Действие персульфатов на содержание каротиноидов в культурах дрожжей Rhodosporidium sphaerocarpum, R. diobovatum и Rhodotorula glutinis

Abstract

The methods for increasing the isolation of carotenoids from yeast producer cultures have been compared. It was shown that the optimal procedure is microwave pretreatment (2450 GHz, 600 W, 40 s) with subsequent extraction of the target products with methanol. Additives of sodium persulfate or ammonium persulfate to aerated culture medium provided additional oxygen sources for the yeast and increased the medium redox potential. The introduction of persulfate led to a 1.3-fold increase in the content of colored carotenoids in the R. dubiovatum VKPM Y-305 biomass as compared to the control without persulfate. In the R. sphaerocarpum VKPM Y-1559 biomass, persulfate at concentrations of 0.15 g/L and 0.50 g/L increased the content of colored carotenoids by 1.3 and 1.4 times, respectively. The optimal persulfate concentent depends on the yeast growth phase and time of exposure to the compound. Higher persulfate concentrations resulted in increased redox potential and discoloration of carotenoids, though without yeast cell death. yeasts, carotenoids, medium redox potential, persulfate