Publication:
Growth Kinetics of Prodigiosin (Food Color) Produced by Novel Serratia marcescens bhu prodig Under Submerged Fermentation (SMF)

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dc.contributor.authorMaurya, Kamlesh Kumar
dc.contributor.authorTripathi, Abhishek Dutt
dc.contributor.authorKumar, Deepak
dc.contributor.authorRamyaa, T.S.
dc.contributor.authorPaul, Veena
dc.contributor.authorAgarwal, Aparna
dc.date.accessioned2025-01-28T10:01:56Z
dc.date.available2025-01-28T10:01:56Z
dc.date.issued2023
dc.description.abstractAbstract: Prodigiosin is a promising food color due to its antibacterial, antimalarial, antimycotic characteristics, immunomodulating, and antitumor activities. Novel prodigiosin producing strain isolated from sugarcane field soil of Banaras Hindu University, India, characterized as Serratia marcescens bhu prodig by 16 sRNA. The effect of carbon, nitrogen source, and physical parameters (pH and temperature) on pigment yield was studied. The highest amount of pigment produced, which was 800.95 � 0.05�mg/L, was detected when sorbitol and peptone were used as nitrogen and carbon source with pH 7 at 30��C. The optimized condition scale-up in a bioreactor with a working capacity of 3.0 L, gave maximum pigment yield of 825 � 0.05�mg/L with � (Maximum specific growth rate), Yp/x, which represents the product yield coefficient, and Yp/s, which signifies the specific product yield coefficient and productivity of 0.3/h, 0.62, 0.80, and 0.02�g/L/h, respectively, after 72�h of cultivation in submerged fermentation (SMF). The isolated pigment was characterized as prodigiosin by the analysis of spectral data and GC�MS. The mass spectrophotometry investigation characterized pigment as 4-methoxy-5(5 methyl-4-pentyl-2H-pyrrol-2-ylidene)- 2,2-bipyrrole ring structure. The GC�MS chromatogram showed m/z of 323, representing prodigiosin. The prodigiosin yield and productivity obtained in the current finding were higher than in previous reports. Graphical Abstract: [Figure not available: see fulltext.] � 2023, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.
dc.identifier.doihttps://doi.org/10.1007/s12033-023-00925-6
dc.identifier.issn10736085
dc.identifier.urihttps://dl.bhu.ac.in/ir/handle/123456789/23279
dc.language.isoen
dc.publisherSpringer
dc.subjectCharacterization
dc.subjectGenomic sequencing
dc.subjectProcess optimization and scale-up
dc.subjectProdigiosin
dc.subjectSerratia marcescens
dc.subjectStrain identification
dc.titleGrowth Kinetics of Prodigiosin (Food Color) Produced by Novel Serratia marcescens bhu prodig Under Submerged Fermentation (SMF)
dc.typeBook chapter
dspace.entity.typePublication
journal.titleMolecular Biotechnology

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