摘要：

Pigments producing microorganisms and microalgae are quite common in Nature. However, there is a long way from the Petri dish to the market place. Ten years ago, scientists wondered if such productions would be scientific oddity or industrial reality. Answer is dual as processes using fungi, bacteria or microalgae already provide carotenoids or phycocyanin at an industrial level. Another production is peculiar as Monascus red coloured food is consumed by more than one billion Asian people; however, still banned in many other countries. European and American consumers will follow as soon as toxin-free strains have been developed. For other pigmented biomolecules, some laboratories and companies invest a lot of money as any combination of new source and/or new pigment requires a lot of experimental work, process optimization, toxicological studies, and regulatory approval. Time will tell whether investments in pigments such as azaphilones or anthraquinones were justified. Future trends involve combinatorial engineering, gene knock-out, and the production of niche pigments not found in plants such as C50 carotenoids or aryl carotenoids. Microbial pigments from bacteria, yeasts, fungi and microalgae for the food and feed industries. Dufossé L.. In : "Handbook of food bioengineering", Multi volume set (I-XX). 1st edition, Volume VII. Natural and Artificial Flavoring Agents and Food Dyes. 562 pages, Grumezescu A.M. & Holban A.M. (Eds.), Academic Press Publisher, Oxford, UK, ISBN 978-0-12-811518-3, Chapter 4, 113-132, 2017 DOI 10.1016/B978-0-12-811518-3.00004.1

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