Citation
Lee, Yuan Kun (1995) Natural colours from microbial sources. [Proceedings Paper]
Abstract
The less stringent tests necessary for the use of natural colorants and the increase in the demand for natural ingredients by the increasingly health conscious consumers, has led the food manufacturers to relook into the use of natural food colorants. This has also resulted in a proliferation of interest in the development of natural food colorants in recent years. It has become clear that no single natural colorant could be used for the whole range of food products, due to its sensitivity to physical parameters. It is also true that a traditional food colorant is more likely to obtain approval from regulatory authorities and acceptance of consumers. The task of food biotechnologists is to incorporate modern biotechnology methods in the improvement of productivity and scale up in the production of these traditional food colorants.The fungus Monascus pigments (Angkak) have been used in the Orient to color food for centuries, and the traditional method of pigment production involves the growth of the fungus on solid medium such as steamed rice. We have developed a solid-liquid state fermentation system using tapioca starch for the cultivation of genetically modified Monascus for production of red pigments. The pigment yield has been optimized through studies on the biosynthesis of the pigments and bioprocess development. Microalgae, such as Chlorella cells , contain a wide variety of photosynthetic pigments. By mutagenesis, the color of Chlorella cells could be manipulated to appear green, yellow or orange. Thus widen the application prospect of algal cells.
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Abstract
The less stringent tests necessary for the use of natural colorants and the increase in the demand for natural ingredients by the increasingly health conscious consumers, has led the food manufacturers to relook into the use of natural food colorants. This has also resulted in a proliferation of interest in the development of natural food colorants in recent years. It has become clear that no single natural colorant could be used for the whole range of food products, due to its sensitivity to physical parameters. It is also true that a traditional food colorant is more likely to obtain approval from regulatory authorities and acceptance of consumers. The task of food biotechnologists is to incorporate modern biotechnology methods in the improvement of productivity and scale up in the production of these traditional food colorants.The fungus Monascus pigments (Angkak) have been used in the Orient to color food for centuries, and the traditional method of pigment production involves the growth of the fungus on solid medium such as steamed rice. We have developed a solid-liquid state fermentation system using tapioca starch for the cultivation of genetically modified Monascus for production of red pigments. The pigment yield has been optimized through studies on the biosynthesis of the pigments and bioprocess development. Microalgae, such as Chlorella cells , contain a wide variety of photosynthetic pigments. By mutagenesis, the color of Chlorella cells could be manipulated to appear green, yellow or orange. Thus widen the application prospect of algal cells.
Additional Metadata
| Item Type: | Proceedings Paper |
|---|---|
| Additional Information: | Available at Perpustakaan Sultan Abdul Samad, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia. TX511 N277 1995 Call Number |
| AGROVOC Term: | food colourants |
| AGROVOC Term: | microalgae |
| AGROVOC Term: | Fungi |
| AGROVOC Term: | Chlorella |
| AGROVOC Term: | Monascus |
| AGROVOC Term: | fermentation |
| AGROVOC Term: | biotechnology |
| AGROVOC Term: | mutagenesis |
| AGROVOC Term: | pigments |
| Geographical Term: | Malaysia |
| Depositing User: | Nor Hasnita Abdul Samat |
| Date Deposited: | 20 Nov 2025 03:41 |
| Last Modified: | 20 Nov 2025 03:41 |
| URI: | http://webagris.upm.edu.my/id/eprint/1525 |
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