微生物（Microorganism）.docVIP

微生物（Microorganism） Research and application of microbial pigments in food Abstract: compared with synthetic pigments, microbial pigments have many advantages, such as non-toxic, high safety, high nutritional value and pharmacological functions, and have attracted more and more attention and favor. In this paper, the types of natural pigments produced by microorganisms and their applications in food industry are introduced. Keywords: microbial food, pigment, application At present, the edible pigment can be divided into 2 kinds: 1. Artificial synthetic pigments. Most of these pigments belong to azo type compounds, which are mainly made of aniline dyes separated from coal tar. Some of them in the human body can be metabolized to beta naphthylamine and alpha amino naphthol -1-, have certain side effects on the human body; second, from the natural plant roots, stems, leaves, flowers, fruit and animal and microorganism edible pigment, called natural edible pigment. In a very long period of time, because people are not aware of the harm of synthetic pigment, and pigment and natural pigment compared with bright color, strong coloring, stable quality and low price, many countries in the food processing industry commonly used synthetic pigment. With the improvement of peoples health awareness, a variety of synthetic pigments have been banned or strictly limited use. The production of natural pigments will gradually become the mainstream of natural pigment sources. Because of the growth and reproduction of animal and plant materials by the seasons, climate, habitat factors such as lack of raw materials, the price of pigment extracted from expensive, limited application, the use of natural pigment resources producing microorganisms, overcome many shortcomings of the production of natural pigments in plants as raw materials, and easy industrialization. Therefore, microbial pigments will become the mainstream of the food pigment industry. 1 microbial resources of natural edible