Effect of C/N Ratio on Astaxanthin Synthesis in Yeast Phaffia rhodozyma CS0217

doi:10.7506/spkx1002-6300-201003026

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (3): 114-117.doi: 10.7506/spkx1002-6300-201003026

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Effect of C/N Ratio on Astaxanthin Synthesis in Yeast Phaffia rhodozyma CS0217

MEI Yan-zhen，WANG Li-mei，ZHENG Li-xue，QI Bin*

Faculty of Food and Bioengineering, Changshu Institute of Technology, Suzhou 215500, China

Received:2009-03-31 Online:2010-02-01 Published:2010-12-29
Contact: QI Bin E-mail:qibin65@126.com

Abstract

Abstract:

Astaxanthin synthesis in yeast Phaffia rhodozyma CS0217 was greatly dependent on C/N ratio. The amount of synthesized astaxanthin exhibited a dramatic decrease due to the decrease of C/N ratio. The highest astaxanthin productivity was 2.48 mg/g at the C/N ratio of 4.5:0.1. High C/N ratio could result in a low budding rate of yeast, which was benefit for astaxanthin synthesis. The optimal budding rate of yeast should be controlled below 0.5. Furthermore, the addition of cycloheximide in the culture medium for yeast could inhibit the activity of critical enzymes that involved in the conversion from β -carotene to astaxanthin.

Key words: astaxanthin, Phaffia rhodozyma CS0217, C/N ratio

CLC Number:

TS201.3

MEI Yan-zhen，WANG Li-mei，ZHENG Li-xue，QI Bin*. Effect of C/N Ratio on Astaxanthin Synthesis in Yeast Phaffia rhodozyma CS0217[J]. FOOD SCIENCE, 2010, 31(3): 114-117.

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Effect of C/N Ratio on Astaxanthin Synthesis in Yeast Phaffia rhodozyma CS0217

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