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Use of alfalfa residual juice as a substrate for propagation of the red yeast Phaffia rhodozyma

Use of alfalfa residual juice as a substrate for propagation of the red yeast Phaffia rhodozyma 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 . http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Applied Microbiology and Biotechnology Springer Journals

Use of alfalfa residual juice as a substrate for propagation of the red yeast Phaffia rhodozyma

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References (14)

Publisher
Springer Journals
Copyright
Copyright © 1984 by Springer-Verlag
Subject
Chemistry; Biotechnology; Microbiology; Microbial Genetics and Genomics
ISSN
0175-7598
eISSN
1432-0614
DOI
10.1007/BF00254643
Publisher site
See Article on Publisher Site

Abstract

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 .

Journal

Applied Microbiology and Biotechnology – Springer Journals

Published: Jul 1, 1984

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