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Microbial Production of Natural Food Colorants

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Systems and Synthetic Biotechnology for Production of Nutraceuticals

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Abstract

Colors give food unique visual senses, and are always connected to flavor. Some colorants possess special nutritional values. Due to the increasing concern on food safety, natural colorants gain more and more attention. However, there are some disadvantages of natural colorant isolated from plant tissues, such as lower stability, high cost, low yield and tedious extraction process. Microbial fermentation becomes a compelling alternative for food pigments due to the superiority on production at large scales. Up to now, various food pigments realized the microbial production, while others still undergo study in laboratory scale. In this chapter, we summarized the microbial production of four main food colorants (carotenoids, lycopene, anthocyanins, and monascus pigments), the production and application of which were relatively mature in food industry.

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Authors and Affiliations

  1. Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China

    Lei Chen & Bobo Zhang

  2. Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China

    Lei Chen & Bobo Zhang

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  1. Lei Chen
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  1. School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China

    Long Liu

  2. School of Biotechnology, Jiangnan University, Wuxi, China

    Jian Chen

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Chen, L., Zhang, B. (2019). Microbial Production of Natural Food Colorants. In: Liu, L., Chen, J. (eds) Systems and Synthetic Biotechnology for Production of Nutraceuticals . Springer, Singapore. https://doi.org/10.1007/978-981-15-0446-4_6

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