Browse > Article

Fermentation Kinetics for Production of Carotenoids by ${\beta}$-ionone Resistant Mutant of Xanthophyllomyces dendrorhous  

Park, Ki-Moon (Department of Food Science and Biotechnology, Sungkyunkwan University)
Kim, Young-Jun (Department of Food Science and Biotechnology, Sungkyunkwan University)
Song, Min-Woo (Department of Food Science and Biotechnology, Sungkyunkwan University)
Kang, Seog-Jin (Woojin Co., Ltd)
Lee, Jae-Heung (Institute of Life Science and Technology, Sungkyunkwan University)
Publication Information
KSBB Journal / v.21, no.4, 2006 , pp. 286-291 More about this Journal
Abstract
Various ${\beta}$-ionone resistant mutants were isolated from the wild-type red yeast Xanthophyllomyces dendrorhous KCTC 7704. Although the growth of X. dendrorhous KCTC 7704 was strongly inhibited at 0.025 mM ${\beta}$-ionone, one of the ${\beta}$-ionone resistant mutants isolated at 0.1 mM ${\beta}$-ionone by NTG mutagenesis showed rather 70% of relative survival at 0.15 mM ${\beta}$-ionone. Fermentation kinetics study with the mutant was carried out at $20^{\circ}C$ for 4 days in 300-mL baffled flasks. The mutant yielded up to 2.3-fold higher carotenoids content(viz. $1.2{\mu}g$ of total carotenoids per mg of dry cells) compared with the wild-type strain. The production of metabolites such as organic acids could be neglected. Studies on the kinetics with various carbon substrates revealed both an increase in final dry cell mass and a higher total carotenoids content in cell mass with glucose when compared to fructose or sucrose. As a further part of study, the effect of pH on the fermentation kinetics was investigated in glucose-limited chemostat at a dilution rate of $0.04h^{-1}$. When compared to steady-state kinetic parameters obtained at pH 4.0, a significant reduction in cell concentration at pH 3.0 and a lower carotenoids content at pH 5.2 were evident.
Keywords
Astaxanthin; chemostat; fermentation kinetics; ${\beta}$-ionone; total carotenoids;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Lorenz, R. T. and G. Cysewski (2000), Commercial potential for Haematococcus microalgae as a natural source of astaxanthin, Trends Biotechnol. 18, 160-167   DOI   ScienceOn
2 Haard, N. F. (1988), Astaxanthin formation by the yeast Phaffia rhodozyma on molasses, Biotechnol. Lett. 10, 609-614   DOI
3 Vazquez, M. and A. M. Martin (1998), Optimization of Phaffia rhodozyma continuous culture through response surface methodology, Biotechnol. Bioeng. 57, 314-320   DOI   ScienceOn
4 Fang, T. J. and Y. S. Cheng (1993), Improvement of astaxanthin production by Phaffia rhodozyma through mutation and optimization of culture conditions, J. Ferment. Bioeng. 75, 466-469   DOI   ScienceOn
5 Lim, D. T. and E. K. Lee (2000), Fermentation process characteristics of Phaffia rhodozyma mutant B76 for astaxanthin biosynthesis, Korean J. Biotechnol. Bioeng. 15, 125-133   과학기술학회마을
6 Calo, P., J. B. Velazquez, C. Sieiro, P. Blanco, E. Longo, and T. Villa (1995), Analysis of astaxanthin and other carotenoids from several Phaffia rhodozyma mutants, J. Agri. Food Chem. 43, 1396-1399   DOI   ScienceOn
7 McCoy, M. (1999), Astaxanthin market a hard one to crack, Chem. & Eng. News 77, 15-17   DOI
8 Siva Kesava, S., G. H. An, C. H. Kim, S. K. Rhee, and E. S. Choi (1998), An industrial medium for improved production of carotenoids from a mutant strain of Phaffia rhodozyma, Bioprocess Eng. 19, 165-170
9 Sedmak, J. J., D. K. Weerasinghe, and S. O. Jolly (1990), Extraction and quantitation of astaxanthin from Phaffia rhodozyma, Biotechnol. Tech. 4, 107-112   DOI
