IMPROVEMENT OF ASTAXANTHIN PRODUCTION BY PHAFFIA-RHODOZYMA THROUGH MUTATION AND OPTIMIZATION OF CULTURE CONDITIONS

被引:67
作者
FANG, TJ
CHENG, YS
机构
[1] Department of Food Science, National Chung Hsing University, Taichung, 40227
来源
JOURNAL OF FERMENTATION AND BIOENGINEERING | 1993年 / 75卷 / 06期
关键词
D O I
10.1016/0922-338X(93)90099-T
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
Phaffia rhodozyma strains were treated with the mutagenic agent NTG several times and plated onto yeast-malt agar containing beta-ionone as a selective medium. One of the NTG-treated strains (NCHU-FS301) produced considerably more astaxanthin than the parent CBS-6938 (strain NCHU-FS301 produced 1515.63 mug/g and CBS-6938 565.08 mug/l). When the kinetic parameters of the specific growth rate (mu) and specific astaxanthin productivity (qp) were used to judge the association between growth behavior and product formation, NCHU-FS301 was shown to be a more positive growth-associated fermentation type than the parent strain. A study of the effects of the carbon source on red pigment formation revealed that glucose could support the highest total astaxanthin production (7809.3 mug/l). Yeast extract was the best nitrogen source in supporting the highest total astaxanthin formation (8637.5 mug/l). When mixed nitrogen sources were used, a mixture of yeast extract, beef extract, and potassium nitrate (1 : 1 : 1) supported more pigmentation (8052.6 mug/l) than the other mixtures tested. Astaxanthin-overproducing mutants could be useful in providing a natural source of astaxanthin for the aquacultural industry.
引用
收藏
页码:466 / 469
页数:4
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