Carotenoids production from a newly isolated Sporidiobolus pararoseus strain using agroindustrial substrates

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

“…Therefore, results are above those obtained in the present study, however with a formulation with 60 g/L glucose, 15 g/L peptone and 15 g/L of malt extract. Valduga et al (2014) evaluated the production potential of carotenoids by S. salmonicolor optimizing the culture medium through experimental design, achieving 843 µg/L (181.26 µg/g) with glycerol (40 g/L), corn steep liquor (40 g/L) and parboiled rice wastewater (20 g/L) for 96h at 25°C, 180 rpm and an initial pH of 4.0.…”

“…The recovery of carotenoids produced by Sporidiobolus salmonicolor involved studying the temperature and concentration of the enzyme complex to cell disruption (Monks et al, 2013), while Michelon et al (2012) also assessed the enzymatic method for the recovery of carotenoids produced by Phaffia rhodozyma checking the influence of the pH of the reaction medium, temperature, initial activity of β-1,3-glucanase and reaction time. The composition of the production medium using S. salmonicolor (Valduga et al, 2009(Valduga et al, , 2014 and for S. pararoseus (Cabral et al, 2011). This methodology is also applied to obtain other bioproducts, such as biomass (Santos et al, 2012), galacto-oligosaccharides (Lisboa et al, 2012a;Lisboa et al, 2012b), dairy drinks (Martins et al, 2011;Martins et al, 2012;Burkert et al, 2012), enzymes (Maldonado et al, 2012;Campello et al, 2012;Alves et al, 2010), synthesis of natural flavors (Anschau et al, 2011;Aragão et al, 2011), phycocyanin (Moraes et al, 2010) and rhamnolipids (Rosa et al, 2010).…”

From Cheese Whey to Carotenes by Blakeslea trispora in a Bubble Column Reactor

“…Mantzouridou et al [14] found that a maximum productivity of carotenes (9.4 and 29.4 mg/g dry biomass/day) was obtained when B. trispora was grown in crude olive pomace oil and crude soybean oil, respectively. The maximum carotene productivity was 0.03-2.9 mg/g dry biomass/day (0.2-16.5 mg/l/day) when several agro-industrial by-products such as whole stillage, corn steep liquor, parboiled rice water, hydrolyzed mung bean waste flour, grape must, fermented radish brine, crude glycerol, wheat straw, grape juice, and molasses were used as substrates for carotene production by Phaffia rhodozyma, Sporobolomyces roseus, Sporidiobolus pararoseus, Cystofilobasidium capitatum, R. glutinis, R. mucilaginosa, recombinant industrial wine yeast, and Arthrobacter globiformis in shake flask culture and stirred tank fermentor [1,5,[15][16][17][18][19][20][33][34][35]. The cited results show that the amounts of carotenes produced from different agro-industrial by-products were very low compared with our results, that is, 55.5 mg/g dry biomass/day (405.0 mg/l/day) using bubble column reactor and deproteinized hydrolyzed whey supplemented with Tween 80, Span 80, and β-ionone.…”

“…However, utilization of a synthetic medium is not economical and the exploitation of a less expensive medium could prove beneficial. Numerous agro-industrial by-products such as crude olive pomace oil, crude soybean oil, whole stillage, grape juice, grude glycerol, wheat straw, parboiled rice water, corn steep liquor, and molasses have been considered as potential carbon sources for biotechnological production of carotenes by different strains of fungi, yeasts, and bacteria [5,[14][15][16][17][18][19].…”

Optimised Production and Extraction of Astaxanthin from the Yeast Xanthophyllomyces dendrorhous

“…When supercritical CO 2 was employed as an extraction solvent in Accellerase-pre-treated Xanthophyllomyces dendrorhous cells, astaxanthin extraction increased 2.5-fold. Overall, the study showed that extraction conditions can be tailored towards targeted pigments present in complex mixtures, such as in microbial cells.Microorganisms 2020, 8, 430 2 of 18 up and commercialisation of astaxanthin production [3-5], while its extraction and purification still contributes to the overall complexity and cost of the whole production process.Various cultivation modes, including batch, fed-batch, and continuous, have been investigated for carotenoid production in yeasts, either in the lab or at the pilot scale [6][7][8]. In the case of some yeast species cultivated on batch mode, high initial carbon concentrations (usually glucose) result in suppression of cell growth as well as product formation due to the Crabtree effect [9,10].…”