Colors are the most valuable attribute of any article. It is widely use in many of industries like
food, textile, cosmetic, agriculture and pharmaceutical. However, toxicity caused by synthetic
pigments have triggered intense search in natural colors and dye. Natural pigments are not only
have the capacity to increase the market rate of the product and also display the advantageous
biological activities as antioxidants and anticancer agents , additives, color intensifiers, and as
well as economically friendly. Some of the Bacteria capable of producing pigment with different
varieties of colors are Agrobacterium aurantiacum, Staphylococcus aureus, Serratia
marcescens, Chromobacterium violaceum, Flavobacterium sp, Bacillus Spp, etc. colors are
Pink–red, Purple, red, Golden Yellow, Creamy and yellow respectively. Industrial production of
natural food colorants by microbial fermentation have several advantages such as production,
higher yields through strain improvement, easier extraction, no lack of raw materials and no
seasonal.
Keywords: Bacterial pigments, antioxidants, microorganism, non–toxic, antimicrobial
activities, biocolorants
Publication date: 01/02/2022
https://ijbpas.com/pdf/2022/February/MS_IJBPAS_2022_5879.pdf
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https://doi.org/10.31032/IJBPAS/2022/11.2.5879
