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pH control strategy in astaxanthin fermentation bioprocess by Xanthophyllomyces dendrorhous

Paper ID Volume ID Publish Year Pages File Format Full-Text
18491 42725 2006 5 PDF Available
Title
pH control strategy in astaxanthin fermentation bioprocess by Xanthophyllomyces dendrorhous
Abstract

The effects of initial culture pH ranging from 3.5 to 6.5 on biomass content and astaxanthin concentration by Xanthophyllomyces dendrorhous were investigated in shake flask fermentation. An optimal initial pH of 6.0 for cell growth was obtained with cell density at 17.21 g/l, while an optimum pH of 5.0 for astaxanthin accumulation was obtained with volumetric concentration of astaxanthin at 20.48 mg/l. Batch bioprocess of astaxanthin fermentation by X. dendrorhous at various pH values ranging from 4.0 to 6.0 was examined. In batch fermentation under a controlled pH, the optimum pH for cell growth was 6.0 with specific cell growth 0.049 h−1, and the optimum pH for astaxanthin formation in cell was 4.0 with specific product yield (Yp/x) at 1.52 mg/g. A pH-shift strategy was developed to gain higher volumetric concentration of astaxanthin in batch fermentation. The maximum volumetric concentration of astaxanthin reached 27.05 mg/l, increased by 24.1% as comparison with that of constant pH fermentation.

Keywords
Xanthophyllomyces dendrorhous; Astaxanthin; Batch fermentation; Carotenoid
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pH control strategy in astaxanthin fermentation bioprocess by Xanthophyllomyces dendrorhous
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Publisher
Database: Elsevier - ScienceDirect
Journal: Enzyme and Microbial Technology - Volume 39, Issue 4, 2 August 2006, Pages 586–590
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us