Microbial Pigments-A Short Review

Abstract

Color is the main feature of any food item as it enhances the appeal and acceptability of food. In the recent years, coloring of food with pigments produced from natural sources is of worldwide interest and is gaining importance. Several types of dyes are available in the market as colouring agents to food commodities but biocolorants are now gaining popularity and considerable significance due to consumer awareness because synthetic dyes cause severe health problems. Though many natural colors are available, microbial colorants play a significant role as food coloring agents, because of their production and easy down stream processing. Industrial production of natural food colorants by microbial fermentation has several advantages such as cheaper production, easier extraction, higher yields through strain improvement, no lack of raw materials and no seasonal variations.