CASSAVA RESIDUES AS LOW-COST MEDIA FOR THE PRODUCTION OF MONASCUS PURPUREUS PIGMENTS BY SOLID STATE FERMENATION

Objective: The objective of this work was the production of red and yellow pigments by the fungus Monascus purpureus NRRL 1596 using agroindustrial wastes of the cassava production chain. Methods: Solid state fermentation experiments were carried out by using cassava peels and cassava wastewater as substrate for pigment production by Monascus purpureus NRRL 1596. Initial moisture content and the addition of soy bran to improve Carbon/nitrogen ratio were optimized in order to follow the growth kinetics and pigment production in the selected substrate. Total sugars, biomass, pigments, pH and moisture content were analysed. Results: Initial moisture content of 75% and 1g.L-1 of nitrogen were determined as optimal for pigment production after optimization studies. The highest pigment concentration was reached in 8 days of fermentation for red pigments, absorbance of 5.4 for the 500 nm range and in 4 days for yellow pigments absorbance of 8.7 for 410 nm. The maximal growth rate (13.37 g/100 g of protein) was reached at 8 days of fermentation coinciding with the highest red pigment concentration. Antimicrobial activity of the pigment produced were performed. Conclusion: It was observed that the association of cassava by-products are an alternative for the production of red and yellow pigments of the fungus Monascus purpureus NRRL1596.