Chemical disruption of yeast cells for the isolation of carotenoid pigments
作者： P.K. Park , E.Y. Kim , K.H. Chu
DOI: 10.1016/J.SEPPUR.2006.06.026
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摘要: Abstract The red yeast Rhodotorula glutinis produces valuable carotenoid pigments which are used as natural food colorants and a pigment source in fish diets. In this work R. was cultivated harvested for extraction after 3 days of fermentation. Five different solvents were to disrupt the cell wall freeze-dried cells thus release intracellularly produced carotenoids. Chromatographic analysis showed that three (β-carotene, torulene, torularhodin) present extract. A Box–Behnken experimental design employed investigate statistically main interactive effects five tested (dimethyl sulfoxide, petroleum ether, acetone) saturated NaCl solution on extent extraction. An empirical model relating yield four variables developed basis results. shown be significant description process could successfully derive most efficient combination extract carotenoids from glutinis. Extraction conducted under optimum conditions resulted high carotenoids, suggesting combined chemical cocktail effective at compromising integrity wall.
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