Biology of the red yeast Xanthophyllomyces dendrorhous (Phaffia rhodozyma)

Research output: Contribution to journalArticle

10 Citations (Scopus)

Abstract

Phaffia rhodozyma is a red-pigmented basidiomycetous yeast that produces astaxanthin. Because of this property, it is fermented commercially on a large scale. Astaxanthin is used as a food colorant for fish, and as an antioxidant, it is potentially useful in the human pharmaceutical industry. This review summarizes the published biology of this yeast: its morphology and ultrastructure, organization of the cytoskeleton, and the nuclear and extrachromosomal genomes. Alteration of sexual and vegetative phases in the life cycle and its biotechnological importance are also described.

Original languageEnglish
Pages (from-to)195-199
Number of pages5
JournalMycoscience
Volume41
Issue number3
Publication statusPublished - Jun 15 2000

Fingerprint

astaxanthin
yeast
Food Coloring Agents
Yeasts
yeasts
food coloring
Biological Sciences
pharmaceutical industry
Drug Industry
ultrastructure
cytoskeleton
Life Cycle Stages
Cytoskeleton
antioxidant
life cycle (organisms)
Fishes
life cycle
genome
Antioxidants
Genome

Keywords

  • Astaxanthin
  • Cytoskeleton
  • dsRNA virus
  • Genome organization
  • Phaffia rhodozyma

ASJC Scopus subject areas

  • Plant Science
  • Microbiology

Cite this

Biology of the red yeast Xanthophyllomyces dendrorhous (Phaffia rhodozyma). / Kucsera, J.; Pfeiffer, I.; Takeo, K.

In: Mycoscience, Vol. 41, No. 3, 15.06.2000, p. 195-199.

Research output: Contribution to journalArticle

@article{c4a485c1f9fc45409e8a9376437b7217,
title = "Biology of the red yeast Xanthophyllomyces dendrorhous (Phaffia rhodozyma)",
abstract = "Phaffia rhodozyma is a red-pigmented basidiomycetous yeast that produces astaxanthin. Because of this property, it is fermented commercially on a large scale. Astaxanthin is used as a food colorant for fish, and as an antioxidant, it is potentially useful in the human pharmaceutical industry. This review summarizes the published biology of this yeast: its morphology and ultrastructure, organization of the cytoskeleton, and the nuclear and extrachromosomal genomes. Alteration of sexual and vegetative phases in the life cycle and its biotechnological importance are also described.",
keywords = "Astaxanthin, Cytoskeleton, dsRNA virus, Genome organization, Phaffia rhodozyma",
author = "J. Kucsera and I. Pfeiffer and K. Takeo",
year = "2000",
month = "6",
day = "15",
language = "English",
volume = "41",
pages = "195--199",
journal = "Mycoscience",
issn = "1340-3540",
publisher = "Springer Japan",
number = "3",

}

TY - JOUR

T1 - Biology of the red yeast Xanthophyllomyces dendrorhous (Phaffia rhodozyma)

AU - Kucsera, J.

AU - Pfeiffer, I.

AU - Takeo, K.

PY - 2000/6/15

Y1 - 2000/6/15

N2 - Phaffia rhodozyma is a red-pigmented basidiomycetous yeast that produces astaxanthin. Because of this property, it is fermented commercially on a large scale. Astaxanthin is used as a food colorant for fish, and as an antioxidant, it is potentially useful in the human pharmaceutical industry. This review summarizes the published biology of this yeast: its morphology and ultrastructure, organization of the cytoskeleton, and the nuclear and extrachromosomal genomes. Alteration of sexual and vegetative phases in the life cycle and its biotechnological importance are also described.

AB - Phaffia rhodozyma is a red-pigmented basidiomycetous yeast that produces astaxanthin. Because of this property, it is fermented commercially on a large scale. Astaxanthin is used as a food colorant for fish, and as an antioxidant, it is potentially useful in the human pharmaceutical industry. This review summarizes the published biology of this yeast: its morphology and ultrastructure, organization of the cytoskeleton, and the nuclear and extrachromosomal genomes. Alteration of sexual and vegetative phases in the life cycle and its biotechnological importance are also described.

KW - Astaxanthin

KW - Cytoskeleton

KW - dsRNA virus

KW - Genome organization

KW - Phaffia rhodozyma

UR - http://www.scopus.com/inward/record.url?scp=0034659067&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0034659067&partnerID=8YFLogxK

M3 - Article

AN - SCOPUS:0034659067

VL - 41

SP - 195

EP - 199

JO - Mycoscience

JF - Mycoscience

SN - 1340-3540

IS - 3

ER -