Lipid and β-Carotene Production by Rhodosporidium diobovatum Cultured with Different Carbon to Nitrogen Ratios
Journal Title: Journal of Food Quality and Hazards Control - Year 2019, Vol 6, Issue 2
Abstract
Background: In food industry, carotenoids are used as food colorants conferring yellow to red color. This research was designed to study on lipid and β-carotene production by Rhodosporidium diobovatum cultured with different Carbon to Nitrogen (C/N) ratios. Methods: R. diobovatum was cultured in a medium containing 40 g/l glucose (as the carbon source) and different C/N ratios (20, 50, and 80), which were established by adding different amounts of (NH4)2SO4 (3.78, 1.51, and 0.94 g/l) as the source of nitrogen. High performance liquid chromatography, gas chromatography, and microplate reader were used to determine the glucose concentration, lipid production, and β-carotene concentration, respectively. Data were analyzed using IBM SPSS statistics (v. 24). Results: Cultures with a C/N ratio of 50 produced the greatest amount of lipids during 120 h pi. However, lipid synthesis in the first 48 h pi was very low for all three C/N ratios. Analyses of the lipid composition revealed that oleic acid and linoleic acid were the dominant (60%) fatty acids. Cultures with a C/N ratio of 50 also produced the greatest amount of β-carotene. Conclusion: R. diobovatum in the C/N of 50 culture medium resulted in greater concentrations of lipid and β-carotene. Defining the optimum C/N ratio will enable development of optimized bioprocess engineering parameters for scale-up production of lipid and β-carotene in food industries by this yeast species.
Authors and Affiliations
M. M. Mirzaie, S. S. Saei-Dehkordi, D. B. Levin
Keywords
Related Articles
- EP ID EP631767
- DOI 10.18502/jfqhc.6.2.956
- Views 262
- Downloads 0
Comparison of ELISA and PCR Assays for Detection of Pork Adulteration in Halal-Labelled Beef Products
Background: Food adulteration with pork in processed beef products is one of the most serious issues in a food sector in a Muslim-majority country since it is related to religious food ethics regarding the halal products...
Risk Assessment of Aflatoxins in Maize-Groundnuts Complementary Foods Consumed by Ghanaian Infants
Background: Complementary foods are given to infants when breast milk alone becomes insufficient in meeting their nutritional needs. The major objective of this study was to assess the prevalence of Aflatoxins (AFs) in W...
Effect of Pistacia atlantica (Bane) Essential Oil on Oxidative Stability of Sunflower Oil
Background: The antioxidant activity of Bane (Pistacia atlantica) has been proved in different researches. This study evaluated the potential of Bane (Pistacia atlantica) essential oil (as a natural antioxidant) on the o...
The Effect of Modified Atmosphere Packaging on Physicochemical, Microbial, and Sensorial Properties of Iranian Mazafati Date
Background: Modified Atmosphere Packaging (MAP) is one of the most convenient packaging methods that could be useful in reducing the wastes and extending the crops’ shelf-life. This research aimed to assess the impact of...
Chemical Composition, Phytochemical Constituent, and Toxicity of Methanol Extract of Brown Algae (Padina sp.) from Puntondo Coast, Takalar (Indonesia)
Background: Padina sp. is an algae that has potential as a functional food. This study aimed to explore the chemical and photochemical constituent in the methanolic exract of Padina sp. Methods: Brown algae of Padina sp....