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(1980)
1980b) Phaffia rhodozyma
Eric Johnson, M. Lewis, C. Grau (1980)
Pigmentation of Egg Yolks with Astaxanthin from the Yeast Phaffia rhodozymaPoultry Science, 59
Eric Johnson, M. Lewis (1979)
Astaxanthin Formation by the Yeast Phaffia rhodozymaMicrobiology, 115
A. Andrewes, H. Phaff, M. Starr (1976)
Carotenoids of Phaffia rhodozyma, a red-pigmented fermenting yeastPhytochemistry, 15
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Phaffia rhodozyma as an astaxanthin source in salmonid dietsAquaculture, 20
(1975)
Uses for the " alfalfa solubles " product from the proxan processes
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The use of alfalfa residual juice for production of single-cell proteinExperientia, 29
Eric Johnson, D. Conklin, M. Lewis (1977)
The Yeast Phaffia rhodozyma as a Dietary Pigment Source for Salmonids and CrustaceansWsq: Women's Studies Quarterly, 34
(1975)
Uses for the "alfalfa solubles
M. Cousin (1980)
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T. Nakayama, G. Mackinney, H. Phaff (2006)
Carotenoids in asporogenous yeastsAntonie van Leeuwenhoek, 20
M. Miller, M. Yoneyama, M. Soneda (1976)
Phaffia, a New Yeast Genus in the Deuteromycotina (Blastomycetes)International Journal of Systematic and Evolutionary Microbiology, 26
R. Mudgett, K. Rajagopalan, J. Rosenau (1980)
Single cell protein recovery from alfalfa process wastes.Transactions of the ASABE, 23
253 20 20 1 1 Richard N. Okagbue Michael J. Lewis Department of Food Science and Technology University of California 95616 Davis California USA Department of Microbiology Ahmadu Bello University Zaria Nigeria Summary Alfalfa residual juice (ARJ) supported good growth of the yeast Phaffia rhodozyma but formation of astaxanthin was inhibited. Supplementary nutrients did not reverse the inhibition, indicating that the the juice probably contained some inhibitor of astaxanthin biosynthesis. Six strains of P. rhodozyma were tested and found to be susceptible to the inhibitory effects of the juice. Concentrations of ARJ above 1.25% (v/v) were inhibitory to pigmentation of the yeast. Above approximately 3.7%, total inhibition of astaxanthin formation was observed but some chromogenic components of the juice were adsorbed on Phaffia cells and appeared as artefacts in astaxanthin analyses. Phaffia biomass produced in ARJ showed greater susceptibility to autolysis than that produced in a peptone-glucose-salts medium. Supplementation of ARJ with glucose enhanced yield of cell mass and minimised the autolytic phenomenon, and is potentially useful for producing Phaffia biomass for use as a source of single cell protein. Unsupplemented brewer's malt wort and molasses, separately and in a suitable combination, were compared with ARJ and were found suitable for growth and pigmentation of P. rhodozyma .
Applied Microbiology and Biotechnology – Springer Journals
Published: Jul 1, 1984
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