Fed-batch bioprocess development for astaxanthin production by Xanthophyllomyces dendrorhous based on the utilization of Prosopis sp. pods extract

Villegas-Méndez, Miguel Ángel; Papadaki, Aikaterini; Pateraki, Chrysanthi; Balagurusamy, Nagamani; Montañez, Julio; Koutinas, Apostolis; Morales‐Oyervides, Lourdes

doi:10.1016/j.bej.2020.107844

Cited by 13 publications

(8 citation statements)

References 46 publications

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“…Combining with Table 3, it could be seen that the carotenoid productivity (1.3 mg/L/h) of this strategy was higher than that of 1.1 and 1.1 mg/L/h of continuous feeding of reactor with Jerusalem artichoke powder 19 and higher than that of batch/feed culture of most wastes. [30][31][32][33][34] These results further reflected the dominance of fed-batch fermentation of FW in this study.…”

Section: Fed-batch Fermentation Of Fwsupporting

confidence: 80%

Enhancement of astaxanthin production from food waste by Phaffia rhodozyma screened by flow cytometry and feed application potential

Lai

Liu

et al. 2023

Biotech and App Biochem

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Astaxanthin is widely used in food, aquaculture, cosmetics, and pharmaceuticals due to its strong antioxidant activity and coloring ability, but its production from Phaffia rhodozyma remains the main challenge due to the high fermentation cost and low content of carotenoid. In this study, the production of carotenoids from food waste (FW) by a P. rhodozyma mutant was investigated. P. rhodozyma mutant screened by UV mutagenesis and flow cytometry could stably produce high carotenoids at 25°C, with carotenoid production (32.9 mg/L) and content (6.7 mg/g), respectively, increasing by 31.6% and 32.3% compared with 25 mg/L and 5.1 mg/g of wild strain. Interestingly, the carotenoid production reached 192.6 mg/L by feeding wet FW, which was 21% higher than batch culture. The 373 g vacuum freeze‐dried products were obtained from the fermentation of 1 kg FW by P. rhodozyma, which contained 784 mg carotenoids and 111 mg astaxanthin. The protein, total amino acids, and essential amino acids content of the fermentation products were 36.6%, 40.5%, and 18.2% (w/w), respectively, and lysine‐added fermentation products had the potential of high‐quality protein feed source. This study provides insights for the high‐throughput screening of mutants, astaxanthin production, and the development of the feed potential of FW.

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Section: Fed-batch Fermentation Of Fwsupporting

confidence: 80%

Enhancement of astaxanthin production from food waste by Phaffia rhodozyma screened by flow cytometry and feed application potential

Lai

Liu

et al. 2023

Biotech and App Biochem

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“…Current research focuses on improving microbial strains using mutagenesis techniques (i.e., UV radiation and chemical agents) (Li et al 2022b ) or on improving the production of AXT using low-cost raw materials (e.g., industrial agrifood wastes) as the main carbon and nitrogen sources. For instance, the possibility of using stillage from sweet sorghum (Stoklosa et al 2019 ), Jerusalem artichoke powder (Jiang et al 2017 ), sugarcane bagasse hydrolysate (Zhuang et al 2020 ), mesquite pods and corn steep liquor (Villegas-Méndez et al 2021 ), and the paper towels, bones, meat skins, peppers from canteen (Lai et al 2022 ) for the production of AXT by P. rhodozyma has been investigated. The other approach is focused on genome modifications to improve the biosynthesis of AXT, namely, through plasma mutagenesis under atmospheric and room temperature conditions (Zhuang et al 2020 ), NTG mutagenesis, UV radiation (Xie et al 2014a , b ), chemicals (N-methyl-N′-nitro-N-nitrosoguanidine (MNNG)) (Ang et al 2019 ), or the regulation of crtS and crtR gene activity (Torres-Haro et al 2021 ).…”

Section: Upstream and Downstream Processing To Obtain Microbial Axtmentioning

confidence: 99%

Microbial astaxanthin: from bioprocessing to the market recognition

Mussagy

Kot

Dufossé³

et al. 2023

Appl Microbiol Biotechnol

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The attractive biological properties and health benefits of natural astaxanthin (AXT), including its antioxidant and anti-carcinogenic properties, have garnered significant attention from academia and industry seeking natural alternatives to synthetic products. AXT, a red ketocarotenoid, is mainly produced by yeast, microalgae, wild or genetically engineered bacteria. Unfortunately, the large fraction of AXT available in the global market is still obtained using non-environmentally friendly petrochemical-based products. Due to the consumers concerns about synthetic AXT, the market of microbial-AXT is expected to grow exponentially in succeeding years. This review provides a detailed discussion of AXT’s bioprocessing technologies and applications as a natural alternative to synthetic counterparts. Additionally, we present, for the first time, a very comprehensive segmentation of the global AXT market and suggest research directions to improve microbial production using sustainable and environmentally friendly practices. Key points • Unlock the power of microorganisms for high value AXT production. • Discover the secrets to cost-effective microbial AXT processing. • Uncover the future opportunities in the AXT market. Supplementary information The online version contains supplementary material available at 10.1007/s00253-023-12586-1.

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“…pods extract to produce 4130.23 μg L -1 of carotenoids. 86 Grain crop waste is also a commonly found organic waste. The hydrolysates produced from barley straw can be used as substrates for astaxanthin production by X. dendrorhous JTM158, which was able to produce 3 mg L -1 astaxanthin, providing a reference for the biological production of astaxanthin using lignocellulosic wastes as raw materials.…”

Section: Production Of Astaxanthin With Low-cost Resources Agricultur...mentioning

confidence: 99%

“…The latest research showed that X. dendrorhous can also ferment Prosopis sp. pods extract to produce 4130.23 μg L ‐1 of carotenoids 86 …”

Section: Production Of Astaxanthin With Low‐cost Resourcesmentioning

confidence: 99%

Biosynthesis of astaxanthin by using industrial yeast

Zhou

Yang

Wang

et al. 2022

Biofuels Bioprod Bioref

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Astaxanthin has been widely applied in feed additives and the medical industry due to its antioxidant, coloring, and health‐promoting properties. Traditional processes for astaxanthin production mainly include natural extraction and chemical synthesis; however, they cannot meet the growing market demand and consumers’ requirements for natural products. Microbial synthesis of astaxanthin offers a promising alternative. Many natural sources of astaxanthin, such as Xanthophyllomyces dendrorhous, and genetically modified yeasts, such as Saccharomyces cerevisiae, Yarrowia lipolytica and Kluyveromyces marxianus have been isolated and contructed. Various strategies such as mutagenesis, genetic modification, and fermentation regulation have been developed to increase the astaxanthin production from industrial yeast. Due to the broad substrate spectrum of industrial yeast, many low‐cost resources have also been explored for astaxanthin production. Accordingly, this review will mainly summarize the progress of research into the production of astaxanthin with yeasts, analyze factors affecting astaxanthin synthesis in metabolic pathways, and propose methods and strategies to achieve high yields of astaxanthin from yeasts. © 2022 Society of Chemical Industry and John Wiley & Sons, Ltd.

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Fed-batch bioprocess development for astaxanthin production by Xanthophyllomyces dendrorhous based on the utilization of Prosopis sp. pods extract

Cited by 13 publications

References 46 publications

Enhancement of astaxanthin production from food waste by Phaffia rhodozyma screened by flow cytometry and feed application potential

Enhancement of astaxanthin production from food waste by Phaffia rhodozyma screened by flow cytometry and feed application potential

Microbial astaxanthin: from bioprocessing to the market recognition

Biosynthesis of astaxanthin by using industrial yeast

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