Department of Food Science and Technology, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo, Coahuila, Mexico.
J Zhejiang Univ Sci B. 2011 Dec;12(12):961-8. doi: 10.1631/jzus.B1100039.
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).
在以 d-木糖为碳源的 Czapek-Dox 培养基中,对青霉 GH2 进行了液体深层培养,评估了 pH 值和温度对红色素产生和真菌形态的综合影响。采用析因设计:评估了三个 pH 值(5、7 和 9)和两个温度水平(24 和 34°C)。在 pH 值为 5 和温度为 24°C 的条件下,红色素的最高产量(2.46 g/L)达到最高。生物量和红色素的产生没有直接关联。本研究表明,青霉 GH2 产生了一种对食品工业有潜在兴趣的色素。它还展示了生产和获得天然水溶性色素的可行性,这些色素可能用于食品工业。pH 值和温度的强烈综合效应(p<0.05)与最大红色素产量(2.46 g/L)相关。