Carotenoids of yeasts isolated from the Brazilian ecosystem
The carotenoid composition of pigmented yeasts isolated in Brazil was studied. The yeasts were cultured in yeast malt broth at 200 rpm, 25 °C, for 5 days, without illumination. Open column, thin layer and high performance liquid chromatography were used to separate, identify and quantify the caroten...
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Veröffentlicht in: | Food chemistry 2008-03, Vol.107 (1), p.145-150 |
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Format: | Artikel |
Sprache: | eng |
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Zusammenfassung: | The carotenoid composition of pigmented yeasts isolated in Brazil was studied. The yeasts were cultured in yeast malt broth at 200
rpm, 25
°C, for 5 days, without illumination. Open column, thin layer and high performance liquid chromatography were used to separate, identify and quantify the carotenoids. The major pigments found in these yeasts were torulene and β-carotene. β-Carotene predominated in
Rhodotorula graminis-125,
Rhodotorula glutinis and
Sporobolomyces roseus, while torulene was the principal carotenoid in
Rhodotorula mucilaginosa. The yeast
R. glutinis had the highest total carotenoid production (881
μg/l), followed by
R. graminis (594
μg/l),
Rhodotorula mucilaginosa-137 (590
μg/l),
Rhodotorula mucilaginosa-108 (562
μg/l) and
Rhodotorula mucilaginosa-135 (545
μg/l).
Rhodotorula minuta and
S. roseus had the lowest carotenoid contents (168 and 237
μg/l, respectively). In μg/g of dry cells,
R. glutinis had a total carotenoid concentration of 132
μg/g. |
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ISSN: | 0308-8146 1873-7072 |
DOI: | 10.1016/j.foodchem.2007.07.075 |