Response Surface Optimization and LC–MS Fingerprinting of Low-Citrinin Yellow Pigments from Monascus purpureus
Abstract
Monascus purpureus is a promising microbial source of natural yellow pigments; however, citrinin contamination limits its application in food, pharmaceutical, and cosmetic products. This study aimed to optimize the production of low-citrinin yellow pigments from M. purpureus using rice-based solid-state fermentation and to characterize the optimized extract through LC–MS/PDA fingerprinting. A modified Central Composite Design under Response Surface Methodology was applied to evaluate the effects of NaNO₃, methionine, glycerol, fermentation temperature, and cultivation time on yellow pigment production and citrinin concentration. The optimal conditions were achieved without NaNO₃ supplementation, with 0.24% methionine and 2% glycerol, at a fermentation temperature of 28°C and a cultivation time of 16 days. Under these conditions, yellow pigment production reached 2,438.88 ± 46.04 OD units/g, while citrinin concentration decreased to 0.1801 ± 0.0082 mg/kg. Compared with the basal medium, these results represented a 2.22-fold increase in yellow pigment production and a 52.91-fold reduction in citrinin concentration. LC–MS/PDA fingerprinting revealed multiple UV–Vis-active chromatographic features, supporting the chemical traceability of the optimized fermented extract without claiming definitive compound identification. These findings demonstrate that multi-response optimization of fermentation conditions can improve both the productivity and safety profile of M. purpureus-derived yellow pigments for further development as natural colorants.
Keywords: Monascus purpureus; Yellow pigment; Citrinin mitigation; Response surface methodology; Solid-state fermentation; LC–MS/PDA fingerprinting; Natural colorant.
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