Acta Scientific Microbiology (ISSN: 2581-3226)

Research Article Volume 3 Issue 1

Extraction of Carotenoids from Fungi Isolated from Different Food Sources

Nivedita P Patel, Vivek M Samani and Dharmesh H Sur*

V.V.P. Engineering College, Virda Vajdi, Kalawad Road, Rajkot, Gujarat, India

*Corresponding Author: Dharmesh H Sur, V.V.P. Engineering College, Virda Vajdi, Kalawad Road, Rajkot, Gujarat, India.

Received: November 07, 2019; Published: December 11, 2019



   Interest in carotenoids has increased considerably, due in part of the growing evidence have shown increased benefits in agriculture, aquaculture and poultry industry. Utility of Carotenoid as colouring agents for cooled sausage, soft drinks, baked goods and as additive is well known. Microbial synthesis offers a promising method for production of Carotenoids. These Explains increasing interest in production of microbial carotenoids as alternative synthetic food colorants. Contaminated food material was cut into small segments, sterilized, plated on Potato dextrose agar (PDA) and then incubated at 27 0C for 5 days. It resulted in pure culture and maintained by sub-culturing. Sub cultured biomass was grown and oven dried. Dried Biomass of A. Niger and Penicillium species were churned with the help of glass beads with combination of different solvents. Different colours were obtained by using various fungal species and with the combination of different solvents, we got different ranges of colours.

Keywords: Contaminated Food Material; Fungi; Extraction; Solvents; Carotenoids



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Citation: Dharmesh H Sur., et al. "Extraction of Carotenoids from Fungi Isolated from Different Food Sources".Acta Scientific Microbiology 3.1 (2020): 74-79.


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Acceptance to publication20-30 days

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