ISSN:
1476-5535
Schlagwort(e):
Keywords: Rhodotorula glutinis; Lactobacillus helveticus; cheese whey ultrafiltrate; microbial association; carotenoids; caroteno-protein; exopolysaccharides
Quelle:
Springer Online Journal Archives 1860-2000
Thema:
Biologie
,
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
The lactose-negative yeast Rhodotorula glutinis 22P and the homofermentative lactic acid bacterium Lactobacillus helveticus 12A were cultured together in a cheese whey ultrafiltrate containing 42 g L−1 lactose. The chemical composition of the caroteno-protein has been determined. The carotenoid and protein contents are 248 μ g g−1 dry cells and 48.2% dry weight. Carotenoids produced by Rhodotorula glutinis 22P have been identified as β-carotene 15%, torulene 10%, and torularhodin 69%. After separating the cell mass from the microbial association, the exopolysaccharides synthesized by Rhodotorula glutinis 22P were isolated from the supernatant medium in a yield of 9.2 g L−1. The monosaccharide composition of the synthesized biopolymer was predominantly D-mannose (57.5%).
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1038/sj.jim.2900379
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