Carotenoid production by lactoso-negative yeasts co-cultivated with lactic acid bacteria in whey ultrafiltrate.
Two strains were selected--the lactoso-negative yeast Rhodotorula rubra GED2 and the homofermentative Lactobacillus casei subsp. casei Ha1 for co-cultivation in cheese whey ultrafiltrate (WU) and active synthesis of carotenoids. Under conditions of intensive aeration (1.0 l/l min, 220 rpm), a temperature of 30 degrees C, WU with 55.0 g lactose/l, initial pH = 5.5, the carotenoid content in the cells reached a maximum, when the growth of the cultures had come to an end, i.e. in the stationary phase of the yeast. The maxima for dry cell accumulation (27.0 g/l) and carotenoid formation (12.1 mg/l culture medium) did not coincide on the 5th and 6th day, respectively. A peculiarity of the carotenoid-synthesizing Rh. rubra GED2 strain, co-cultivated with L. casei Ha1, was the production of carotenoids with high beta-carotene content (46.6% of total carotenoids) and 10.7% and 36.9% for torulene and torularhodin, respectively.
Frengova
Ginka I
GI
Laboratory of Applied Microbiology, Institute of Microbiology, Bulgarian Academy of Sciences, 4002 Plovdiv, 26 Maritza Blvd., Bulgaria.
Emilina
Simova D
SD
Beshkova
Dora M
DM
D002338:Carotenoids / Q000096:biosynthesis*; D018920:Coculture Techniques; D019344:Lactic Acid / Q000378:metabolism*; D007780:Lacticaseibacillus casei / Q000254:growth & development / Q000378:metabolism*; D008894:Milk Proteins / Q000378:metabolism*; D012248:Rhodotorula / Q000254:growth & development / Q000378:metabolism*; D000067816:Whey Proteins
D008894:Milk Proteins; D000067816:Whey Proteins; D019344:Lactic Acid; D002338:Carotenoids