A dipeptide-based natural food coloring molecule (pulcherrimin) produced by engineered probiotic bacteria
Pulcherrimin is a natural reddish pigment produced by engineered probiotic Bacilli through fermentation. It offers antimicrobial and antioxidant properties alongside its vibrant color, making it a multifunctional alternative to synthetic food dyes. The technology enables high-yield production via optimized fermentation, extraction, and purification protocols suitable for food and beverage applications.
Overview
Pulcherrimin is a natural reddish-colored dipeptide ferrate chelate produced by microorganisms, including probiotic Bacilli. This multifunctional molecule combines three valuable properties in a single compound: a natural reddish color from its iron chelate structure, antimicrobial activity, and antioxidant activity. These combined properties make it a compelling candidate for use in the food and beverage industries as a natural alternative to synthetic colorants. The technology leverages an engineered probiotic Bacillus subtilis strain that produces significantly higher yields of pulcherrimin compared to native wild-type strains, paired with optimized fermentation, extraction, and purification protocols.
Technical specifications
- Natural dipeptide ferrate chelate with iron atoms providing a stable reddish color
- Antimicrobial properties that may extend product shelf life and reduce spoilage
- Antioxidant properties that protect against oxidation in food matrices
- pH stability confirmed under acidic and neutral environments, covering the range of most beverages and food products
- Engineered Bacillus subtilis strain designed for enhanced pulcherrimin production versus wild-type organisms
- Optimized fermentation, extraction, and purification processes enabling scalable production
- Simple fermentation protocol using beneficial Bacilli, avoiding complex chemical synthesis
Technology readiness level
The core properties of pulcherrimin have been experimentally validated through published and preliminary studies, including its antimicrobial activity, antioxidant capacity, dipeptide-based structure, and reddish pigmentation. pH stability has also been confirmed under acidic and neutral conditions. An engineered probiotic strain has been developed and shown to produce higher pigment yields than the wild type, and fermentation, extraction, and purification protocols have been optimized. Remaining validation steps include testing heat treatment (pasteurization) stability, six-month shelf-life stability, and scaling up to medium-scale microbial fermentation to meet industrial production needs.
About Northeastern University
Northeastern University is a private, comprehensive R1 research university based in Boston with a global campus network. Its century-old cooperative education model integrates full-time, paid placements with academic study, enabling companies to access vetted talent and long-term pipelines worldwide. Industry collaboration is supported by a suburban innovation campus offering test beds, secure labs, and fee-for-use core facilities, alongside co-located partner spaces. The university attracts competitive federal research funding from agencies such as the NSF and NIH. A dedicated technology transfer office streamlines IP, licensing, and startup formation for corporate partnerships.
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