Effect of ethanol on synthesis of astaxanthin by Phaffia rhodozyma

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  • 1(College of Food and Biological Engineering, Jimei University, Xiamen 361021, China)
    2(Key Laboratory of Food Microbiology and Enzyme Engineering of Fujian Province, Xiamen 361021, China)
    3(Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China)
    4(Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China)

Online published: 2018-03-26

Abstract

With the detection of ethanol by ethanol sensor, the effects of ethanol on cell growth and astaxanthin production by Phaffia rhodozyma JMU-MVP14 were investigated in shake flask. The results indicated that 1~2 g/L ethanol was conducive to astaxanthin accumulation in initial medium with 10 g/L or 20 g/L glucose, while high concentration of alcohol inhibited the cell growth and astaxanthin production of P. rhodozyma. When ethanol concentration was maintained at 2 g/L in initial medium with 10 g/L glucose, astaxanthin production was 50.1 mg/L, which increased by 20.3% compared with the control group. The yield of astaxanthin in a cell was 13.1 mg/g and the utilization rate of glucose was over 77.2%. The results demonstrated that the constant ethanol control strategy was conductive to astaxanthin accumulation in yeast cells. The maximum yield of astaxanthin was 55.3 mg/L under the optimized condition of 10 g/L initial glucose concentration, 2 g/L constant ethanol concentration and 5 g/L glucose supplemented per 24 h during the fermentation. And the yield of astaxanthin in a cell was 19.7 mg/g, which increased by 39.7% compared with the control group (14.1 mg/g).

Cite this article

LIU Chun-li et al . Effect of ethanol on synthesis of astaxanthin by Phaffia rhodozyma[J]. Food and Fermentation Industries, 2018 , 44(3) : 1 . DOI: 10.13995/j.cnki.11-1802/ts.015189

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