Formation of carotenoids by rhodotorula glutinis in whey ultrafiltrate

Abstract

The growth and carotenoid biosynthesis of the yeast Rhodotorula glutinis was studied by cocultivation with Lactobacillus helveticus in cheese ultrafiltrate containing 3.9% and 7.1% lactose. By growing this mixed culture in a 15-L fermentor MBR AG (Switzerland) at an air flow rate of 0.5 L/L min and agitation at 220 rpm for 6 days, a total yield of carotenoids of 268 mug/g dry cells wasobtained. Carotenoids were formed almost parallel with the cell growth, anda maximum production was reached at an early stationary phase. A high-performance liquid chromatographic system (HPLC) permitting simultaneous determination of major carotenoid pigments was used. The three main pigments (torularhodin, beta-carotene, and torulene) were formed in Rhodotorula glutinis, and reached a maximum concentration as follows: 182.0, 43.9, 23.0 mug,g dry cells. (c) 1994 John Wiley & Sons, Inc.

Statistical optimisation of cell growth and carotenoid production by Rhodotorula mucilaginosa

“…Carotenoids can reach the consumers as natural constituents of foods, as additives that serve as colourants of food or as food supplements. torulene (3',4'-didehydro-, -carotene), β-carotene ( , -carotene) and torularhodin (3',4'-didehydro-, -caroten-16'-oic acid) (3,6,16,21). Torulene is an interesting carotenoid for commercialisation.…”

Synthesis of Mannose-Rich Exopolysaccharide by Rhodotorula glutinis 16P Co-Cultured with Yeast or Bacteria

“…glutinis 16P, K. lactis MP11 and L. helveticus 9A cells were given earlier (Frengova et al, 1994). Dry cell weight was determined at 105 °C to a constant weight.…”

Microbial production of carotenoids A review

“…In addition to the light that is related to carotenoids production, the pH is another factor that affects the production yield (Frengova et al, 1994). According to studies with P. rhodozyma, the ideal pH for growth was 5.8, while the highest astaxanthin production was in pH 5.0 (Johnson and Gil-Hwan, 1990).…”