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Antimicrobial Activity of M onascus Pigments Produced in Submerged Fermentation
Author(s) -
Vendruscolo Francielo,
Tosin Iraci,
Giachini Admir José,
Schmidell Willibaldo,
Ninow Jorge Luiz
Publication year - 2014
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12157
Subject(s) - preservative , monascus , antimicrobial , food science , pigment , ingredient , orange (colour) , chemistry , staphylococcus aureus , fermentation , orange juice , antibacterial activity , food additive , escherichia coli , bacteria , biology , biochemistry , organic chemistry , gene , genetics
Antimicrobial activity of natural pigments produced by M onascus ruber CCT 3802 in submerged fermentation were studied. The pigments were screened for antimicrobial activity against three foodborne bacteria: S taphylococcus aureus , E scherichia coli and S almonella enteritidis . The orange pigment presented antimicrobial activity against S . aureus ATCC 25923 and red pigments against S . aureus ATCC 25923 and E . coli ATCC 25922. S . enteritidis ATCC 13076 was not inhibited for orange and red pigments. The minimum inhibitory concentration values, which were sensitive to the pigments produced by M . ruber , were in the range of 10 to 20 mg/mL. These results suggest a possibility of inhibiting the growths of pathogenic microorganisms during processing and storage of food products. In conclusion, in addition to the use as a functional food ingredient, the M onascus pigments may be selected as an inhibitor to preserve food products where a natural preservative is desired. Practical Applications The results of this study indicate the possibility of using the pigments as natural colorant and food preservatives, and show the potential these sources have to act as antibacterial ingredients for the food and pharmaceutical industry. The observation of bacteriostatic effects has lead to the consideration that besides the tinctorial properties, the pigments of M . ruber have a preservative value.