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Increased Carotenoid Production in Xanthophyllomyces dendrorhous G276 Using Plant Extracts  

Kim, Soo-Ki (Department of Animal Sciences and Environment Konkuk University)
Lee, Jun-Hyeong (Department of Animal Sciences and Environment Konkuk University)
Lee, Chi-Ho (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Yoon, Yoh-Chang (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Publication Information
Journal of Microbiology / v.45, no.2, 2007 , pp. 128-132 More about this Journal
Abstract
The red yeast Xanthophyllomyces dendrorhous (previously named Phaffia rhodozyma) produces astaxanthin pigment among many carotenoids. The mutant X. dendrorhous G276 was isolated by chemical mutagenesis. The mutant produced about 2.0 mg of carotenoid per g of yeast cell dry weight and 8.0 mg/L of carotenoid after 5 days batch culture with YM media; in comparison, the parent strain produced 0.66 mg/g of yeast cell dry weight and a carotenoid concentration of 4.5 mg/L. We characterized the utilization of carbon sources by the mutant strain and screened various edible plant extracts to enhance the carotenoid production. The addition of Perilla frutescens (final concentration, 5%) or Allium fistulosum extracts (final concentration, 1%) enhanced the pigment production to about 32 mg/L. In a batch fermentor, addition of Perilla frutescens extract reduced the cultivation time by two days compared to control (no extract), which usually required five-day incubation to fully produce astaxanthin. The results suggest that plant extracts such as Perilla frutescens can effectively enhance astaxanthin production.
Keywords
Xanthophyllomyces dendrorhous; carotenoid; astaxanthin; plant extract; Perilla frutescens;
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