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Effects of nonionic surfactants on pigment excretion and cell morphology in extractive fermentation of Monascus sp. NJ1
Author(s) -
Yang Xuelian,
Dong Ye,
Liu Guorong,
Zhang Chan,
Cao YanPing,
Wang Chengtao
Publication year - 2019
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.9295
Subject(s) - monascus , pulmonary surfactant , pigment , chemistry , fermentation , biocompatibility , chromatography , food science , biochemistry , organic chemistry
BACKGROUND Different nonionic surfactants in submerged fermentation of Monascus sp. demonstrate significant differences regarding increasing pigment yield. In this study, 15 surfactants from five series were analyzed to investigate the influence of nonionic surfactants on Monascus pigments, with the aim of simultaneously obtaining a novel nonionic surfactant. RESULTS Addition of the novel surfactant Brij 35 greatly enhanced pigment excretion and demonstrated good biocompatibility. Extracellular red, orange and yellow pigments increased by 1.47‐, 1.71‐ and 2.07‐fold respectively. Production of extracellular pigments was not only related to the hydrophile–lipophile balance value (HLB) but also affected by the cloud point temperature (CP) of the fermentation medium. It was found that nonionic surfactants can improve cell membrane permeability and cell storage capacity by modifying the cell walls of Monascus mycelium and by increasing lipid droplet levels, enhancing pigment excretion. Different nonionic surfactants modify Monascus mycelium to different degrees. CONCLUSION The novel surfactant Brij 35, which has good capacity for pigment extraction and biocompatibility, was identified in the analysis. The effects of nonionic surfactants on the secretion of pigments are related to not only the modification of the cell wall and internal structure but also the CP and HLB. © 2018 Society of Chemical Industry