2.6 Effect of nutritional parameters on colorants production
To study the influence of nutritional factors in the production of colorants via the three selected fungi, univariate experiments were carried out to verify the influence of five carbon sources (sucrose, glucose, maize starch, maltose and carboxymethylcellulose - CMC) and four nitrogen sources (sodium nitrate, ammonium sulfate, peptone and yeast extract). In each experiment, only the carbon source (30 g/L) or nitrogen source (3 g/L) were modified separately. The production of colorants was estimated by analyzing the maximum absorbance (λmax) in ethyl acetate via scanning (400 nm to 700 nm) in a UV/VIS spectrophotometer.