International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 10, Issue:5, May, 2021

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2021.10(5): 631-645

Microbial Pigments: Natural Colorants and their Industrial Applications
Hrucha Vaidya, Nishigandha Upasani and Padmini S. Wagh*
Department of Biotechnology, KTHM College, Nashik, Maharashtra, India
*Corresponding author

Pigments are the chemical substances that absorb the light of visible region. Pigments are compounds that are widely used in industries. Non-toxic nature of pigment produced by a number of microorganisms make them ecofriendly for utilization in dye, foodstuff, pharmaceutical, cosmetics and other industrial purpose. Industrial production of natural food colorants by microbial fermentation has several advantages such as cheaper production, easier extraction, higher yields through strain improvements, no lack of raw materials and season independent. With the increasing awareness about toxic effects of synthetic colors and consumers safety, there is increasing interest in the development of colors from the microbial sources. This research is concerned with reducing hazardous impact of synthetic colorants by microbial pigment applications. For this purpose various pigment producing bacteria were isolated, characterized and identified. Efficient microbial pigment producing strains were used for pigment production. Various pigments were extracted and their applications were studied by using different techniques.

Keywords: Microbial Pigments, characterization, synthetic colorants, non toxic, applications

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How to cite this article:

Hrucha Vaidya, Nishigandha Upasani and Padmini S. Wagh. 2021. Microbial Pigments: Natural Colorants and their Industrial Applications.Int.J.Curr.Microbiol.App.Sci. 10(5): 631-645. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.