Оптимизация условий культивирования дрожжи Phaffia rhodozima для получения астаксантина The Optimization of yeast Phaffia rhodozima culturing/growth conditions for Astaxantin Production
Аннотация
Это исследование было проведено для испытания дрожжевого экстракта отработанных дрожжей, полученных из отходов пивоваренной промышленности (остаточных дрожжей) в качестве потенциального источника азота и мелассы, а также как потенциального источника углерода для роста дрожжи продуцента астаксантина Phaphia rhodozyma. Пивные дрожжевые экстракты были успешно использованы для замены стандартного дрожжевого экстракта и, следовательно, снижения производственных затрат в промышленном масштабе. Было отмечено, что экстракт дрожжей не может удовлетворять требованиям в качестве единственного источника азотистых соединений, добавление пептона важно для хорошего роста и пигментации. Дрожжи Phaphia rhodozyma растут лучше при температуре 18° C по сравнению с комнатной температурой. В качестве альтернативы глюкозе можно использовать соевую мелассу и сахарную свекловичную патоку. Сочетание соевой патоки с дрожжевым экстрактом пивоваренного производства дало максимальный рост клеток, т.е. 12,11 г / л и содержание каротиноидов в экстракте составило 2398,36 мкг / л.
This study was carried out to test yeast extract of spent yeast from brewing industry (residual yeast) waste as a potential nitrogen source and molasses as a potential carbon source for growth of Phaffia rhodozyma. Brewery yeast extract media was successfully used to substitute the standard yeast extract and hence reduce the production cost at industrial scale. It was observed that Yeast extract only cannot meet the requirements as sole source of nitrogenous compounds, addition of peptone is important for good growth and pigmentation. Phaffia rhodozyma grows better at controlled temperature of 18°C as compare to room temperature. Soy molasses and sugar beet molasses can be used as an alternative to glucose. Combination of soy molasses with Brewery yeast extract yielded maximal cell growth i.e. 12.11g/L and carotenoid contents 2398.36 μg/ L which is good, but use of this specie to compete with synthetic industry and to feed huge demand is still on long run and need a lot of improvement.
This study was carried out to test yeast extract of spent yeast from brewing industry (residual yeast) waste as a potential nitrogen source and molasses as a potential carbon source for growth of Phaffia rhodozyma. Brewery yeast extract media was successfully used to substitute the standard yeast extract and hence reduce the production cost at industrial scale. It was observed that Yeast extract only cannot meet the requirements as sole source of nitrogenous compounds, addition of peptone is important for good growth and pigmentation. Phaffia rhodozyma grows better at controlled temperature of 18°C as compare to room temperature. Soy molasses and sugar beet molasses can be used as an alternative to glucose. Combination of soy molasses with Brewery yeast extract yielded maximal cell growth i.e. 12.11g/L and carotenoid contents 2398.36 μg/ L which is good, but use of this specie to compete with synthetic industry and to feed huge demand is still on long run and need a lot of improvement.