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Related Concept Videos

Microbial Fermentation01:23

Microbial Fermentation

Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
Production of Organic Acids01:25

Production of Organic Acids

Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...
Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
Production of Alcohol01:27

Production of Alcohol

Continuous fermentation is a key strategy in industrial ethanol production, particularly when efficiency, scalability, and high yields are essential. This approach allows for uninterrupted operation and optimized resource utilization. The primary feedstock, corn starch, undergoes enzymatic hydrolysis facilitated by α-amylase and glucoamylase. These enzymes break down the starch into fermentable sugars such as glucose, which are readily assimilated by fermentative microorganisms.Fermentation...
Fermentation01:29

Fermentation

Most eukaryotic organisms require oxygen to survive and function adequately. Such organisms produce large amounts of energy during aerobic respiration by metabolizing glucose and oxygen into carbon dioxide and water. However, most eukaryotes can generate some energy in the absence of oxygen by anaerobic metabolism.
Fermentation is a type of metabolic process that occurs in the absence of oxygen, where organic molecules such as glucose are broken down to produce energy. During this process, the...
Microbes in Food Production01:29

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...

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Related Experiment Video

Updated: May 29, 2026

Design of Solid-State Fermentation Systems for Polymer Hydrolytic Extracellular Enzyme Production by Filamentous Fungi
06:08

Design of Solid-State Fermentation Systems for Polymer Hydrolytic Extracellular Enzyme Production by Filamentous Fungi

Published on: June 6, 2025

Monascus pigment production by solid-state fermentation with corn cob substrate.

Palanivel Velmurugan1, Hyun Hur, Vellingiri Balachandar

  • 1Division of Biotechnology, Advanced Institute of Environment and Bioscience, College of Environmental and Bioresource Sciences, Chonbuk National University, Iksan, Jeonbuk 570-752, South Korea.

Journal of Bioscience and Bioengineering
|September 13, 2011
PubMed
Summary
This summary is machine-generated.

Corn cob powder effectively produces natural pigments using Monascus purpureus in solid-state fermentation. This sustainable method offers a viable alternative to synthetic dyes, yielding stable pigments for industrial use.

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Last Updated: May 29, 2026

Design of Solid-State Fermentation Systems for Polymer Hydrolytic Extracellular Enzyme Production by Filamentous Fungi
06:08

Design of Solid-State Fermentation Systems for Polymer Hydrolytic Extracellular Enzyme Production by Filamentous Fungi

Published on: June 6, 2025

Area of Science:

  • Biotechnology
  • Food Science
  • Microbiology

Background:

  • Natural pigments offer safer alternatives to synthetic dyes.
  • Agricultural waste valorization is crucial for sustainable industrial practices.

Purpose of the Study:

  • To evaluate corn cob powder as a substrate for Monascus purpureus pigment production.
  • To optimize solid-state fermentation parameters for maximum pigment yield.

Main Methods:

  • Solid-state fermentation of Monascus purpureus KACC 42430 using corn cob powder.
  • Optimization of initial moisture content, temperature, spore inoculation, and incubation time.

Main Results:

  • Achieved a pigment yield of 25.42 OD Units/gram of dry substrate under optimized conditions.
  • Demonstrated superior pigment yield compared to other agricultural waste substrates.
  • Confirmed pigment stability across acidic pH, high temperatures, and salt solutions.

Conclusions:

  • Corn cob powder is a viable and effective substrate for natural pigment production by Monascus purpureus.
  • Optimized solid-state fermentation parameters enhance pigment yield.
  • The produced natural pigments exhibit desirable stability for industrial applications.