Production, Downstream Processing, and Application of Phycoerythrin: A Review on Progress and Challenges

Pinku Chandra Nath1, Muthusivaramapandian Muthuraj1, Tarun Kanti Bandyopadhyay2

  • 1Department of Bio-Engineering, National Institute of Technology, Agartala, India.

Summary

Natural food colorants like phycoerythrin (PE) from cyanobacteria offer potential but face production challenges. This review explores new producers, improved cultivation, and extraction methods to boost PE

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