Journal
PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY
Volume 40, Issue 1, Pages 76-82Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10826060903400666
Keywords
Blakeslea trispora; carotenoids; deproteinized hydrolyzed whey; shake flask culture
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The identification of carotenoids in B. trispora during pigment production from deproteinized hydrolyzed whey supplemented with plant oils was studied. The carotenoid content in Blakeslea trispora were -carotene, -carotene, and lycopene. The composition of carotenoids depends of the amount of oils added to the cheese whey. At the maximum concentration of carotenoids, the proportions of -carotene, -carotene, and lycopene (as percent of total carotenoids) was 60.1%, 32.5%, and 7.4%, respectively.
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