| Biochemistry |
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| Red pigment production by Penicillium purpurogenum GH2 is influenced by pH and temperature |
| Alejandro Méndez, Catalina Pérez, Julio Cesar Monta?éz, Gabriela Martínez, Cristóbal Noé Aguilar |
| Department of Food Science and Technology, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Coahuila, Mexico, Department of Organic Chemistry, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Coahuila, Mexico, Department of Chemical Engineering, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Coahuila, Mexico |
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Abstract The combined effects of pH and temperature on red pigment production and fungal morphology were evaluated in a submerged culture of Penicillium purpurogenum GH2, using Czapek-Dox media with d-xylose as a carbon source. An experimental design with a factorial fix was used: three pH values (5, 7, and 9) and two temperature levels (24 and 34 °C) were evaluated. The highest production of red pigment (2.46 g/L) was reached with a pH value of 5 and a temperature of 24 °C. Biomass and red pigment production were not directly associated. This study demonstrates that P. purpurogenum GH2 produces a pigment of potential interest to the food industry. It also shows the feasibility of producing and obtaining natural water-soluble pigments for potential use in food industries. A strong combined effect (p<0.05) of pH and temperature was associated with maximal red pigment production (2.46 g/L).
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Received: 09 February 2011
Published: 30 November 2011
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