2007Food ScienceRequires access

Fermentation Study of Carotenoids from Photosysnthetic Bacteria Strain ZY2159

Suping Yang

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Abstract

The effects of fermentation parameters and incubation condition on cell growth and carotenoids biosynthesis in photosynthetic bacteria strain ZY2159 were investigated. The results showed that the maximal biomass yield 15.4 g/L and carotenoids yield 50.9 mg/L are obtained with cells grown at 30 ℃ and 2000 lux light intensity in 5 L fermentor for 6 days. The optimal concentration of Fe3+ for cell growth and carotenoids biosynthesis is 15 mg/L.The optimal volume of inoculation and medium for cell growth and carotenoid accumulation are 10% and 70%, respectively. β-carotenone relatively content in total carotenoids is 22.3% by HPLC.

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What this paper is about

The effects of fermentation parameters and incubation condition on cell growth and carotenoids biosynthesis in photosynthetic bacteria strain ZY2159 were investigated. The results showed that the maximal biomass yield 15.4 g/L and carotenoids yield 50.9 mg/L are obtained with cells grown at 30 ℃ and 2000 lux light intensity in 5 L fermentor for 6 days. The optimal concentration of Fe3+ for cell growth and carotenoids biosynthesis is 15 mg/L.The optimal volume of inoculation and medium for cell growth and carotenoid accumulation are 10% and 70%, respectively. β-carotenone relatively content in total carotenoids is 22.3% by HPLC.

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Available abstract

The effects of fermentation parameters and incubation condition on cell growth and carotenoids biosynthesis in photosynthetic bacteria strain ZY2159 were investigated. The results showed that the maximal biomass yield 15.4 g/L and carotenoids yield 50.9 mg/L are obtained with cells grown at 30 ℃ and 2000 lux light intensity in 5 L fermentor for 6 days. The optimal concentration of Fe3+ for cell growth and carotenoids biosynthesis is 15 mg/L.The optimal volume of inoculation and medium for cell growth and carotenoid accumulation are 10% and 70%, respectively. β-carotenone relatively content in total carotenoids is 22.3% by HPLC.

Key concepts: Carotenoid, Fermentation, Bacteria, Food science, Strain (injury), Inoculation, Yield (engineering), Chemistry

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