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Pigment Production by the Edible Filamentous Fungus Neurospora Intermedia
Högskolan i Borås, Akademin för textil, teknik och ekonomi.
Högskolan i Borås, Akademin för textil, teknik och ekonomi.
Högskolan i Borås, Akademin för textil, teknik och ekonomi.ORCID-id: 0000-0003-4887-2433
Högskolan i Borås, Akademin för textil, teknik och ekonomi.
Vise andre og tillknytning
2018 (engelsk)Inngår i: Fermentation, ISSN 2311-5637, Vol. 4, nr 11, s. 1-15Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

The production of pigments by edible filamentous fungi is gaining attention as a result of the increased interest in natural sources with added functionality in the food, feed, cosmetic, pharmaceutical and textile industries. The filamentous fungus Neurospora intermedia, used for production of the Indonesian food “oncom”, is one potential source of pigments. The objective of the study was to evaluate the fungus’ pigment production. The joint effect from different factors (carbon and nitrogen source, ZnCl2, MgCl2 and MnCl2) on pigment production by N. intermedia is reported for the first time. The scale-up to 4.5 L bubble column bioreactors was also performed to investigate the effect of pH and aeration. Pigment production of the fungus was successfully manipulated by varying several factors. The results showed that the formation of pigments was strongly influenced by light, carbon, pH, the co-factor Zn2+ and first- to fourth-order interactions between factors. The highest pigmentation (1.19 ± 0.08 mg carotenoids/g dry weight biomass) was achieved in a bubble column reactor. This study provides important insights into pigmentation of this biotechnologically important fungus and lays a foundation for future utilizations of N. intermedia for pigment production. 

sted, utgiver, år, opplag, sider
Göteborg, 2018. Vol. 4, nr 11, s. 1-15
Emneord [en]
pigments; neurospora intermedia; carotenoids; edible filamentous fungi; ascomycetes
HSV kategori
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Resursåtervinning
Identifikatorer
URN: urn:nbn:se:hb:diva-13654DOI: 10.3390/fermentation4010011OAI: oai:DiVA.org:hb-13654DiVA, id: diva2:1182705
Tilgjengelig fra: 2018-02-14 Laget: 2018-02-14 Sist oppdatert: 2018-08-20bibliografisk kontrollert

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Lennartsson, Patrik R.Ferreira, Jorge A.Taherzadeh, Mohammad JLundin, MagnusGmoser, Rebecca

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