CAROTENOIDS PRODUCTION IN DIFFERENT CULTURE CONDITIONS BYSporidiobolus pararoseus

Abstract

Carotenoids produced by Sporidiobolus pararoseus were studied. It was found that biomass was connected with carbon source, temperature, and pH, but carotenoids proportion was seriously influenced by dissolved oxygen and nitrogen source. Different carotenoids could be obtained by using selected optimum conditions. In the end we established the strategies to produce β-carotene or torulene. Fed-batch fermentation in fermentor was used to prove the authenticity of our conclusions. The cell biomass, β-carotene content, and β-carotene proportion could reach 56.32 g/L, 18.92 mg/L and 60.43%, respectively, by using corn steep liquor at 0-5% of dissolved oxygen saturation. β-Carotene content was 271% higher than before this addition. The cell biomass, torulene content, and torulene proportion could reach 62.47 g/L, 31.74 mg/L, and 70.41%, respectively, by using yeast extract at 30-35% of dissolved oxygen saturation. Torulene content was 152% higher than before this addition. The strategy for enhancing specific carotenoid production by selected fermentation conditions may provide an alternative approach to enhance carotenoid production with other strains.

A single desaturase gene from red yeast Sporidiobolus pararoseus is responsible for both four- and five-step dehydrogenation of phytoene

“…pararoseus is a potential candidate organism for the study of the regulation of the carotenoids biosynthetic pathway, due to their production of the primary carotenoid β-carotene and torulene as well as the secondary carotenoids γ-carotene and torularhodin (Mannazzu et al, 2015;Mata-Gomez et al, 2014). However, despite a considerable number of reports on carotenoids bioproduction by S. pararoseus, little is known about the presence of carotenogenic genes, nor the molecular mechanisms underlying carotenoid biosynthesis in S. pararoseus (Baffi et al, 2013;Cabral et al, 2011;Han et al, 2012;Shi et al, 2013).…”

β-Carotene from Yeasts Enhances Laccase Production of Pleurotus eryngii var. ferulae in Co-culture

“…In the present study, β-carotene was contained in the cell extracts of all four yeasts that enhanced laccase production in co-culture, and no other carotenoids were found. The four yeasts were R. mucilaginosa (Moline et al, 2012), Phaffia rhodozyma (Shi et al, 2014; Chi et al, 2015), S. pararoseus (Han et al, 2012, 2016) and R. glutinis (Wang et al, 2008; Roadjanakamolson and Suntornsuk, 2010), and have been previously reported as β-carotene-producing strains. Therefore, microbial strains that accumulate β-carotene could be the primary agent that enhances laccase production by fungi in a co-culture.…”

“…Some photosynthetic organisms and microorganisms have been reported to be a primary source of carotenoids (Han et al, 2012, 2016; Srinivasan et al, 2015). Some yeasts have excellent carotenoid-producing ability, and efforts have been made to enhance carotenoid production (Shi et al, 2014; Chi et al, 2015).…”

Carotenoids

“…In addition to these Mucorales, β-carotene production has also been described in fungi from other taxonomical groups, including basidiomycetes as Rhodosporidium sp. [ 15 ], Sclerotium rolfsii [ 16 ], Sclerotinia sclerotiorum [ 17 ], Sporidiobolus pararoseus [ 18 ], Ustilago maydis [ 19 ], and other Ustilago species [ 20 , 21 ], ascomycetes as Aspergillus giganteus [ 22 ], Cercospora nicotianae [ 23 ], and Penicillium sp. [ 24 ], or the "imperfect fungus" Aschersonia aleyroides [ 25 ].…”