title: Identification of carotenoids produced from cheese whey by Blakeslea trispora in submerged fermentation.
abstract: The identification of carotenoids in B. trispora during pigment production from deproteinized hydrolyzed whey supplemented with plant oils was studied. The carotenoid content in Blakeslea trispora were beta-carotene, gamma-carotene, and lycopene. The composition of carotenoids depends of the amount of oils added to the cheese whey. At the maximum concentration of carotenoids, the proportions of beta-carotene, gamma-carotene, and lycopene (as percent of total carotenoids) was 60.1%, 32.5%, and 7.4%, respectively.
authors.affiliation: Department of Food Science and Technology, Aristotle University of Thessaloniki, Thessaloniki, Greece.
authors.forename: M
authors.initials: M
authors.lastname: Varzakakou
authors.forename: T
authors.initials: T
authors.lastname: Roukas
mesh_terms: D002338:Carotenoids / Q000032:analysis* / Q000096:biosynthesis*; D002611:Cheese; D004042:Dietary Fats, Unsaturated / Q000378:metabolism; D005285:Fermentation; D007218:Industrial Microbiology; D009090:Mucorales / Q000378:metabolism*
chemical_list: D004042:Dietary Fats, Unsaturated; D002338:Carotenoids