Production of beta-carotene from beet molasses and deproteinized whey by Blakeslea trispora

The production of β-carotene from beet molasses and cheese whey by B. trispora was investigated. Using molasses as substrate, maximum β-carotene concentration (62.5 mg/L) was achieved in culture grown in enzyme-hydrolyzed molasses (pH 7.0) containing 50.0 g/L initial sugars. In the case of whey, max...

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Bibliographic Details
Published in:Food biotechnology 2003-01, Vol.17 (3), p.203-215
Main Authors: Roukas, T, Mantzouridou, F, Boumpa, T, Vafiadou, A, Goksungur, Y
Format: Article
Language:English
Subjects:
antioxidants
ash content
Beet molasses
beets
beta-carotene
beta-fructofuranosidase
biological production
biomass
bioprocessing
Blakeslea trispora
cheese whey
Choanephora
cottonseed oil
Deproteinized whey
deproteinzed whey
fermentation
food processing quality
glucose
hydrolysis
kerosene
linoleic acid
molasses
olive oil
Shake flask culture
soybean oil
starter cultures
sugar content
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Summary:The production of β-carotene from beet molasses and cheese whey by B. trispora was investigated. Using molasses as substrate, maximum β-carotene concentration (62.5 mg/L) was achieved in culture grown in enzyme-hydrolyzed molasses (pH 7.0) containing 50.0 g/L initial sugars. In the case of whey, maximum concentration of the pigment (3050.0 mg/L), biomass dry weight (23.5 g/L) and sugar utilization (79%) were obtained in culture grown in deproteinized whey (pH 7.0-8.0) supplemented with yeast extract 0.1%, casein acid hydrolysate 0.2%, l-asparagine 0.2%, Tween 80 0.1%, Span 20.1%, KH 2 PO 4 0.15%, MgSO 4 .7H 2 O 0.05%, thiamine HCl 5.0 mg/L, olive oil 1%, cottonseed oil 1%, soybean oil 1%, and antioxidant 0.25%.
ISSN:0890-5436
1532-4249
DOI:10.1081/FBT-120026342