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Kinetic studies on the yeast Phaffia rhodozyma
Author(s) -
Acheampong Edward A.,
Martin Antonio M.
Publication year - 1995
Publication title -
journal of basic microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.58
H-Index - 54
eISSN - 1521-4028
pISSN - 0233-111X
DOI - 10.1002/jobm.3620350304
Subject(s) - yeast , chemistry , biology , food science , biochemistry
The yeast Phaffia rhodozyma , a promising microbial producer of the carotenoid astaxanthin, was cultivated in batch and continuous processes in an agitated and aerated fermenter using an acid peat extract ‐ based culture medium. For the accelerated growth phase, the mean specific growth rate and doubling time were found to be 0.038 h −1 , and 18.24 hours, respectively. The production of astaxanthin was found to be basically growth associated, the maximum concentrations of the pigment produced in batch culture and continuous cultivation being similar.