Production of carotenoids and lipids by Rhodotorula toruloides CBS 14 cultivated on wheat straw hydrolysate was investigated. An ultra-high-performance liquid chromatography (UHPLC) method for carotenoid quantification developed validated. Saponification effects individual were identified, lipid kinetics during cultivation determined. The β-carotene, γ-carotene, torularhodin, torulene identifie...

A new isolated strain of Sporobolomyces ruberrimus H110 was cultivated  on technical glycerol as carbon source and effect of different temperatures and pH on the growth and pigmentation was studied. The maximum concentration of total carotenoid was 3.84 mgg-1 including torularhodin (3.70 mgg-1) and β-carotene (0.14 mgg-1) using 19ºC at pH 6, but the highest ...

Carotenoids from some of the coloured yeasts like Rhodotorula, Phaffia rhodozyma have attracted commercial interest as a natural pigment for foods. Red yeast isolated from the contaminated PDA plate yeast has been found to produce carotenoids. This red was characterized and designated as Rhodotorula glutinis DFR-PDY. The isolated crude pigment from the red yeast Rhodotorula glutinis DFR-PDY was...

Abstract In this work, the performance of carotenoids extraction from Rhodotorula spp red yeast (strain ELP2022) using supercritical CO 2 (CO -SFE) was compared to traditional technique with organic solvent. For purpose, cultured in liquid medium, pre-treated glass beads 0.1 M NaHCO 3 , and lyophilized. The by -SFE carried out a bench scale equipment at 300, 400, 500 bar whilst maintaining cons...

A review is given of the development of the industrial manufacture of carotenoids and vitamin A by isolation and by synthesis. Special emphasis is placed on the use of carotenoids as a preferred class of colouring matters for food and feed. INTRODUCTION A review of the industrial manufacture of carotenoids and vitamin A may be separated into four areas: First the area of isolation and the struc...

Yeasts are easily grown unicellular eukaryotes. They are ubiquitous microorganisms, occuring in soil, fresh and marine water, animals, on plants and also in foods. The environment presents for yeast a source of nutrients and forms space for their growth and metabolism. On the other hand, yeast cells are continuously exposed to a myriad of changes in environmental conditions. These conditions de...