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Effects of Xanthophyllomyces dendrorhous on cell growth, lipid, and astaxanthin production of Chromochloris zofingiensis by mixed culture strategy

  • 8th Asian Pacific Phycological Forum
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Abstract

The alga Chromochloris zofingiensis and the yeast Xanthophyllomyces dendrorhous are typical microorganisms which can accumulate high-value astaxanthin and lipid simultaneously. This study investigated the synergistic effects of X. dendrorhous on the cell growth, lipid, and astaxanthin production of C. zofingiensis by a mixed culture approach. Compared to the pure culture of C. zofingiensis, enhanced lipid and astaxanthin production were obtained in the mixed culture. The maximum astaxanthin and lipid yield achieved in the mixed culture with the ratio of 3:1 (algae to yeast) were 5.50 mg L−1 and 2.37 g L−1, respectively, which were 1.10- and 2.72-fold that of C. zofingiensis monoculture. Additionally, lipid obtained from the mixed culture had a plant oil-like fatty acid composition. This study provides a new insight into the integration of natural astaxanthin production with microbial lipid.

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Funding

This work was funded by the Science and Technology Program of Guangdong (Grant nos. 2016A010105001 and 2015A20216003), the Sciences and Technology of Guangzhou (Grant no. 201704030084), the Science and Technology Program in Marine and Fishery of Guangdong (Grant no. A201401C01).

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Author notes

  1. Xueya Jiang and Lu Liu contributed equally to the work and should be regarded as co-first authors

Authors and Affiliations

  1. School of Food Sciences and Engineering, South China University of Technology, Wushan Rd. 381, Guangzhou, 510641, People’s Republic of China

    Xueya Jiang, Lu Liu, Junhui Chen & Dong Wei

Authors
  1. Xueya Jiang
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  2. Lu Liu
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  3. Junhui Chen
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  4. Dong Wei
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Correspondence to Dong Wei.

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Jiang, X., Liu, L., Chen, J. et al. Effects of Xanthophyllomyces dendrorhous on cell growth, lipid, and astaxanthin production of Chromochloris zofingiensis by mixed culture strategy. J Appl Phycol 30, 3009–3015 (2018). https://doi.org/10.1007/s10811-018-1553-8

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  • DOI: https://doi.org/10.1007/s10811-018-1553-8

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