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Monascus  pigments (MPs) with different color characteristics, produced by submerged fermentation of  Monascus purpureus  M9, have potential application in food industry. In the present study, the effects and regulatory mechanisms of ammonium nitrate (AN) on the color characteristics of MPs were investigated. The concentration of intracellular pigments was significantly decreased when subjected to AN. The hue and lightness value indicated AN altered the total pigments appearance from original red to orange. The HPLC analysis for six major components of MPs showed that the production of rubropunctatin or monascorubrin, was significantly reduced to the undetectable level, whereas the yields of monascin, ankaflavin, rubropunctamine and monascorubramine, were apparently increased with AN supplement. To be noted, via real-time quantitative PCR strategy, the expression level of  mppG , closely relative to orange pigments biosynthesis, was significantly down-regulated. However, the expression of  mppE , involved in yellow pigments pathway, was up-regulated. Moreover, the broth pH value was dropped to 2.5–3.5 in the fermentation process resulted from AN treatment, along with the increased extracellular polysaccharide biosynthesis. Taken together, the change of MPs categories and amounts by AN might be the driving force for the color characteristics variation in  M. purpureus  M9. The present study provided useful data for producing MPs with different compositions and modified color characteristics.

Ammonium nitrate regulated the color characteristic changes of pigments in Monascus purpureus M9