Volume 6, Issue 2 (June 2019)                   J. Food Qual. Hazards Control 2019, 6(2): 58-65 | Back to browse issues page

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Mirzaie M, Saei-Dehkordi S, Levin D. Lipid and β-Carotene Production by Rhodosporidium diobovatum Cultured with Different Carbon to Nitrogen Ratios. J. Food Qual. Hazards Control. 2019; 6 (2) :58-65
URL: http://jfqhc.ssu.ac.ir/article-1-545-en.html
Department of Biosystems Engineering, University of Manitoba, Winnipeg, MB R3T 5V6, Canada , mmirzaei29@gmail.com
Abstract:   (602 Views)
Background: In food industry, carotenoids are used as food colorants conferring yellow to red color. This research was designed to study on lipid and β-carotene production by Rhodosporidium diobovatum cultured with different Carbon to Nitrogen (C/N) ratios.
Methods: R. diobovatum was cultured in a medium containing 40 g/l glucose (as the carbon source) and different C/N ratios (20, 50, and 80), which were established by adding different amounts of (NH4)2SO4 (3.78, 1.51, and 0.94 g/l) as the source of nitrogen. High performance liquid chromatography, gas chromatography, and microplate reader were used to determine the glucose concentration, lipid production, and β-carotene concentration, respectively. Data were analyzed using IBM SPSS statistics (v. 24).
Results: Cultures with a C/N ratio of 50 produced the greatest amount of lipids during 120 h pi. However, lipid synthesis in the first 48 h pi was very low for all three C/N ratios. Analyses of the lipid composition revealed that oleic acid and linoleic acid were the dominant (60%) fatty acids. Cultures with a C/N ratio of 50 also produced the greatest amount of β-carotene.
Conclusion: R. diobovatum in the C/N of 50 culture medium resulted in greater concentrations of lipid and β-carotene. Defining the optimum C/N ratio will enable development of optimized bioprocess engineering parameters for scale-up production of lipid and β-carotene in food industries by this yeast species.

DOI: 10.18502/jfqhc.6.2.956
Full-Text [PDF 469 kb]   (301 Downloads)    
Type of Study: Original article | Subject: Special
Received: 17/12/13 | Accepted: 18/11/25 | Published: 19/06/01

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