期刊
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY
卷 7, 期 -, 页码 224-227出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.bcab.2016.06.012
关键词
Olive pomace; Solid state fermentation; Astaxanthin; Antioxidant capacity; Optimization; Experimental design
资金
- Scientific Research Foundation of Gaziantep University [BAP M.F.12.08, BAP M.F.14.12]
Solid State Fermentation (SSF) of olive pomace to astaxanthin pigment was accomplished within the frame of Box-Behnken and rotatable central composite experimental designs. Temperature, moisture content and pH for two astaxanthin producer yeasts, ATCC 24,202 (Xanthophyllomyces dendrorhous) and ATCC 24,259 (Sporidiobolus salmonicolor) were optimized at the first stage. 220.24 +/- 17.47 mu g/gdp as maximum astaxanthin yield was obtained by ATCC 24,202 at 15.0 degrees C, 4.5 pH and 90.0% moisture content. Inoculation rate and incubation time factors of the second stage were optimized for yield and antioxidant capacity of the produced astaxanthin. Confirmation of the experimental and statistical evaluations concluded that astaxanthin production from olive pomace could be performed with a high efficient accurately. (C) 2016 Elsevier Ltd. All rights reserved.
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