Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 44, Issue 12, Pages 2424-2430Publisher
WILEY
DOI: 10.1111/j.1365-2621.2009.01983.x
Keywords
Antioxidant activity; colour; DPPH; food use; FTIR
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Penicillium sp NIOM-02 was isolated from the marine sediment, produced red pigment. The pigment extracted from this fungus scavenged 2, 2-diphenyl-1-pycrylhydrazyl (DPPH) radical. Penicillium sp NIOM-02 grown in media containing corn steep liquor scavenged 72-88% of DPPH radical. During solid-state fermentation on wheat (S1), the fungus produced more pigment (9.232 OD Units). Penicillium sp NIOM-02 grown on sugarcane bagasse scavenged 91% of DPPH radicals. It secreted more amylase (246 U mg-1) in culture medium No. 5 and the zymogram analysis revealed its molecular mass (53 kDa). The taka-amylase like character of amylase was determined by acarbose incorporated studies in the culture media. Production of pigment and radical scavenging activity of Penicillium sp NIOM-02, suggested its applications in food, pharmaceuticals and nutraceutical industries.
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