Comparative study of Monascus sanguineus and its albino mutant based on molecular and chemical profiling. Issue 1 (2nd January 2017)

• Record Type: Journal Article
• Authors: Dikshit, Rashmi; Tallapragada, Padmavathi
• Is Part Of: Food biotechnology. Volume 31:Issue 1(2017)
• Page Start: 42
• Page End: 56
• Publication Date: 2017-01-02
• Subjects: RAPD -- antioxidant -- antibacterial -- Monascus sanguineus -- albino strain; Food -- Biotechnology -- Periodicals; Biotechnology -- Periodicals; Food Technology -- Periodicals; Food-Processing Industry -- Periodicals
• DOI: 10.1080/08905436.2016.1269288
• Languages: English
• ISSNs: 0890-5436

Abstract

ABSTRACT: This study compared the wild strain of Monascus sanguineus to its albino mutant. The comparison was based on the variation at the molecular level, sporulation pattern and chemical profiling of fungal grown rice. Random amplification polymorphic DNA (RAPD) was used to perceive genetic variation and it was observed that among used primers, OPC-06 gave a major unique band of around 1.1 kb with the albino strain. In the scanning electron microscopy (SEM) images of the wild strain, large cleistothecium with ascospores was observed, whereas for albino, only branched hyphae and conidia were observed. Both strains had shown appreciable antioxidant activity and growth inhibition was observed against gram-positive and gram-negative bacterial strains. Chemical profiling of the fungal grown rice extract revealed that various sugars were produced by both the strains. The albino strain was found to be an efficient producer of fatty acids when compared to the wild strain. One unknown fatty acid was also discovered from albino fungal grown rice.