title: Optimization of astaxanthin production by Phaffia rhodozyma through factorial design and response surface methodology.
abstract: Sequential methodology based on the application of three types of experimental designs was used to optimize the astaxanthin production of the mutant strain 25-2 of Phaffia rhodozyma in shake flask cultures. The first design employed was a factorial design 2(5), where the factors studied were: pH, temperature, percent of inoculum, carbon and nitrogen concentrations, each one at two levels. This design was performed in two medium types: rich YM medium and minimal medium, based on date juice (Yucca medium). With this first design the most important factors were determined (carbon concentration and temperature) that were used in the second experimental strategy: the method of steepest ascent was applied in order to rapidly approach the optimum. Finally, a second-order response surface design was applied using temperature and carbon concentration as factors. The optimal conditions stimulating the highest astaxanthin production were: 19.7 degrees C temperature; 11.25 g l(-1) carbon concentration; 6.0 pH; 5% inoculum and 0.5 g l(-1) nitrogen concentration. Under these conditions the astaxanthin production was 8100 microg l(-1), 92% higher than the production under the initial conditions.
authors: División de Biotransformación Microbiana, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ). Normalistas 800, Colinas de la Normal, C.P. 44270 Guadalajara, Jalisco, Mexico. jramirez@buzon.ciatej.net.mx
authors: J
authors: J
authors: Ramírez
authors: H
authors: H
authors: Gutierrez
authors: A
authors: A
authors: Gschaedler
mesh_terms: D001487:Basidiomycota / Q000254:growth & development / Q000378:metabolism*; D001709:Biotechnology; D005285:Fermentation; D008954:Models, Biological; D024341:Xanthophylls; D019207:beta Carotene / Q000031:analogs & derivatives* / Q000096:biosynthesis*
chemical_list: D024341:Xanthophylls; D019207:beta Carotene; C005948:astaxanthine