Fermentation of Monascus purpureus on Bacterial Cellulose-nata and the Color Stability of Monascus-nata Complex

Nata, a bacterial cellulose produced by Acetobacter aceti ssp. xylinum , was colored by means of fermentation with Monascus purpureus. Scanning electron microscopy (SEM) observations showed that the Monascus mycelium could grow through the cellulose network of nata. Rice powder as a major carbon source and monosodium glutamate (MSG) as a nitrogen source gave an appealing coloration after 12 d of fermentation at 30 °C. Compared to dyed nata, the color of the Monascus -nata complex had better resistance to washing, heat, freezing, acidification, and alkalization. A 66.1% decolorization was found under irradiation with 366 nm ultraviolet light after 36 h. The Monascus -nata complex has the potential to be a new vegetarian foodstuff.