Production of carotenoids by Rhodotorula rubra from sauerkraut brine

被引：0
|
作者：
Shih, CT [1 ]
Hang, YD [1 ]
机构：
[1] CORNELL UNIV,DEPT FOOD SCI & TECHNOL,GENEVA,NY 14456
来源：
FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE | 1996年 / 29卷 / 5-6期
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D O I：
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Sauerkraut brine could serve as a substrate for the fermentative production of yeast carotenoids. Of the three yeast strains examined, Rhodotorula rubra NRRL Y-15596 was found to produce the highest amount of carotenoids. The maximal yield of total carotenoids expressed as beta-carotene was 1041 mu g/L or 131 mu g/L yeast dry weight after 48 h of growth at 30 degrees C in Sauerkraut brine with an initial pH of 5.0. The yeast removed the acidity completely and reduced the biochemical oxygen demand (BOD) by over 70%.
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页码：570 / 572
页数：3
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