Rhodosporidium sp. GROWTH IN MOLASSES MEDIUM AND EXTRACTION OF ITS ASTAXANTHIN BY USING HCl

Vinh, Trần Quang

doi:10.15625/2525-2518/55/1a/12377

Cited by 2 publications

(1 citation statement)

References 10 publications

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“…A number of studies have been done to test the ability of the solvents to isolate natural microbial carotenoids [40]; [41] but the investigation on the carotenoid release by mixtures of solvents had become a low attention. [42] showed that when multiple solvents i.e. dimethyl sulfoxide, petroleum ether and acetone were used together to disrupt the cell wall of the yeast Rhodotorula glutinis and thus to release the cellular carotenoid pigments, the mixture demonstrated a synergistic effect on the extent of carotenoid recovery.…”

Section: Potential Pigment-producing Microbes: Success and New Sourcesmentioning

confidence: 99%

Production of Natural Food Colourants Using Food Grade Microbial Pigments - A New Focus in Industrial Microbiology

Kamarudin¹,

Solehin²,

Badrulhisham³

et al. 2020

J-SuNR

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In today's food industry, the new focus on large-scale microbial production of natural food colourants has emerged among the manufacturers due to the relatively costly production of plant-derived food colourants, and the doubtful safety status of inorganic and synthetic colourants. However, it is still very challenging to change the consumers' reliance on synthetic colourants. In fact, the first European success on the launch of β-carotene from Blakeslea trispora in 1995 has headed more search for new sources of natural food grade microbial pigments. The acceptance and rejection of a microbial food grade pigment by a community of consumers depend on two main contributing factors i.e. the regional and the traditional-based legislations. This paper discusses the classification of natural pigments, the legislation on natural food colourants, the success and new sources of potential pigmentproducing microbes, and the advantages of microbial fermentation.

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Section: Potential Pigment-producing Microbes: Success and New Sourcesmentioning

confidence: 99%

Production of Natural Food Colourants Using Food Grade Microbial Pigments - A New Focus in Industrial Microbiology

Kamarudin¹,

Solehin²,

Badrulhisham³

et al. 2020

J-SuNR

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Carotenoid Production by Rhodosporidium paludigenum Using Cassava Starch Hydrolyzed by Bacillus subtilis as Substrate

Warjoto¹,

Felianti²,

Lay³

2020

Indones. J. Nat. Pigm.

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Carotenoids are natural pigments with colors ranging from yellow to red that are beneficial for food, cosmetics, and animal feed industries. These pigments can be found in fruits, vegetables, algae, and microorganisms. Among all microorganisms that have been known to produce carotenoids, Rhodosporidium paludigenum is still poorly investigated. Therefore, this study aimed to determine the potential of carotenoid production by R. paludigenum using cassava starch hydrolyzed by Bacillus subtilis as a substrate. The cassava starch for hydrolysis was divided into four concentrations, i.e., 2%, 4%, 6%, and 8% w/v. During the hydrolysis period, the amylase enzyme activity produced by B. subtilis was evaluated. The reducing sugar concentration was then examined to determine the optimum medium for carotenoid production. The highest amylase enzyme activity was produced on the second day in all cassava starch concentrations. However, the highest reducing sugar concentration was discovered in the 6% w/v cassava starch concentration. Thus, a batch submerged fermentation for carotenoid production by R. paludigenum was performed using the hydrolysate as the sole substrate. At the end of the fermentation, the total carotenoid was extracted, and the concentration was determined using spectrophotometry. The total yield of xanthophyll over biomass was higher than that of β-carotene. These findings elucidated the potency of cassava starch hydrolysate obtained from the starch hydrolyzed by B. subtilis, for carotenoid production by the red yeast R. paludigenum.

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Rhodosporidium sp. GROWTH IN MOLASSES MEDIUM AND EXTRACTION OF ITS ASTAXANTHIN BY USING HCl

Cited by 2 publications

References 10 publications

Production of Natural Food Colourants Using Food Grade Microbial Pigments - A New Focus in Industrial Microbiology

Production of Natural Food Colourants Using Food Grade Microbial Pigments - A New Focus in Industrial Microbiology

Carotenoid Production by Rhodosporidium paludigenum Using Cassava Starch Hydrolyzed by Bacillus subtilis as Substrate

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