Jarque Jover, Laura

Universitat Autònoma de Barcelona. Facultat de Veterinària

Diposit Digital de Documents de la UAB

Producion of food colorants from genus Monascus Objectives (Knowledge about):  • Categories and structures of Monascus pigments (Mps). • Biosynthetic routes and genes involved. • Main MPs producing species. • Methods used for their extraction and identification. • Influence of cultivation conditions. • Manipulation by genetic engineering to obtain citrine-nonproducing strains. Conclusions:  • Production of MPs to be used as food colorants in Asian countries. • Enhancement of the production:    - Manipulating the cultivation conditions.    - Mutagenesis by random. • Effective production of Mps without the  mycotoxin:    - Disruption of genes (pksCT, ctnA y ctnB)    involved in its biosynthesis.  • Further studies need to be done. Laura Jarque Jover  June 2016 The main Mps • Yellow: monascin and ankaflavin  • Orange: monascorubrin and rubropunctatin  • Purple-red: monascorubramine and rubropuctamine Literature research: books, online databases like PubMed, Science Direct  (for scientific articles), or Google Scholar search tool for tesis. 

Producion of food colorants from genus Monascus

https://ddd.uab.cat/pub/tfg/2016/167685/TFG_ljarquejover_poster.pdf

Producion of food colorants from genus Monascus

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