Studies on the effect of methionine level on cheese colour as a solid substrate of Monascus purpureus JK2 fermentation
Monascus purpureus, a species of red filamentous mould, has been widely used in fermented food as a potential source of natural pigments. The pigments can be produced by solid-state fermentation using a solid culture substrate; an example includes cheese that provides a substantial amount of nutrien...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Rynnye Lyan Resources
2022
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| Online Access: | https://repository.ugm.ac.id/282281/1/_29__fr-2021-422_sulandari.pdf |
| _version_ | 1797037569986265088 |
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| author | Sulandari, L. Utami, T. Hidayat, C. Rahayu, E. S. |
| author_facet | Sulandari, L. Utami, T. Hidayat, C. Rahayu, E. S. |
| author_sort | Sulandari, L. |
| collection | UGM |
| description | Monascus purpureus, a species of red filamentous mould, has been widely used in fermented food as a potential source of natural pigments. The pigments can be produced by solid-state fermentation using a solid culture substrate; an example includes cheese that provides a substantial amount of nutrients required for its growth and red pigment synthesis. Monascus purpureus needs appropriate organic nitrogen in the form of amino acids at a particular concentration. This study aimed to determine the effects of methionine level on cheese colour as the solid substrate in M. purpureus fermentation. The mould strain M. purpureus JK2 was cultivated from cheese without the addition of methionine and added with 0.1, 0.3, 0.5, and 1 % methionine, then incubated at room temperature (25‒30°C) for 14 days. The growth of M. purpureus JK2 in cheese as a solid substrate was visually observed. Colour changes were distinguished quantitatively based on the CIELAB colour characterization system. The results showed that M. purpureus JK2 could grow and synthesize red pigments well in cheese as a substrate without the addition of methionine, which otherwise slowly decreased (0.1, 0.3 and 5 % methionine) and inhibited the growth (1% methionine). The cheese substrate without the addition of methionine had a similar hue angle to 0.1 and 0.3 % methionine and was relatively redder than with 0.5 % methionine. However, the addition of 1 % methionine did not induce pigmentation. Furthermore, the M. purpureus JK2-fermented cheese as a substrate can be used in cheese making development as culture products. |
| first_indexed | 2024-03-14T00:05:19Z |
| format | Article |
| id | oai:generic.eprints.org:282281 |
| institution | Universiti Gadjah Mada |
| language | English |
| last_indexed | 2024-03-14T00:05:19Z |
| publishDate | 2022 |
| publisher | Rynnye Lyan Resources |
| record_format | dspace |
| spelling | oai:generic.eprints.org:2822812023-11-16T02:28:05Z https://repository.ugm.ac.id/282281/ Studies on the effect of methionine level on cheese colour as a solid substrate of Monascus purpureus JK2 fermentation Sulandari, L. Utami, T. Hidayat, C. Rahayu, E. S. Fermentation Monascus purpureus, a species of red filamentous mould, has been widely used in fermented food as a potential source of natural pigments. The pigments can be produced by solid-state fermentation using a solid culture substrate; an example includes cheese that provides a substantial amount of nutrients required for its growth and red pigment synthesis. Monascus purpureus needs appropriate organic nitrogen in the form of amino acids at a particular concentration. This study aimed to determine the effects of methionine level on cheese colour as the solid substrate in M. purpureus fermentation. The mould strain M. purpureus JK2 was cultivated from cheese without the addition of methionine and added with 0.1, 0.3, 0.5, and 1 % methionine, then incubated at room temperature (25‒30°C) for 14 days. The growth of M. purpureus JK2 in cheese as a solid substrate was visually observed. Colour changes were distinguished quantitatively based on the CIELAB colour characterization system. The results showed that M. purpureus JK2 could grow and synthesize red pigments well in cheese as a substrate without the addition of methionine, which otherwise slowly decreased (0.1, 0.3 and 5 % methionine) and inhibited the growth (1% methionine). The cheese substrate without the addition of methionine had a similar hue angle to 0.1 and 0.3 % methionine and was relatively redder than with 0.5 % methionine. However, the addition of 1 % methionine did not induce pigmentation. Furthermore, the M. purpureus JK2-fermented cheese as a substrate can be used in cheese making development as culture products. Rynnye Lyan Resources 2022 Article PeerReviewed application/pdf en https://repository.ugm.ac.id/282281/1/_29__fr-2021-422_sulandari.pdf Sulandari, L. and Utami, T. and Hidayat, C. and Rahayu, E. S. (2022) Studies on the effect of methionine level on cheese colour as a solid substrate of Monascus purpureus JK2 fermentation. Food Research, 6 (3). pp. 232-238. ISSN 25502166 |
| spellingShingle | Fermentation Sulandari, L. Utami, T. Hidayat, C. Rahayu, E. S. Studies on the effect of methionine level on cheese colour as a solid substrate of Monascus purpureus JK2 fermentation |
| title | Studies on the effect of methionine level on cheese colour as a solid substrate of Monascus purpureus JK2 fermentation |
| title_full | Studies on the effect of methionine level on cheese colour as a solid substrate of Monascus purpureus JK2 fermentation |
| title_fullStr | Studies on the effect of methionine level on cheese colour as a solid substrate of Monascus purpureus JK2 fermentation |
| title_full_unstemmed | Studies on the effect of methionine level on cheese colour as a solid substrate of Monascus purpureus JK2 fermentation |
| title_short | Studies on the effect of methionine level on cheese colour as a solid substrate of Monascus purpureus JK2 fermentation |
| title_sort | studies on the effect of methionine level on cheese colour as a solid substrate of monascus purpureus jk2 fermentation |
| topic | Fermentation |
| url | https://repository.ugm.ac.id/282281/1/_29__fr-2021-422_sulandari.pdf |
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