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OPTIMIZATION OF SOLID-STATE FERMENTATION CONDITIONS FOR PIGMENT PRODUCTION AND ANTIMICROBIAL ACTIVITY OF MONASCUS PURPUREUS HG12 ISOLATED IN VIETNAMBach Thi Mai Hoa1*, Pham Thanh Huyen1, Nguyen Phuong Nhue1Abstract: This study explores the optimization of solid-state fermentation conditions for pigment production and evaluates the fermented rice bran in Vietnam. Using rice bran as the substrate, maximum pigment production was achieved at 30 %u00b0C, pH 7, and an initial moisture content of 65%, with peak yield observed after 144 hours. pH significantly influenced pigment characteristics, with red pigments dominating at neutral pH and yellow pigments increasing at alkaline pH levels. These findings highlight the potential for tailoring pigment profiles for industrial applications as food colorants. The pigment extract exhibited broad-spectrum antimicrobial activity, with notable inhibition against E. coli, S. typhimurium, S. aureus, and B. subtilis, indicating the presence of bioactive compounds with potential as natural antibacterial agents. This study underscores the importance of optimizing fermentation conditions to enhance pigment production and demonstrates the dual applicability of Monascus purpureus HG12 in natural pigment and antimicrobial production of M. purpureus1 Institute of Biotechnology, Vietnam Academy of Science and Technology, 18 Hoang Quoc Viet, Cau Giay, Ha Noi, Viet Nam* Correspondence: bachmaihoa@gmail.com