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Mariano Michelon,Thais de Matos de Borba,Ruan da Silva Rafael,Carlos André Veiga Burkert,Janaína Fernandes de Medeiros Burkert 한국식품과학회 2012 Food Science and Biotechnology Vol.21 No.1
The yeast Phaffia rhodozyma is known for producing carotenogenic pigments, commonly used in aquaculture feed formulation as well as in cosmetic,pharmaceutical, and food industries. Despite the high production of carotenoids from microorganisms by biotechnology, their use has limitation due to the cell wall resistance, which constitutes a barrier to the bioavailability of carotenoids. Therefore, there is a need to improve carotenoids recovering technique from microorganisms for the application of food industries. This study aimed to compare mechanical, chemical, and enzymatic techniques of cell disruption for extracting carotenoids produced by P. rhodozyma NRRL Y-17268. Among the techniques studied, the highest specific concentration of carotenoids (190.35 μg/g) resulted from the combined techniques of frozen biomass maceration using diatomaceous earth and enzymatic lysis at pH of the reaction medium of 4.5 at 55oC, with initial activity of β-1,3 glucanase of 0.6 U/mL for 30 min.
Cristiane Reinaldo Lisboa,Luciana de Simoni Martinez,Renata Aguirre Trindade,Fátima Aparecida de Almeida Costa,Janaína Fernandes de Medeiros Burkert,Carlos André Veiga Burkert 한국식품과학회 2012 Food Science and Biotechnology Vol.21 No.6
In this study, a strategy was proposed for making galacto-oligossaccharides (GOS), a high valueadded product, from a byproduct of the dairy industry,cheese whey, using a commercial β-galactosidase from Kluyveromyces lactis (Lactozym® 3000L). The effects of the substrate concentration, temperature, and enzyme dosage were statistically studied and their optimum combinations were determined using response surface methodology. The increase in lactose concentration, temperature, and enzyme concentration favored a transgalactosylation reaction. The maximum values for GOS concentration (119.8 mg/mL)and yield (29.9%) in a 4 h process were obtained in the reaction system, composed of 400 mg/mL of lactose and 10 U/mL of enzyme at 40°C. Under these conditions, the lactose conversion was 68.7%. The maximum value for lactose conversion (87.8%) was observed at the same temperature and enzyme concentration, although the lactose level was 20%.
Nathalie Almeida Lopes,Rafael Diaz Remedi,Carolina dos Santos Sa,Carlos Andre´ Veiga Burkert,Janaina Fernandes de Medeiros Burkert 한국식품과학회 2017 Food Science and Biotechnology Vol.26 No.3
Since carotenoids are synthesized inside the cell, it is desirable to find an efficient method to extract carotegenic pigments. This study aimed at comparing the effectiveness of different chemical and mechanical techniques to disrupt the cell wall of Sporidiobolus pararoseus and Rhodotorula mucilaginosa yeasts isolated from environmental samples. Among the techniques under study, the ultrasonic bath and the abrasion with glass beads yielded the most promising results for S. pararoseus (84.8 ± 2.3 and 76.9 ± 2.1 lg/g, respectively). The ultrasonic bath yielded the highest specific concentration of carotenoids for R. mucilaginosa (193.5 ± 25.8 lg/g), while the biomass freezing process improved neither the extractability nor the specific concentration of carotenoids. Lyophilization increased the specific concentrations of carotenoids from S. pararoseus and R. mucilaginosa by 20 and 13.7%, respectively, while the freezing process did not significantly affect (p[0.05) the recovery of carotenoids from both yeasts; thus, it may be eliminated from the process.