β-Carotene-production methods, biosynthesis from Phaffia rhodozyma, factors affecting its production during fermentation, pharmacological properties: A review

beta-Carotene is the most treasured provitamin A carotenoid molecule exhibiting antioxidant and coloring properties and significant applications in the food, pharmaceutical, and nutraceutical industries. beta-Carotene has many biological functions within the human body; however, it is not synthesized within the human body, so its requirements are fulfilled through food and pharmaceuticals. Its manufacturing via chemical synthesis or extraction from plants offers low yields with excessive manufacturing expenses, which attracted the researchers toward microbial production of beta- carotene. This alternative provides higher yield and low expenses and thus is more economical. Phaffia rhodozyma is a basidiomycetous yeast that is utilized to prevent cardiovascular diseases and cancer and to enhance immunity and antiaging in people. This paper reviews the methods of production of beta-carotene, biosynthesis of beta-carotene fromP. rhodozyma, factors affecting beta-carotene production during fermentation, and pharmacological properties of beta-carotene.

Automated summary

Beta-carotene is a valuable provitamin A carotenoid molecule with antioxidant and coloring properties, widely used in the food, pharmaceutical, and nutraceutical industries. Due to its inability to be synthesized within the human body, researchers have turned to microbial production methods, such as using the basidiomycetous yeast Phaffia rhodozyma, which offers higher yields and lower costs. This paper reviews the production methods, biosynthesis, fermentation factors, and pharmacological properties of beta-carotene.