10 Kobayashi, M. (2003), Astaxanthin biosynthesis enhanced by reactive oxygen species in the green alga Haematococcus pluvialis, Biotechnol. Bioprocess Bioeng. 8, 322-330   DOI   ScienceOn
11 Guerin, M., M. E. Huntley, and M. Olaizola (2003), Haematococcus astaxanthin: applications for human health and nutrition, Trends Biotechnol. 21, 210-216   DOI   ScienceOn
12 Renstorm, B., G. Broch, O. M. Skulberg, and S. Liaaen-Jensen (1981), Optical purity of (3S,3'S)-astaxanthin from Haematococcus pluvialis, Phtochemistry 20, 2561-2564   DOI   ScienceOn
13 Tsukatani, T. and K. Matsumoto (1999), Enzymatic quantification of L-tartarate in wines and grapes by using the secondary activity of D-malate dehydrogenase, Biosci. Biotechnol. Biochem. 63, 1730-1735   DOI   ScienceOn
14 Yamane, Y., K. Higashida, Y. Nakashimada, T. Kakizono, and N. Nishio (1997), Astaxanthin production by Phaffia rhodozyma enhanced in fed-batch culture with glucose and ethanol feeding, Biotechnol. Lett. 19, 1109-1111   DOI   ScienceOn
15 Yamane, Y., K. Higashida, Y. Nakashimada, T. Kakizono, and N. Nishio (1997), Influence of oxygen and glucose on primary metabolism and astaxanthin production by Phaffia rhodozyma in batch and fed-batch cultures: Kinetic and stoichiometric analysis, Appl. Environ. Microbiol. 63, 4471-4478
16 Lewis, M. J., N. Ragot, M. C. Berlant, and M. Miranda (1990), Selection of astaxanthin-overproducing mutants of Phaffia rhodozyma with $\beta$-ionone, Appl. Environ. Microbiol. 56, 2944-2945
17 Vazquez, M. and A. M. Martin (1998), Optimization of Phaffia rhodozyma continuous culture through response surface methodology, Biotechnol. Bioeng. 57, 314-320   DOI   ScienceOn
18 An, G. H., D. B. Schuman, and E. A. Johnson (1989), Isolation of Phaffia rhodozyma mutants with increased astaxanthin content, Appl. Environ. Microbiol. 55, 116-124
19 Ramirez J., H. Gutierrez, and A. Gschaedler (2001), Optimization of astaxanthin production by Phaffia rhodozyma through factoral design and response surface methodology, J. Biotechnol. 88, 259-268   DOI   ScienceOn
20 An, G. H. and E. S. Choi (2003), Preparation of the red yeast, Xanthophyllomyces dendrorhous, as feed additive with increased availability of astaxanthin, Biotechnol. Lett. 25, 767-771   DOI   ScienceOn
21 Yu, S. S. and Y. W. Ryu (2001), Selection of mutant Phaffia rhodozyma and determination of optimum culture conditions for astaxanthin production, Kor. J. Appl. Microbiol. Biotechnol. 29, 96-103
22 Parajo, J., V. Santos, and M. Vazquez (1998), Production of carotenoids by Phaffia rhodozyma growing on media made from hemicellulosic hydrolysated of Eucalyptus globulus wood, Biotechnol. Bioeng. 59, 501-506   DOI   ScienceOn
23 Yamane, Y., T. Mikami, K. Higashida, T. Kakizono, and N. Nishio (1996), Estimation of the concentrations of cells, astaxanthin and glucose in a culture of Phaffia rhodozyma by near infrared reflectance spectroscopy, Biotechnol. Tech. 10, 529-534
24 Meyer, P. S. and J. C. Du Preez (1994), Effect of continuous conditions on astaxanthin production by a mutant of Phaffia rhodozyma in batch and chemostat culture, Appl. Microbiol. Biotechnol. 40, 780-785   DOI
25 Visser, H., A. J. J. van Ooyen, and J. C. Verdoes (2003), Metabolic engineering of the astaxanthin-biosynthetic pathway of Xanthophyllomyces dendrorhous, FEMS Yeast Research 4, 221-231   DOI   ScienceOn
26 An, G. H., O. S. Suh, H. C. Kwon, and E. A. Johnson (2000), Quantification of carotenoids in cells of Phaffia rhodozyma by autofluorescence, Biotechnol. Lett. 22, 1031-1034   DOI   ScienceOn