Food Colors Fermentation from Cassava by Monascus sp.

Abstract

Seventy isolates of the genus Monascus from various sources were cultivated in malt-yeast extract shakihg flasks to check their ability to produce extracellular pigments. Three isolates capable on good production of extracellular pigments were thus selected for further ability to utilize cassava starch as a carbon source in both submerged and solid-state conditions. Red color quality of the pigment was found stable when treated in the ranges 4 to 11 of the pH and 0 to 100°C of the temperature. The toxicity test of color elements on fertile chicken eggs were found negative. Heavy metals such as chromium, mercuric or lead were found-negative in the coloring filtrate.