FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (1): 318-329.doi: 10.7506/spkx1002-6630-20181213-169

• Reviews • Previous Articles    

Bioactive Substances Produced by Rhodotorula mucilaginosa: A Comprehensive Review

ZHUANG Rongyu, WANG Ruchen, QIU Xiaoting, CHE Jiahao, LI Yongyong, ZHANG Weixiao, YANG Wenge, SHI Yongmei, WU Zufang   

  1. (1. College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China; 2. Key Laboratory of Animal Protein Foods Deep Processing of Zhejiang Province, Ningbo 315800, China)
  • Online:2020-01-15 Published:2020-01-19

Abstract: The red yeast Rhodotorula mucilaginosa is a species belonging to the genus Rhodotorula. It is widely distributed in various ecosystems because of its strong adaptability to different environments. R. mucilaginosa appears to be a very promising industrial strain due to its ability to produce proteins and bioactive substances such as natural carotenoids, β-carotene, astaxanthin, polyunsaturated fatty acids (PUFA) and vitamins. This review summarizes the available data in the literature on the research and application of R. mucilaginosa in the production of lycopene, β-carotene, astaxanthin and alpha-linolenic acid and functional edible oils rich in the essential dietary ω-3 fatty acid, α-linolenic acid (ALA). Its focus is on screening for high-yield strains, construction of genetically engineered strains, and the fermentation and extraction processes as well as the applications of R. mucilaginosa in production of laccase by co-culture, cutinase and in the preparation of novel drugs from whole-cell biotransformation lead compounds.

Key words: Rhodotorula mucilaginosa, carotenoid, alpha-linolenic acid, ω-3 polyunsaturated fatty acid, laccase, cutinase, biocatalyst

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