Enhanced Production of Astaxanthin by Co-culture of Paracoccus haeundaensis and Lactic Acid Bacteria

Abstract

This study aimed to determine the increase in astaxanthin production from Paracoccus haeundaensis by optimizing the medium conditions and co-culturing with lactic acid bacteria. In order to select a suitable strain to co-culture with P. haeundaensis, several strains were co-cultured with P. haeundaensis. Lactobacillus fermentum was selected as the optimal strain. Further to optimize the astaxanthin production in the co-culture, various medium conditions were tested and the PMF medium developed in this study was selected as the optimum medium. For the co-culture under optimal conditions, the dried cell mass and astaxanthin concentration were 1.84 ± 0.09 g/L and 821.09 ± 30.98 μg/g-dried cell weight, respectively, which was 2.5 times higher than that of the P. haeundaensis strain in the Luria-Bertani broth medium. In order to confirm the transcription level of the carotenoid biosynthesis genes such as crtE, crtB, crtI, crtY, crtZ, and crtW of P. haeundaensis in the co-culture, real-time qPCR was performed. Among the six carotenoid biosynthesis genes, crtI, crtY, and crtZ showed a significant difference in relative RNA levels. The mass culture was performed using a 5 L jar fermenter and the astaxanthin concentration was the same as that at the laboratory scale. These results may be used as reference for co-culture and astaxanthin production in carotenoid biosynthesis microorganisms.

Isolation and characterization of endophytic bacteria from sterile leaf of Acrostichum aureum from Bengkalis Island (Riau, Indonesia) and its potency for antidiabetic

“…This pigment has been reported in Flavobacterium species, Paracoccus zeaxanthinifaciens, Staphylococcus aureus, and Xanthomonas oryzae (Usman et al 2018). Other pigments of bacteria colonies recorded in the previous study are astaxanthin (pinkish-red) (Choi et al 2021), canthaxanthin (dark red) (Duy et al 2021), staphyloxanthin (golden yellow) (Elmesseri et al 2022); indigoidine (blue), prodigiosin (red), pyocyanin (bluegreen) and violacein (purple) (Usman et al 2018). The previous studies on bacteria pigment recorded the capability of some bacteria to produce varieties of pigment, such as the genus Agrobacterium (Rao et al 2017), Bacillus, Chromobacterium (Usman et al 2018), Flavobacterium, Staphylococcus (Nurjahan et al 2020 and Serratia (Venil et al 2021).…”

The Halophilic Bacterium Paracoccus haeundaensis for the Production of Poly(3-Hydroxybutyrate-co-3-Hydroxyvalerate) from Single Carbon Sources

“…In a relevant reference concerning astaxanthin production, the pathway associated with this bacterium has been previously documented by other studies [ 27 ]. Therefore, we also explored the potential for producing this value-added product in the context of batch fermentation under nitrogen-limited conditions for PHA production.…”

“…Although 4 g l -1 of residual glucose remained unconsumed at the end of cultivation, optical densities reached 4.0, indicating that P. haeundaensis is an auxotroph that requires vitamins which include pyridoxine, riboflavin, pantothenic acid, and nicotinic acid. Although previous studies have reported that LB broth containing 30 g l -1 NaCl (modified LB) can provide the complete cell growth requirements for efficient astaxanthin production for this bacterium [ 27 ], such medium containing complex organic nitrogen sources, including tryptone and yeast extract, was not suitable for producing nitrogen-limiting and excess carbon conditions in this bacterium.…”

Strategies for the Identification and Assessment of Bacterial Strains with Specific Probiotic Traits

“…Several novel targets, such as probiotics which produce retinoic acid, an important metabolite for the generation of T-regs [ 144 ], the increased production of antioxidants such as astaxanthin [ 145 ], or even the quorum-sensing capacities of the microorganism [ 146 ], will be crucial parts of the probiotic screening for their application in different models and pathologies. In addition, the newest identification and characterization techniques are evolving so fast that they include organoid culture, spheroids [ 141 ], big data, and machine learning, which will soon be everyday tools for probiotics identification [ 147 ].…”