Torulene and torularhodin: “new” fungal carotenoids for industry?
نویسندگان
چکیده
منابع مشابه
Torulene and torularhodin: “new” fungal carotenoids for industry?
Torulene and torularhodin represent the group of carotenoids and are synthesized by yeasts and fungi. The most important producers of these two compounds include yeasts of Rhodotorula and Sporobolomyces genera. The first reports confirming the presence of torulene and torularhodin in the cells of microorganisms date to the 1930s and 1940s; however, only in the past few years, the number of work...
متن کاملGenome Sequence of the Oleaginous Yeast Rhodotorula glutinis ATCC 204091
Rhodotorula glutinis ATCC 204091 is an oleaginous oxidative red yeast that can accumulate lipids to >50% of its biomass when grown with appropriate carbon and nitrogen ratios. It produces a red pigment consisting of useful antioxidants, such as carotenoids, torulene, and torularhodin, when cultivated under carbon-deficient conditions.
متن کاملNEW REFRACTORY MATERIALS FOR THE COPPER INDUSTRY
Wear of various basic refractory materials to substitute to currently used magnesia chrome bricks has been studied, measuring matte and slag penetration and dissolution, through different cup and rotary slag tests. High magnesia with and without impregnation, magnesia graphite, magnesia-alumina spinel with and without impregnation, olivine-magnesia and olivine magnesia- graphite bricks, as well...
متن کاملImprovement of carotenoid-synthesizing yeast Rhodotorula rubra by chemical mutagenesis.
A mutant Rhodotorula rubra with enhanced carotenoid-synthesizing activity for synthesizing total carotenoids and beta-carotene was obtained by N-methyl-N'-nitro-N-nitrosoguanidine mutagenesis. When co-cultivated with yogurt starter bacteria (Lactobacillus bulgaricus + Streptococcus thermophilus) in whey ultrafiltrate it produced 15.7 mg total carotenoids l(-1) culture fluid or 946 microg total ...
متن کاملCarotenoid production by lactoso-negative yeasts co-cultivated with lactic acid bacteria in whey ultrafiltrate.
Two strains were selected--the lactoso-negative yeast Rhodotorula rubra GED2 and the homofermentative Lactobacillus casei subsp. casei Ha1 for co-cultivation in cheese whey ultrafiltrate (WU) and active synthesis of carotenoids. Under conditions of intensive aeration (1.0 l/l min, 220 rpm), a temperature of 30 degrees C, WU with 55.0 g lactose/l, initial pH = 5.5, the carotenoid content in the ...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Microbial Cell Factories
سال: 2018
ISSN: 1475-2859
DOI: 10.1186/s12934-018-0893-z