title: The role of oxidative stress on carotene production by Blakeslea trispora in submerged fermentation.
abstract: In aerobic metabolism, reactive oxygen species (ROS) are formed during the fermentation that can cause oxidative stress in microorganisms. Microbial cells possess both enzymatic and non-enzymatic defensive systems that may protect cells from oxidative damage. The antioxidant enzymes superoxide dismutase and catalase are the two key defensive enzymes to oxidative stress. The factors that induce oxidative stress in microorganisms include butylated hydroxytoluene (BHT), hydrogen peroxide, metal ions, dissolved oxygen tension, elevated temperature, menadione, junglone, paraquat, liquid paraffin, introduction to bioreactors of shake flask inocula and synthetic medium sterilized at initial pH 11.0. Carotenes are highly unsaturated isoprene derivatives. They are used as antioxidants and as coloring agents for food products. In fungi, carotenes are derived via the mevalonate biosynthesis pathway. The key genes in carotene biosynthesis are hmgR, ipi, isoA, carG, carRA and carB. Among microorganisms, Βlakeslea trispora is the main microorganism used for the production of carotenes on the industrial scale. Currently, the synthetic medium is considered the superior substrate for the production of carotenes in a pilot plant scale. The fermentation systems used for the production of carotenes include shake flasks, stirred tank fermentor, bubble column reactor and flat panel photobioreactor. This review summarizes the oxidative stresses in microorganisms and it is focused on the current status of carotene production by B. trispora including oxidative stress induced by BHT, enhanced dissolved oxygen levels, iron ions, liquid paraffin and synthetic medium sterilized at an initial pH 11.0. The oxidative stress induced by the above factors increases significantly the production of carotenes. However, to further reduce the cost of carotene production, new biotechnological methods with higher productivity still need to be explored.
authors.affiliation: a Laboratory of Food Engineering and Processing, Department of Food Science and Technology , Aristotle University , Thessaloniki , Greece.
authors.forename: Triantafyllos
authors.initials: T
authors.lastname: Roukas
mesh_terms: D019149:Bioreactors / Q000382:microbiology*; D002338:Carotenoids / Q000378:metabolism*; D002374:Catalase; D005285:Fermentation; D009090:Mucorales / Q000201:enzymology / Q000378:metabolism / Q000502:physiology; D018384:Oxidative Stress; D017382:Reactive Oxygen Species; D013482:Superoxide Dismutase
chemical_list: D017382:Reactive Oxygen Species; D002338:Carotenoids; D002374:Catalase; D013482:Superoxide Dismutase
keywords: Catalase; culture morphology; defensive systems; fermentation processes; reactive oxygen species; superoxide dismutase