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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 Monascus, Rhodotorula, Bacillus, Achromobacter, Yarrowia and Phaffia 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 pH, 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.
Page(s): 362-369
ISSN: 0975-0967 (Online); 0972-5849 (Print)
Appears in Collections:IJBT Vol.02(3) [July 2003]

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