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Carotenoids production from a newly isolated Sporidiobolus pararoseus strain by submerged fermentation

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Abstract

This work aimed at evaluating the total carotenoids production by a newly isolated Sporidiobolus pararoseus. Bioproduction was carried out in an orbital shaker, using 10% (w/v) of inoculum (25 °C, 180 rpm for 35 h), incubated for 120 h in a dark room. Liquid N2 and dimethylsulphoxide (DMSO) were used for cell rupture, and carotenoids were extracted with a solution of acetone/methanol (7:3, v/v). Optimization of carotenoids bioproduction was achieved by experimental design technique. Initially, a Plackett–Burman design was used for the screening of the most important factors, after the statistical analysis, a complete second-order design was carried out to optimize the concentration of total carotenoids in a conventional medium. Maximum concentration of 856 μg/L of total carotenoids was obtained in a medium containing 60 g/L of glucose, 15 g/L of peptone, and 15 g/L of malt extract, 25 °C, initial pH 4.0 and 180 rpm. Fermentation kinetics showed that the maximum concentration of total carotenoids was reached after 102 h of fermentation and that carotenoids bioproduction was associated with cell growth.

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Authors and Affiliations

  1. Department of Food Engineering, URI—Campus de Erechim, Av. Sete de Setembro 1621, Erechim, RS, 99700-000, Brazil

    Maria Marina Serrão Cabral, Karine Cence, Jamile Zeni, Geciane Toniazzo, Eunice Valduga & Helen Treichel

  2. Laboratório de Biologia Celular e Molecular, CENA—Universidade de São Paulo, USP, Piracicaba, SP, Brazil

    Sui Mui Tsai, Ademir Durrer & Lillian Liva Foltran

Authors
  1. Maria Marina Serrão Cabral
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  2. Karine Cence
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  3. Jamile Zeni
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  4. Sui Mui Tsai
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  5. Ademir Durrer
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  6. Lillian Liva Foltran
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  7. Geciane Toniazzo
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  8. Eunice Valduga
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  9. Helen Treichel
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Correspondence to Helen Treichel.

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Cabral, M.M.S., Cence, K., Zeni, J. et al. Carotenoids production from a newly isolated Sporidiobolus pararoseus strain by submerged fermentation. Eur Food Res Technol 233, 159–166 (2011). https://doi.org/10.1007/s00217-011-1510-0

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  • DOI: https://doi.org/10.1007/s00217-011-1510-0

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