Microbial colorant Monascus purpureus and possibilities of its using in the food industry
2004
Marcincakova, S.,Univerzita veterinarskeho lekarstva, Kosice (Slovak Republic) | Pala, P. | Baranova, M. | Burdova, O.
Colorants are very important part of manufacturing in the food industry. While the number of allowed synthetic colorants is still lower because of their undesirable toxic effects, there is higher interest in food colourants from natural sources. The microbial pigments produced by fungus Monascus purpureus are considered as one of the most perspective natural colorants. These pigments form the mixture of red, orange and yellow color. Their ratio and also the shadow of the resulting mixture is possible to change by the fermentation condition changes. The fungus Monascus is traditionally used in oriental countries as China, Taiwan, for intensive red fermented rice production. Fermented rice improves color, taste and stability of the final food products. The positive organoleptic influence on cheese, rice and soya products is historically known and it facilitates using of these pigments in the food industry.
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