Chiang Mai Journal of Science

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Plackett-Burman experimental design was used to screen important nutrient parameters influencing the production of  red pigments by Monascus purpureus MTCC 369 under submerged fermentation. Nine nutrient parameters such as dextrose, NH₄Cl, (NH₄)₂.SO₄., NaCl,KH₂PO₄,MgSO₄7H₂O, CaCl₂.2H₂O, MnSO₄H₂.O and FeSO₄7H₂.O were screened along with two dummy factors,  in twelve experimental runs as per the design. From standard PlackettBurman data analysis it was conformed that, NH₄Cl, NaCl, KH₂PO₄, MgSO₄.7H₂O and MnSO₄.H₂O had contributed to a large extent, dextrose, CaCl₂2H₂O and FeSO₄7H₂O had little impact, while, (NH₄)₂.SO₄ contributes moderately  for red pigment production by Monascus purpureus MTCC 369 under submerged fermentation.

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