Optimization of Astaxanthin-producing Fermentation by <i>Phaffia rhodozyma</i> using Okara as Nitrogen Source

GUAN Xuefang; CHEN Shuying; LAI Gongti; WANG Qi; LAI Chengchun; HUANG Juqing; ZHENG Qi; LIN Bin

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GUAN X F, CHEN S Y, LAI G T, et al. Optimization of Astaxanthin-producing Fermentation by Phaffia rhodozyma using Okara as Nitrogen Source [J]. Fujian Journal of Agricultural Sciences，2024，39（9）：1−9

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GUAN X F, CHEN S Y, LAI G T, et al. Optimization of Astaxanthin-producing Fermentation by Phaffia rhodozyma using Okara as Nitrogen Source [J]. Fujian Journal of Agricultural Sciences，2024，39（9）：1−9

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Optimization of Astaxanthin-producing Fermentation by Phaffia rhodozyma using Okara as Nitrogen Source

GUAN Xuefang^{1, 2
,},
CHEN Shuying¹,
LAI Gongti^{1, 2},
WANG Qi^{1, 2},
LAI Chengchun^{1, 2},
HUANG Juqing^{1, 2},
ZHENG Qi¹,
LIN Bin^{1
,
,}

1.
Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian　350002, China
2.
Key Laboratory of Processing of Subtropical Characteristic Fruits, Vegetables and Edible Fungi, Ministry of Agriculture and Rural Affairs of China, Fuzhou, Fujian　350002, China

Received Date: 2024-05-11
Rev Recd Date: 2024-09-02

Available Online: 2024-10-24

Abstract

Abstract

Objective An astaxanthin-producing fermentation by Phaffia rhodozyma using okara for nitrogen was optimize. Methods On the conventional fermentation by P. rhodozyma to make astaxanthin, okara was used to replace the commonly applied peptone and yeast extract as the organic nitrogen source for cost reduction. Effects of carbon sources, precursor substances, other nitrogen supply, vitamins, and inorganic salts on yield of astaxanthin were analyzed with the amounts of (NH₄)₂SO₄, vitamin E, glucose, and sucrose optimized by response surface methodology. Results When okara was used as a raw ingredient for the fermentation, glucose became the optimal carbon source. The yield of astaxanthin by the P. rhodozyma fermentation could be significantly increased by applying both glucose and sucrose, potassium salts such as KCl, KNO₃, and K₂HPO₄ as well as (NH₄)₂SO₄, VB2, VE, and zeaxanthin. Hence, the medium was optimized by response surface method on the 4 key ingredients of glucose, sucrose, K₂SO₄, and VE to arrive at a formulation consisting of 10% okara, 0.22% K₂SO₄, 0.6% VE, 1.08% glucose, and 1.50% sucrose to reach a yield of astaxanthin at 32.46 mg·L⁻¹, which was 2.23 folds higher than what obtained by using the YM medium. Conclusion Okara could amply be used to replace peptone and yeast extract as the nitrogen source for the astaxanthin production by P. rhodozyma fermentation.
- Phaffia rhodozyma,
- astaxanthin,
- okara,
- impact factor,
- response surface

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References(23)

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