National Academy of Agricultural Sciences (NAAS)
|
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Microbial pigments were produced from Monascus purpureus (MTCC 410), Monascus purpureus (MTCC 369), Monascus ruber (MTCC 1880) and Monascus ruber (MTCC 2326) by submerged fermentation. The essential amino acids were determined in the pigment extract natural pigments by UHPLC method using precolumn derivatization method with o-phthalaldehyde-2-mercaptoethanol. The results shown in the Monascus purpureus (MTCC 410) produced the mamimum amount of amino acids, viz, Aspartic Acid ( 5.90 mg/L), Glutamic Acid (1.30 mg/L), Serine (1.80 mg/L),Histldine (0.60 mg/L), Tyrosine (5.70 mg/L), Cystine (0.80 mg/L), Valline ( 2.40 mg/L), Leucine (0.40 mg/L) and Proline (88.20 mg/L). Analysis of these amino acids may be of great importance to determine food safety and consumer safety.
Citations |
 |
 |
 |
 |
