Biology of the red yeast Xanthophyllomyces dendrorhous (Phaffia rhodozyma)

Research output: Contribution to journalReview article

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
DOIs
Publication statusPublished - Jun 15 2000

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Keywords

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

ASJC Scopus subject areas

  • Ecology, Evolution, Behavior and Systematics

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