Department of Food Technology, Islamic University of Science and Technology, Awantipora-192 122, Kashmir, India.
*E-mail: suman.bhat@islamicuniversity.edu.in
Online published on 8 May, 2013.
Microorganisms have been used as source of antibiotics, enzymes, vitamins, organic acids, food texturizing agents etc. There has been a growing interest in use of natural ingredients in the food industry. Food colors can also be derived from natural sources. Microbes can serve as potential candidates to fulfill said purpose. Microorganisms produce various pigments like carotenoids, melanins, flavins, quinones, prodigiosins and more specifically monascins, violacein or indigo. This review highlights the role of microbes as a potential source of natural colors and their importance.
Microbes, Biocolours, Pigmented microbes, Food grade, Extraction, Food colours
