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On-line Access: 2011-11-30

Received: 2011-02-09

Revision Accepted: 2011-04-25

Crosschecked: 2011-09-30

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Journal of Zhejiang University SCIENCE B 2011 Vol.12 No.12 P.961-968

http://doi.org/10.1631/jzus.B1100039


Red pigment production by Penicillium purpurogenum GH2 is influenced by pH and temperature


Author(s):  Alejandro Méndez, Catalina Pérez, Julio Cesar Montañéz, Gabriela Martínez, Cristóbal Noé Aguilar

Affiliation(s):  Department of Food Science and Technology, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Coahuila, Mexico, Department of Organic Chemistry, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Coahuila, Mexico, Department of Chemical Engineering, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Coahuila, Mexico

Corresponding email(s):   cristobal.aguilar@uadec.edu.mx

Key Words:  Penicillium purpurogenum, Food colorants, Combined effects, Water-soluble pigment


Alejandro Méndez, Catalina Pérez, Julio Cesar Montañéz, Gabriela Martínez, Cristóbal Noé Aguilar. Red pigment production by Penicillium purpurogenum GH2 is influenced by pH and temperature[J]. Journal of Zhejiang University Science B, 2011, 12(12): 961-968.

@article{title="Red pigment production by Penicillium purpurogenum GH2 is influenced by pH and temperature",
author="Alejandro Méndez, Catalina Pérez, Julio Cesar Montañéz, Gabriela Martínez, Cristóbal Noé Aguilar",
journal="Journal of Zhejiang University Science B",
volume="12",
number="12",
pages="961-968",
year="2011",
publisher="Zhejiang University Press & Springer",
doi="10.1631/jzus.B1100039"
}

%0 Journal Article
%T Red pigment production by Penicillium purpurogenum GH2 is influenced by pH and temperature
%A Alejandro Méndez
%A Catalina Pérez
%A Julio Cesar Montañéz
%A Gabriela Martínez
%A Cristóbal Noé Aguilar
%J Journal of Zhejiang University SCIENCE B
%V 12
%N 12
%P 961-968
%@ 1673-1581
%D 2011
%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.B1100039

TY - JOUR
T1 - Red pigment production by Penicillium purpurogenum GH2 is influenced by pH and temperature
A1 - Alejandro Méndez
A1 - Catalina Pérez
A1 - Julio Cesar Montañéz
A1 - Gabriela Martínez
A1 - Cristóbal Noé Aguilar
J0 - Journal of Zhejiang University Science B
VL - 12
IS - 12
SP - 961
EP - 968
%@ 1673-1581
Y1 - 2011
PB - Zhejiang University Press & Springer
ER -
DOI - 10.1631/jzus.B1100039


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).

Darkslateblue:Affiliate; Royal Blue:Author; Turquoise:Article

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Open peer comments: Debate/Discuss/Question/Opinion

<1>

Cristobal Aguilar@University of Coahuila<cristobal.aguilar@uadec.edu.mx>

2012-05-31 00:12:08

I will be contacting you by email

padmapriya@research scholar<agri.padma@gmail.com>

2012-05-29 00:23:36

I;m padmapriya doing research on production of microbial pigment. So i need this article for my research work. Kindly send as early as possible.

Please provide your name, email address and a comment





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