摘要: The color of food and drinks is important, as it associated with freshness taste. Despite that natural colorants are more expensive to produce, less stable heat light, consistent in range, have been gaining market share recent years. background artificial often negative health aspects. Considerable progress has made towards the fermentative production some colorants. Because colorant biosynthesis under close metabolic control, extensive strain process development needed order establish an economical process. Another approach synthesis colors by means biotransformation adequate precursors. Algae represent a promising group microorganisms shown high potential for different colorants, dedicated fermentation downstream technologies developed. This chapter reviews available information respect these approaches.
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