Optimization of agroindustrial medium for the production of carotenoids by wild yeast Sporidiobolus pararoseus

Machado, Whallans Raphael Couto; Burkert, Janaína Fernandes de Medeiros

doi:10.5897/ajmr2014.7096

Cited by 17 publications

(17 citation statements)

References 33 publications

(37 reference statements)

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“…The pH of the culture showed little variation throughout the process. Similar behaviour was shown for the yeast Sporidiobolus pararoseus in agro-industrial coproducts (crude glycerol and corn steep water) where, after 24 hours of cultivation, the carbon source had been consumed and the carotenogenic phase started (Machado & Burkert, 2015).…”

Section: Validation Of the Experimentssupporting

confidence: 72%

“…For bio-pigment-producing yeasts, organic acids are produced at the start of cultivation, acidifying the medium, and then these acids are assimilated, increasing the pH value. The use of acidified culture media (initial pH 4) causes disarray in the metabolic pathway, impairing the formation of acetic acid, alcohol or the citric acid cycle intermediates during the adaptation phase (Machado & Burkert, 2015). Aksu & Eren (2007) studied the pH range from 3 to 8, for the production of carotenoids by R. glutinis, and found that pH 6.5 was more favourable for pigment production, because it induced cell growth and high carotenoid production rates.…”

Section: Resultsmentioning

confidence: 99%

“…Carotenoid bioproduction was carried out in an orbital shaker (Tecnal, TE 424, Brazil) in 250 mL conical flasks containing 112.5 mL YM medium at an initial pH 6.0. A ten percent inoculum was added and the cultivation started with 1x10 7 cells/mL, incubating at 25 °C and 180 rpm for 144 h (Machado & Burkert, 2015).…”

Section: Carotenoid Bioproduction and Yeast Identificationmentioning

confidence: 99%

“…The production of bio-colorants, in relatively pure and concentrated forms, is the main technological challenge for this industry. The strategy to improve the process conditions and change the nutritional sources may positively reflect on the production of carotenoids by microorganisms (Machado & Burkert, 2015), and the use of statistical tools to study these factors and improve the process is essential.…”

Section: Introductionmentioning

confidence: 99%

“…These tools make it possible to reduce the number of tests without losing the response, as well as making an evaluation in the range of the factors studied, selecting only the determinant and significant factors to be evaluated in another design, aiming at higher production (Dhaliwal & Chandra, 2015). The non-significant elements in the study can be omitted in the new experiment and hence these statistical tools can be adopted as a strategy to increase the production of carotenoids (Machado & Burkert, 2015;Valduga et al, 2007). Thus, the objective of this work was to carry out a screening of yeasts with the potential for carotenoid production using an experimental design technique, studying the effects of the process operating conditions (agitation and temperature), as well as the composition of the culture medium in order to isolate yeasts with the best potential for this application (Rhodotorula mucilaginosa).…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of the process conditions for the production of microbial carotenoids by the recently isolated Rhodotorula mucilaginosa URM 7409

Machado

Silva

Lago-Vanzela

et al. 2019

Braz. J. Food Technol.

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This study aimed to improve the physical and nutritional process conditions for the production of carotenoids by the newly isolated Rhodotorula mucilaginosa, a red basidiomycete yeast. The carotenoid bioproduction was improved using an experimental design technique, changing the process characteristics of agitation (130 rpm to 230 rpm) and temperature (25 °C to 35 °C) using seven experiments, followed by a 25-1 fractional design to determine the relevant factors that constitute the culture medium (glucose, malt extract, yeast extract, peptone and initial pH). A complete second order experimental design was then carried out to optimize the composition of the culture medium, the variables being yeast extract (0.5 to 3.5 g/L), peptone (1 to 5 g/L) and the initial pH (5.5 to 7.5), with 17 experiments. The maximum carotenoid production was 4164.45 μg/L (252.99 μg/g), obtained in 144 h in YM (yeast malt) medium with 30 g/L glucose, 10 g/L malt extract, 2 g/L yeast extract, 3 g/L peptone, an initial pH 6, 130 rpm and 25 °C, demonstrating the potential of this yeast as a source of bio-pigments. In this work, the nitrogen sources were the factors that most influenced the intracellular accumulation of carotenoids. The yeast R. mucilaginosa presented high production at a bench level and may be promising for commercial production.

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Section: Validation Of the Experimentssupporting

confidence: 72%

Section: Resultsmentioning

confidence: 99%

Section: Carotenoid Bioproduction and Yeast Identificationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Evaluation of the process conditions for the production of microbial carotenoids by the recently isolated Rhodotorula mucilaginosa URM 7409

Machado

Silva

Lago-Vanzela

et al. 2019

Braz. J. Food Technol.

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Agroindustrial byproduct-based media in the production of microbial oil rich in oleic acid and carotenoids

Rodrigues

Teixeira

Macedo

et al. 2022

Bioprocess Biosyst Eng

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Different cell disruption methods for obtaining carotenoids by Sporodiobolus pararoseus and Rhodothorula mucilaginosa

Lopes

Remedi

Sá

et al. 2017

Food Sci Biotechnol

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Since carotenoids are synthesized inside the cell, it is desirable to find an efficient method to extract carotegenic pigments. This study aimed at comparing the effectiveness of different chemical and mechanical techniques to disrupt the cell wall of and yeasts isolated from environmental samples. Among the techniques under study, the ultrasonic bath and the abrasion with glass beads yielded the most promising results for (84.8 ± 2.3 and 76.9 ± 2.1 μg/g, respectively). The ultrasonic bath yielded the highest specific concentration of carotenoids for (193.5 ± 25.8 μg/g), while the biomass freezing process improved neither the extractability nor the specific concentration of carotenoids. Lyophilization increased the specific concentrations of carotenoids from and by 20 and 13.7%, respectively, while the freezing process did not significantly affect ( > 0.05) the recovery of carotenoids from both yeasts; thus, it may be eliminated from the process.

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Optimization of agroindustrial medium for the production of carotenoids by wild yeast Sporidiobolus pararoseus

Abstract: SchoolThis study wild yeast, achieved in biodiesel) a medium wa achieving demonstrat Key words:

Cited by 17 publications

References 33 publications

Evaluation of the process conditions for the production of microbial carotenoids by the recently isolated Rhodotorula mucilaginosa URM 7409

Evaluation of the process conditions for the production of microbial carotenoids by the recently isolated Rhodotorula mucilaginosa URM 7409

Agroindustrial byproduct-based media in the production of microbial oil rich in oleic acid and carotenoids

Different cell disruption methods for obtaining carotenoids by Sporodiobolus pararoseus and Rhodothorula mucilaginosa

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