Identification of Monascus sp. Isolates and Profiling of Various Fermentation Using Selected Isolated Strain
Keywords:
Fermentation, Gas Chromatography-Mass Spectrometry (GC-MS), Monascus sp., Natural Pigments, Rice Bran (RB)Abstract
Dyes and colorants play an important role in a variety of industries, with synthetic dyes being particularly popular due to their low cost and large-scale manufacturing. However, worries about their environmental and health consequences have sparked renewed interest in natural alternatives. Monascus sp., a filamentous fungus known to produce natural pigments, offers a viable option. This study aims to discover Monascus isolates from commercial red yeast rice and assess their suitability for fermenting rice bran (RB) as an alternate substrate to increase pigment production and nutritional value.
