Pigment Formation by Monascus pilosus DBM 4361 in Submerged Liquid Culture

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dc.contributor.authorHusakova, Marketacs
dc.contributor.authorBezdicek, Matejcs
dc.contributor.authorBranska, Barboracs
dc.contributor.authorSedlář, Karelcs
dc.contributor.authorPatakova, Petracs
dc.coverage.issue42cs
dc.coverage.volume73cs
dc.date.accessioned2025-10-30T14:04:33Z
dc.date.available2025-10-30T14:04:33Z
dc.date.issued2025-10-08cs
dc.description.abstractMonascus pilosus is usually cultivated on rice because of monacolin K. We focused on pigment production in submerged liquid culture (SLC) where M. pilosus produced different pigments compared to M. purpureus and M. ruber. From the group of classic Monascus pigments, there were formed mostly compounds with a five-carbon side chain, and the dominant pigment was monascuspiloin, a yellow pigment structurally similar to monascin. In SLC, previously undescribed patterns affecting pigment formation were observed, such as the Crabtree effect, carbon catabolite repression of pigments caused by glucose and other mono-/disaccharides, as well as nitrogen regulation, particularly repression of pigment formation by ammonium sulfate. The highest pigment concentration in the extract was obtained using an organic nitrogen source, specifically 340 mg/L for yellow pigments utilizing a combination of sucrose and tryptone, 346 mg/L for orange pigments using starch and tryptone, and 75 mg/L for red pigments using lactose and tryptone.en
dc.description.abstractMonascus pilosus is usually cultivated on rice because of monacolin K. We focused on pigment production in submerged liquid culture (SLC) where M. pilosus produced different pigments compared to M. purpureus and M. ruber. From the group of classic Monascus pigments, there were formed mostly compounds with a five-carbon side chain, and the dominant pigment was monascuspiloin, a yellow pigment structurally similar to monascin. In SLC, previously undescribed patterns affecting pigment formation were observed, such as the Crabtree effect, carbon catabolite repression of pigments caused by glucose and other mono-/disaccharides, as well as nitrogen regulation, particularly repression of pigment formation by ammonium sulfate. The highest pigment concentration in the extract was obtained using an organic nitrogen source, specifically 340 mg/L for yellow pigments utilizing a combination of sucrose and tryptone, 346 mg/L for orange pigments using starch and tryptone, and 75 mg/L for red pigments using lactose and tryptone.en
dc.formattextcs
dc.format.extent26900-26909cs
dc.format.mimetypeapplication/pdfcs
dc.identifier.citationJournal of Agricultural and Food Chemistry. 2025, vol. 73, issue 42, p. 26900-26909.en
dc.identifier.doi10.1021/acs.jafc.5c08401cs
dc.identifier.issn0021-8561cs
dc.identifier.orcid0000-0002-8269-4020cs
dc.identifier.other199204cs
dc.identifier.researcheridK-1120-2014cs
dc.identifier.scopus56309904900cs
dc.identifier.urihttps://hdl.handle.net/11012/255605
dc.language.isoencs
dc.relation.ispartofJournal of Agricultural and Food Chemistrycs
dc.relation.urihttps://pubs.acs.org/doi/10.1021/acs.jafc.5c08401cs
dc.rightsCreative Commons Attribution 4.0 Internationalcs
dc.rights.accessopenAccesscs
dc.rights.sherpahttp://www.sherpa.ac.uk/romeo/issn/0021-8561/cs
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/cs
dc.subjectMonascus pilosusen
dc.subjectpigmentsen
dc.subjectcatabolic repressionen
dc.subjectstress conditionsen
dc.subjectMonascus pilosus
dc.subjectpigments
dc.subjectcatabolic repression
dc.subjectstress conditions
dc.titlePigment Formation by Monascus pilosus DBM 4361 in Submerged Liquid Cultureen
dc.title.alternativePigment Formation by Monascus pilosus DBM 4361 in Submerged Liquid Cultureen
dc.type.driverarticleen
dc.type.statusPeer-revieweden
dc.type.versionpublishedVersionen
sync.item.dbidVAV-199204en
sync.item.dbtypeVAVen
sync.item.insts2025.10.30 15:04:32en
sync.item.modts2025.10.30 14:33:20en
thesis.grantorVysoké učení technické v Brně. Fakulta elektrotechniky a komunikačních technologií. Ústav biomedicínského inženýrstvícs
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