caa a22 4500 47710603X CHVBK 20180405111553.0 cr unu---uuuuu 170330e19960301xx s 000 0 eng 10.1007/BF01570001 doi (NATIONALLICENCE)springer-10.1007/BF01570001 Batch cultivation and astaxanthin production by a mutant of the red yeast, Phaffia rhodozyma NCHU-FS501 [Elektronische Daten] [T Fang, T-Y Chiou] Phaffia rhodozyma cells were treated with the mutagenic agent NTG several times and plated on yeast-malt agar containing β-ionone as a selective medium. This mutagenesis of the yeast yielded a mutant (NCHU-FS501) with a total carotenoid content of 1454 μg g−1 dry biomass. Temperature and pH had only a slight effect on the volumetric pigment production by the red yeast, however astaxanthin yield and specific growth rate were influenced more significantly by temperature and pH. The optimum inoculum size, temperature and air flow rate for astaxanthin formation by the mutant in a bench-top fermentor were 7.5% (v/v), 22.5°C and 3.6 vvm, respectively. Glucose (1%, w/v) as carbon source yielded the highest volumetric astaxanthin production (6.72 μg ml−1). Peptone (15.8% total nitrogen) was the best nitrogen source for astaxanthin production (6.72 μg ml−1). Pigment formation by the mutant was further improved by increasing the glucose concentration to 3.5%, where the astaxanthin concentration was 16.33 μm ml−1. At 4.5% glucose or above astaxanthin formation was inhibited. Control of the pH of the fermentation broth did not improved pigment production. Society for Industrial Microbiology, 1996 astaxanthin nationallicence Phaffia rhodozyma nationallicence batch cultivation nationallicence fermentor nationallicence Fang T. Graduate Institute of Food Science, National Chung Hsing University, 250 Kuokuang Road, 40227, Taichung, Taiwan, Republic of China aut Chiou T-Y Graduate Institute of Food Science, National Chung Hsing University, 250 Kuokuang Road, 40227, Taichung, Taiwan, Republic of China aut Journal of Industrial Microbiology Springer-Verlag 16/3(1996-03-01), 175-181 0169-4146 16:3<175 1996 16 10295 https://doi.org/10.1007/BF01570001 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/BF01570001 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Fang T. Graduate Institute of Food Science, National Chung Hsing University, 250 Kuokuang Road, 40227, Taichung, Taiwan, Republic of China aut NATIONALLICENCE 700 1- Chiou T-Y Graduate Institute of Food Science, National Chung Hsing University, 250 Kuokuang Road, 40227, Taichung, Taiwan, Republic of China aut NATIONALLICENCE 773 0- Journal of Industrial Microbiology Springer-Verlag 16/3(1996-03-01), 175-181 0169-4146 16:3<175 1996 16 10295 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer