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

关键词：

D O I：

暂无

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%.

引用

页码：570 / 572

页数：3

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