Premium
Fermentative Production of Melanin by Auricularia auricula
Author(s) -
Zou Yu,
Tian Mixia
Publication year - 2017
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.12909
Subject(s) - bran , melanin , food science , tyrosinase , fermentation , yield (engineering) , chemistry , raw material , botany , biochemistry , biology , enzyme , organic chemistry , materials science , metallurgy
Low cost fermentation medium using wheat bran extract as a major nutrient source, was evaluated for production of melanin from the fungus Auricularia auricula in submerged culture. Effects of wheat bran extract, l ‐tyrosine and CuSO 4 on tyrosinase activity and melanin yield were investigated. Results showed that wheat bran extract, l ‐tyrosine and CuSO 4 concentrations influenced tyrosinase activity and increased melanin yield. Box–Behnken design indicated the following optimal medium composition: wheat bran extract 26.80% (v/v), l ‐tyrosine 1.59 g/L and CuSO 4 0.11 g/L. Under these conditions, the highest melanin yield (519.54 mg/L) was obtained. Results from present study indicated fermentative production was an economical and efficient preparation method of melanin. Practical Applications Melanin is a natural pigment with great development potential as a healthful food colorant. However, the extraction process of melanin from animal or plant tissues is tedious and expensive. This paper presents an alternative for melanin production through A. auricula fermentation using low cost medium. Experimental result confirmed that fermentative production was a convenient and efficient preparation method of melanin, which might have great potential for being scaled‐up to a commercially production of melanin.