title: Investigating the influence of pH, temperature and agitation speed on yellow pigment production by Penicillium aculeatum ATCC 10409.
abstract: In this study, the combined effect of pH, temperature and agitation speed on yellow pigment production and mycelial growth of Penicillium aculeatum ATCC 10409 was investigated in whey media. Different pH levels (5, 6.5 and 8), temperatures (25, 30 and 35°C) and agitation speed levels (100 and 150 rpm) were tested to determine the best conditions to produce a fungal yellow pigment under submerged fermentation. The best production of yellow pigment (1.38 g/L) was obtained with a pH value of 6.5, a temperature of 30°C and an agitation speed of 150 rpm. In contrast, the maximal biomass concentration (11.12 g/L) was obtained at pH value of 8, a temperature of 30°C and an agitation speed of 100 rpm. These results demonstrated that biomass and yellow pigment production were not directly associated. The identification of the structure of unknown P. aculeatum yellow pigment was detected using UV absorption spectrum and FT-IR spectroscopy.
authors.affiliation: a Department of Food Science and Technology , Ferdowsi University of Mashhad , Mashhad , Iran.
authors.forename: Majid
authors.initials: M
authors.lastname: Afshari
authors.forename: Fakhri
authors.initials: F
authors.lastname: Shahidi
authors.forename: Seyed Ali
authors.initials: SA
authors.lastname: Mortazavi
authors.forename: Farideh
authors.initials: F
authors.lastname: Tabatabai
authors.forename: Zarin
authors.initials: Z
authors.lastname: Es'haghi
mesh_terms: D018533:Biomass; D003470:Culture Media / Q000737:chemistry; D005285:Fermentation; D006863:Hydrogen-Ion Concentration; D007218:Industrial Microbiology / Q000379:methods; D010407:Penicillium / Q000378:metabolism*; D010860:Pigments, Biological / Q000096:biosynthesis*; D017550:Spectroscopy, Fourier Transform Infrared; D013696:Temperature
chemical_list: D003470:Culture Media; D010860:Pigments, Biological
keywords: Penicillium aculeatum; agitation speed; fungal pigment; pH; temperature; whey