Premium
Pigment and amylase production in Penicillium sp NIOM‐02 and its radical scavenging activity
Author(s) -
Dhale Mohan Appasaheb,
VijayRaj Ajakkalamole Srinivas
Publication year - 2009
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2009.01983.x
Subject(s) - dpph , food science , penicillium , chemistry , amylase , pigment , solid state fermentation , bagasse , fungus , fermentation , antioxidant , botany , biology , organic chemistry , enzyme , microbiology and biotechnology
Penicillium sp NIOM‐02 was isolated from the marine sediment, produced red pigment. The pigment extracted from this fungus scavenged 2, 2‐diphenyl‐1‐pycrylhydrazyl (DPPH) radical. Penicillium sp NIOM‐02 grown in media containing corn steep liquor scavenged 72–88% of DPPH radical. During solid‐state fermentation on wheat (S1), the fungus produced more pigment (9.232 OD Units). Penicillium sp NIOM‐02 grown on sugarcane bagasse scavenged 91% of DPPH radicals. It secreted more amylase (246 U mg −1 ) in culture medium No. 5 and the zymogram analysis revealed its molecular mass (53 kDa). The taka‐amylase like character of amylase was determined by acarbose incorporated studies in the culture media. Production of pigment and radical scavenging activity of Penicillium sp NIOM‐02, suggested its applications in food, pharmaceuticals and nutraceutical industries.