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Introduction to Green Bioprocesses: Industrial Enzymes for Food Applications Read chapter Read first chapter

2019 | OriginalPaper | Chapter

13. Agro-Industrial By-Products in the Synthesis of Food Grade Microbial Pigments: An Eco-Friendly Alternative

Authors : Bishwambhar Mishra, Sunita Varjani, G. Karthikeya Srinivasa Varma

Published in: Green Bio-processes

Publisher: Springer Singapore

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Abstract

Food industry is mainly dependent upon various colors to prepare the food items attractive and appealing to the consumers. Chemically synthesized food colorant used as the additives in foods causes the risk of toxicity and hazardous effects to the consumers. The application of biosynthesized natural colorant as food additives is quite safer, nontoxic, and nonhazardous in nature. Currently, the researchers have developed the value-added products like microbial pigments by utilizing various agro-industrial waste products through the fermentation processes. This can make the whole process cost-effective and environmental friendly. The current chapter describes the utilization of cheaply available agro-industrial residues for the production of microbial pigment which can be explored further for its application in the food Industries. In this chapter, the attention of researchers, academicians, and the food industry professionals have drawn to the stimulating findings in the research field of microbial pigments considering various basic approaches in the related topic like microbial source of pigments, strain improvements, fermentative production, metabolic engineering, and future aspects.

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previous chapter α-l-Arabinofuranosidase: A Potential Enzyme for the Food Industry
next chapter Digestive Enzymes: Industrial Applications in Food Products
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Metadata
Title
Agro-Industrial By-Products in the Synthesis of Food Grade Microbial Pigments: An Eco-Friendly Alternative
Authors
Bishwambhar Mishra
Sunita Varjani
G. Karthikeya Srinivasa Varma
Copyright Year
2019
Publisher
Springer Singapore
Book
Green Bio-processes

Print ISBN: 978-981-13-3262-3

Electronic ISBN: 978-981-13-3263-0

Copyright Year: 2019

DOI
https://doi.org/10.1007/978-981-13-3263-0_13

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