Increased carotenoid content of Xanthophyllomyces dendrorhous cultivated in plant oil supplemented media

Árpád Csernetics, Linka Beáta, Judit Krisch, Csaba Vágvölgyi, Tamás Papp

Research output: Contribution to journalArticle

Abstract

Carotenoid pigments (particularly astaxanthin) of the red yeast Xanthophyllomyces dendrorhous (Phaffia rhodozyma) have economical importance as food and feed colouring additives. Application of nutrients stimulating astaxanthin synthesis would improve the pigment production of the fungus. Vegetable oils contain various unsaturated fatty acids and isoprenoids, among them different precursors of the carotenoid biosynthesis. The effect of seven different, commercially available vegetable oils (sesame seed oil, corn seed oil, wheat germ oil, palm oil, pumpkin seed oil, coconut oil and olive oil) on the carotenoid production of two strains representing the teleomorph X. dendrorhous and the anamorph P. rhodozyma was examined. The two strains responded to the presence of the oil additives distinctly. Sesame seed and coconut oil stimulated the pigment production in the X. dendrorhous isolate only, whereas palm oil increased the production of both tested strains.

Original languageEnglish
Pages (from-to)43-46
Number of pages4
JournalActa Biologica Szegediensis
Volume51
Issue number1
Publication statusPublished - Dec 1 2007

Keywords

  • Astaxanthin
  • Carotenoid biosynthesis
  • Culturing conditions
  • Phaffia
  • Xanthophyllomyces

ASJC Scopus subject areas

  • Biochemistry, Genetics and Molecular Biology(all)
  • Agricultural and Biological Sciences(all)

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