Extraction of Carotenoids from Phaffia rhodozyma: A Comparison between Different Techniques of Cell Disruption

The yeast Phaffia rhodozyma is known for producing carotenogenic pigments, commonly used in aquaculture feed formulation as well as in cosmetic, pharmaceutical, and food industries. Despite the high production of carotenoids from microorganisms by biotechnology, their use has limitation due to the cell wall resistance, which constitutes a barrier to the bioavailability of carotenoids. Therefore, there is a need to improve carotenoids recovering technique from microorganisms for the application of food industries. This study aimed to compare mechanical, chemical, and enzymatic techniques of cell disruption for extracting carotenoids produced by P rhodozyma NRRL Y-17268. Among the techniques studied, the highest specific concentration of carotenoids (190.35 mu g/g) resulted from the combined techniques of frozen biomass maceration using diatomaceous earth and enzymatic lysis at pH of the reaction medium of 4.5 at 55 degrees C, with initial activity of beta-1,3 glucanase of 0.6 U/mL for 30 min.