334
Title: Microbial Pigments
Authors: Joshi, V K
Attri, Devender
Bala, Anju
Bhushan, Shashi
Keywords: Microorganisms
Pigment
Food
Toxicity
Carotenoid
Solid-state fermentation
Issue Date: Jul-2003
Publisher: NISCAIR-CSIR, India
Abstract: The microorganisms such as <i>Monascus, Rhodotorula, Bacillus, Achromobacter, Yarrowia </i>and <i>Phaffia </i>produce a large number of pigments. An ideal pigment-producing microorganism should be capable of using a wide range of C and N sources, have tolerance to <i>pH, </i>temperature and minerals, and give reasonable colour yield. Non-toxic and nonpathogenic nature of pigment-producing microorganisms coupled with easy separation from the cell biomass is stressed. The various advantages of producing pigments from microorganisms include independence from weather conditions, easy and fast growth, colours of different shades and growth on cheap substances. Studies revealed unstable, largely degradable and sensitive to heat, light, acidity and water activity as characteristics of microbial colour. Improvement in stability, safety and solubility can certainly make widespread use of microbial pigments in the food industry.
Description: 362-369
URI: http://hdl.handle.net/123456789/11334
ISSN: 0975-0967 (Online); 0972-5849 (Print)
Appears in Collections:IJBT Vol.02(3) [July 2003]

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