DSE – 10B
APMB 366P Practicals – XXII: MICROBIAL PRODUCTION OF PIGMENTS, FLAVOUR (1 credit)
AND AROMA COMPOUNDS
1. Observation of Dunaliella sp.– a beta carotene producing algae.
2. Isolation of Monascus sp. from soil.
3. Mass production of pigment using Monascus fungal culture.
4. Isolation of pigment producing bacteria/actinobacteria.
5. Mass multiplication of the pigment producer and pigment extraction
6. Production and estimation (HPLC) of vanillin from precursor using microbial cultures.
7. Microbial production of xylitol from xylose and their estimation using HPLC
8. Microbial biocatalysis of precursor to vitamin C and their estimation using HPLC
9. Usage of yeast for the biocatalysis of flavour and aroma compounds