Journal
FOOD AND BIOPRODUCTS PROCESSING
Volume 84, Issue C2, Pages 164-166Publisher
INST CHEMICAL ENGINEERS
DOI: 10.1205/fbp.05030
Keywords
astaxanthin; batch fermentation; Xanthophyllomyces dendrorhous
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Astaxanthin that may be used as a food additive is a main carotenoid pigment in red yeast, Xanthophyllomyces dendrorhous. Batch fermentations of astaxanthin at 50 1 and 10 m(3) scale were investigated, while the results of 10 m(3) scale fermentation show that the astaxanthin concentration in broth and the astaxanthin content in cells reached the maximum of 52.32 mg l(-1) and 2.57 mg g(-1) dry cell at 156 h, respectively.
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