Effects of sodium azide, temperature and incubation time on the production of carotenoid pigments from Micrococcus roseus

Subject Areas : Food Microbial Contamination

mahmud yolmeh ¹ (دانشگاه علوم کشاورزی و منابع طبیعی گرگان)
morteza khamiri ² (گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان)
ezatollah ghaemi ³ (گروه میکروبیولوژی، دانشگاه علوم علوم پزشکی گلستان)
sanaz ramazanpoor ⁴ (گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان)
mohamad ghorbani ⁵ (گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان)

Received: 2016-06-04 Accepted : 2017-01-31 Published : 2017-02-19

Keywords: Optimization, Pigment, Sodium azide, Micrococcus roseus,

Abstract :

Pigment production from microorganisms is more advantageous than other biological resources such as plants. To date, a research on the effect of chemical mutagens on the production of carotenoid pigments from Micrococcus roseus has not been done. Hence, the aim of this study was to optimize the production of carotenoid pigments from M. roseus treated with sodium azide. Carotenoid production from M. roseus was significantly increased at the presence of sodium azide mutagen. However, the production of total carotenoid (TC) and biomass dried weight (BDW) from M. roseus was reduced at the presence of high concentrations of sodium azide and high effect duration of sodium azide. Concentration of sodium azide and its treatment duration time had the greatest effect on the pigment production from M. roseus under treatment with sodium azide. Sodium azide concentration of 94.95 µg/L, treatment duration of 13.23 min, incubation temperature of 25.91 °C, and incubation time of 87.87 h were found as the optimum condition for the production pigment from M. roseus under treatment with sodium azide. At this optimum conditions, amount of responses was measured 7.61 mg/L and 8.36 g/L for TC and BDW, respectively.