Food and Fermentation Industries >

2010 , Vol. 36 >Issue 08: 106 - 111

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2010.08.009

Food and Fermentation Industries

Effect of Sodium Lactate on Production of Astaxanthin of Phaffia rhodozyma

  • Lin Shu-le ,
  • Ni Hui ,
  • Xiao An-feng ,
  • Li Li-jun ,
  • Yang Yuan-fan ,
  • Cai Hui-nong
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Online published: 2010-08-25

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Abstract

The effects of sodium lactate on cell growth and astaxanthin accumulation of Phaffia rhodozyma were investigated in flasks.Studies were taken on the effect of different concentration of sodium lactate,the initial concen-tration of glucose and the add-in time of sodium lactate.As a result,2 g/L of sodium lactate observably enhanced astaxanthin accumulation of Phaffia rhodozyma with 18 g/L of glucose.The content of astaxanthin reached as more as 0.647 mg/g,which increased by 46.2% compared with control.

Key words： Phaffia rhodozyma; astaxanthin; sodium lactate

Cite this article

Lin Shu-le , Ni Hui , Xiao An-feng , Li Li-jun , Yang Yuan-fan , Cai Hui-nong . Effect of Sodium Lactate on Production of Astaxanthin of Phaffia rhodozyma[J]. Food and Fermentation Industries, 2010 , 36(08) : 106 -111 . DOI: 10.13995/j.cnki.11-1802/ts.2010.08.009

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