ANTIMICROBIAL ACTIVITY OF MONASCUS PIGMENTS PRODUCED IN SUBMERGED FERMENTATION

作者：Vendruscolo Francielo; Tosin Iraci; Giachini Admir Jose; Schmidell Willibaldo; Ninow Jorge Luiz^*

来源：Journal of Food Processing and Preservation, 2014, 38(4): 1860-1865.

DOI：10.1111/jfpp.12157

Antimicrobial activity of natural pigments produced by Monascus ruber CCT 3802 in submerged fermentation were studied. The pigments were screened for antimicrobial activity against three foodborne bacteria: Staphylococcus aureus, Escherichia coli and Salmonella enteritidis. The orange pigment presented antimicrobial activity against S. aureus ATCC 25923 and red pigments against S. aureus ATCC 25923 and E. coli ATCC 25922. S. enteritidis ATCC 13076 was not inhibited for orange and red pigments. The minimum inhibitory concentration values, which were sensitive to the pigments produced by M. ruber, were in the range of 10 to 20mg/mL. These results suggest a possibility of inhibiting the growths of pathogenic microorganisms during processing and storage of food products. In conclusion, in addition to the use as a functional food ingredient, the Monascus pigments may be selected as an inhibitor to preserve food products where a natural preservative is desired.

• 出版日期2014-8