igments produced by
Monascus
spp. can be used as food grade biocolorant and are preferred over the
synthetic variants which elicit various adverse effects.
Monascus purpureus
MTCC 410 has been
investigated in the present study for red pigment production employing submerged fermentation. The
medium components in
fl
uencing the pigment production were identi
fi
ed using Plackett
–
Burman design.
Among various variables screened, glucose, tryptone and pH were found to be highly signi
fi
cant. The
optimum concentrations of these signi
fi
cant parameters were determined employing the response
surface central composite design. Glucose (28 g/L), tryptone (1 g/L) and pH 8.0 showed highest pigment
production.