Carotenoids of yeasts isolated from the Brazilian ecosystem

dc.creatorMaldonade, IR
dc.creatorRodriguez-Amaya, DB
dc.creatorScamparini, ARP
dc.date2008
dc.date36951
dc.date2014-11-14T15:39:07Z
dc.date2015-11-26T16:07:17Z
dc.date2014-11-14T15:39:07Z
dc.date2015-11-26T16:07:17Z
dc.date.accessioned2018-03-28T22:55:58Z
dc.date.available2018-03-28T22:55:58Z
dc.identifierFood Chemistry. Elsevier Sci Ltd, v. 107, n. 1, n. 145, n. 150, 2008.
dc.identifier0308-8146
dc.identifierWOS:000251535800021
dc.identifier10.1016/j.foodchem.2007.07.075
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/78463
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/78463
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/78463
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1266096
dc.descriptionThe carotenoid composition of pigmented yeasts isolated in Brazil was studied. The yeasts were cultured in yeast malt broth at 200 rpm, 25 degrees C, for 5 days, without illumination. Open column, thin layer and high performance liquid chromatography were used to separate, identify and quantify the carotenoids. The major pigments found in these yeasts were torulene and beta-carotene. beta-Carotene predominated in Rhodotorula graminis-125, Rhodotorula glutinis and Sporobolomyces roseus, while torulene was the principal carotenoid in Rhodotorula mucilaginosa. The yeast R. glutinis had the highest total carotenoid production (881 mu g/1), followed by R. graminis (594 mu g/1), Rhodotorula mucilaginosa-137 (590 mu g/1), Rhodotorula mucilaginosa-108 (562 mu g/1) and Rhodotorula mucilaginosa-135 (545 mu g/1). Rhodotorula minuta and S. roseus had the lowest carotenoid contents (168 and 237 mu g/1, respectively). In mu g/g of dry cells, R. glutinis had a total carotenoid concentration of 132 mu g/g. (C) 2007 Elsevier Ltd. All rights reserved.
dc.description107
dc.description1
dc.description145
dc.description150
dc.languageen
dc.publisherElsevier Sci Ltd
dc.publisherOxford
dc.publisherInglaterra
dc.relationFood Chemistry
dc.relationFood Chem.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectcarotenoid
dc.subjecttorulene
dc.subjectyeast
dc.subjectfermentation
dc.subjectHPLC
dc.subjectRhodotorula-glutinis
dc.subjectBeta-carotene
dc.subjectWhey Ultrafiltrate
dc.subjectPigments
dc.subjectTorularhodin
dc.subjectPrevention
dc.subjectOxygen
dc.subjectAcid
dc.titleCarotenoids of yeasts isolated from the Brazilian ecosystem
dc.typeArtículos de revistas


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