MODIFICATION OF PIGMENT COMPOSITION IN EPICOCCUM NIGRUM BY CHEMICAL MUTAGENESIS

  • BARBU VASILICA
    DUNAREA DE JOS UNIVERSITY, FACULTY OF FOOD SCIENCE AND ENGINEERING, 111 DOMNEASCA ST., 800201, GALAŢI, ROMANIA
    VBARBU@UGAL.RO
  • BAHRIM GABRIELA
    DUNAREA DE JOS UNIVERSITY, FACULTY OF FOOD SCIENCE AND ENGINEERING, 111 DOMNEASCA ST., 800201, GALAŢI, ROMANIA
  • SOPTICA FLORIN
    DUNAREA DE JOS UNIVERSITY, FACULTY OF FOOD SCIENCE AND ENGINEERING, 111 DOMNEASCA ST., 800201, GALAŢI, ROMANIA
  • SOCACIU CARMEN
    UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE, 3-5 MANASTUR ST., 400372, CLUJ-NAPOCA, ROMANIA

Abstract

Epicoccum nigrum MIUG 2.15 produces in high concentration a combination of yellow food-grade pigments (i.e. carotenoids and flavonoids in a ratio of 20:1) by solid-state fermentation on maize and molasses based media. By exposing the parental strain to a chemical mutagen, N-methyl-N’-nitro-N-nitroso-guanidine, a mutant strain was obtained, that produces equal shares of flavonoids and carotenoids (i.e. 1:1) in a red pigment complex. UV-VIS spectrometry and HPLC analysis show a major content of glycosylated flavonoids and free phenolic acids, and also conjugated carotenoids, especially rhodoxanthin. The extracts may be used as red food colorants with functional properties.

Cuvinte cheie

Epicoccum nigrum chemical mutagenesis solid state fermentation carotenoids and flavonoids biosynthesis N-methyl-N’-nitro-N-nitroso-guanidine (NTG)