Effect of Non-Ionic Surfactants and Beta-Ionone on the Morphology of<i>Blakeslea trispora</i>and Carotenoids Production from Cheese Whey in Submerged Aerobic Growth: A Statistical Approach

Varzakakou, Maria; Roukas, T.; Kotzekidou, P.; Giamoustaris, Athanasios

doi:10.1080/08905436.2010.482455

Cited by 12 publications

(8 citation statements)

References 18 publications

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“…Factors were considered significant at p < 0.01, × refer to multiplication of two factors. A positive correlation between growth as loose aggregated forms (fluffy pellets) of N. intermedia and carotenoid formation appeared, supported by previous studies [17][18][19]. Since it is not proven whether morphology affects pigment production or whether morphology changes result from some other factor that also affect pigmentation, more thorough studies on the relationship between the cultivation factors, biosynthesis of pigments and mycelial morphology are needed.…”

Section: Resultssupporting

confidence: 56%

Pigment Production by the Edible Filamentous Fungus Neurospora Intermedia

et al. 2018

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The production of pigments by edible filamentous fungi is gaining attention as a result of the increased interest in natural sources with added functionality in the food, feed, cosmetic, pharmaceutical and textile industries. The filamentous fungus Neurospora intermedia, used for production of the Indonesian food "oncom", is one potential source of pigments. The objective of the study was to evaluate the fungus' pigment production. The joint effect from different factors (carbon and nitrogen source, ZnCl 2 , MgCl 2 and MnCl 2) on pigment production by N. intermedia is reported for the first time. The scale-up to 4.5 L bubble column bioreactors was also performed to investigate the effect of pH and aeration. Pigment production of the fungus was successfully manipulated by varying several factors. The results showed that the formation of pigments was strongly influenced by light, carbon, pH, the co-factor Zn 2+ and first-to fourth-order interactions between factors. The highest pigmentation (1.19 ± 0.08 mg carotenoids/g dry weight biomass) was achieved in a bubble column reactor. This study provides important insights into pigmentation of this biotechnologically important fungus and lays a foundation for future utilizations of N. intermedia for pigment production.

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Section: Resultssupporting

confidence: 56%

Pigment Production by the Edible Filamentous Fungus Neurospora Intermedia

et al. 2018

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“…The catabolism of the fatty acids gives rise to intracellular energy excess and directs glucose towards the hexose monophosphate pathway, maximizing the production of nicotinamide adenine dinucleotide phosphate (NADPH). Higher levels of available acetyl-CoA, NADPH, and ATP are directed towards the biosynthesis of carotenes [9]. In our previous work, it was found that the maximum productivity of carotenes was 21.8 mg/g dry biomass/ day (175 mg/l/day) when deproteinized hydrolyzed whey was supplemented with surfactants and β-ionone in shake flask culture [23].…”

Section: Effect Of the Aeration Rate On Carotene Productionmentioning

confidence: 99%

“…The air was supplied from the bottom of the column at rates of 1, 2, 3, 4, and 5 vvm (0.7, 1.4, 2.1, 2.8, and 3.5 L/min). On the second day of fermentation, 0.2 % (v/v) of β-ionone (Sigma, I-6381) was added [9].…”

Section: Fermentation Conditionsmentioning

confidence: 99%

“…Recently, in our laboratory, the effect of plant oils, non-ionic surfactants, β-ionone, and the ratio of (+) and (−) mating type of B. trispora on carotene production from cheese whey in shake flask culture was studied [3,9,23]. In another relevant work, the phenomenon of autolysis in B. trispora during carotene production from deproteinized hydrolyzed whey in a bubble column reactor was studied [24].…”

mentioning

confidence: 98%

“…It is the product separated from milk during cheese making and consists of water (93-94 %, w/v), lactose (4.5-5.5 %, w/v), proteins (a-lactalbumins, β-lactoglobulins, bovine serum albumin, immunoglobulins, proteoses-peptones) (0.8-1.0 %, w/v), fat (0.1-0.4 %, w/v), mineral salts (0.5-0.7 %, w/v), and vitamins (vitamin A, vitamin B 2 , thiamine, niasin) (2.7 mg/l) [9]. The utilization of cheese whey as an inexpensive carbon source for the production of carotenes has long been of industrial interest.…”

mentioning

confidence: 99%

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

Roukas

Varzakakou

Kotzekidou

2014

Appl Biochem Biotechnol

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The effect of the aeration rate on carotene production from deproteinized hydrolyzed whey by Blakeslea trispora in a bubble column reactor was investigated. Aeration rate significantly affected carotene concentration and morphology of the fungus. Enhanced aeration caused change of the morphology of B. trispora from pellets with large projected area to pellets with small projected area. This morphological differentiation of the fungus was associated with a significant increase in carotene production. When deproteinized hydrolyzed whey was supplemented with 30 g/l Tween 80, 30 g/l Span 80, and 0.2 % (v/v) β-ionone, the highest carotene productivity (55.5 mg/g dry biomass/day or 405.0 mg/l/day) was obtained at an aeration rate of 4 vvm. This is the highest carotene productivity that has been reported among the agro-industrial by-products up to date. In this case, the carotenes produced consisted of β-carotene (67 %), γ-carotene (15 %), and lycopene (18 %).

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