title: Red pigment production by Penicillium purpurogenum GH2 is influenced by pH and temperature.
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).
authors.affiliation: Department of Food Science and Technology, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo, Coahuila, Mexico.
authors.forename: Alejandro
authors.initials: A
authors.lastname: Méndez
authors.forename: Catalina
authors.initials: C
authors.lastname: Pérez
authors.forename: Julio Cesar
authors.initials: JC
authors.lastname: Montañéz
authors.forename: Gabriela
authors.initials: G
authors.lastname: Martínez
authors.forename: Cristóbal Noé
authors.initials: CN
authors.lastname: Aguilar
mesh_terms: D000222:Adaptation, Physiological / Q000502:physiology; D048429:Cell Size; D006863:Hydrogen-Ion Concentration; D010407:Penicillium / Q000737:chemistry* / Q000166:cytology / Q000378:metabolism*; D010860:Pigments, Biological / Q000096:biosynthesis*; D013696:Temperature
chemical_list: D010860:Pigments, Biological