The Fermentation Conditions of beta-Carotene by the Red Yeast Mutant RG-6p

Suilou Wang,Dejing Chen,Guohong Qi,Gui Tang Chen,Bo Li,Zhiping Yang

3rd International Conference on Bioinformatics and Biomedical Engineering, iCBBE 2009（2009）

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摘要

To optimize the beta-carotene fermentation medium of the mutant RG-6p (derived from Rhodotorula glutinis RG-6 with high hydrostatic pressure treatment), a response surface methodology (RSM) approach was used in conjunction with a factorial design and a central composite design. The maximum yield of beta-carotene (13.4 mg/L) was obtained at a pH of 6.7 with an optimum medium (40 mL/250 mL) of yeast extract (4.23 g/L), glucose (12.11 g/L), inoculum (30 mL/L), tomato extract (2.5 mL/L), peanut oil (0.5 mL/L), and (NH4)2SO4 (5 g/L). Validity of the RSM approach was also confirmed by experiments.

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关键词

fermentation,food products,hydrostatics,organic compounds,rhodotorula glutinis rg-6,beta-carotene,central composite design,factorial design,fermentation conditions,glucose,hydrostatic pressure treatment,inoculum,peanut oil,red yeast mutant rg-6p,response surface methodology,tomato extract,methanol,pigmentation,yeast extract,nitrogen,petroleum,production,design optimization,capacitive sensors,carbon,data mining

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