ผลของน้ำทิ้งจากอุตสาหกรรมอาหารประเภทต่างๆ ที่นำมาใช้เป็นอาหารเลี้ยงยีสต์ Rhodotorula mucilaginosa ต่อสมบัติเชิงคุณภาพและปริมาณของคาโรทีนอยด์จากยีสต์ / วิจิตรา สานพภา = Effects of waste water from different food industries used as culturing medium for rhodotorula mucilaginosa on qualitative and quantitative properties of yeast carotenoids / Wichitra Sanoppa
This reseach investigated influence of using salted pickled mango-, sweetened pickled mango-, milk waste water, and diluted coconut milk for culturing Rhodotorula mucilaginosa, on quantitative and qualitative properties of carotenoids produced by the yeast. When waste waters were formulated for culturing yeast, the proper formulas of each formulated waste water were whole salted pickled mango waste water and coconut milk diluted with water at 1: 19 ratio. Waste water from both sources were adjusted to 1% carbon and 0.2% nitrogen. For sweetened pickled waste water, the formula was the waste water diluted with water at 1:1 ratio and adjusted to 0.2% nitrogen. Milk waste water formula was the waste water without nutrients adjusting. When growth rate and carotenoids production of yeast cultured in each formulated waste water were compared, yeast culturing in salted pickled mango waste water performed the highest growth rate and had the longest period of the stationary phase (5 days), and also yielded the largest amount of cell dry weight up to 11.2 g/l. The growth rate of yeast cultured in different formulated waste water was descending in the following order; sweetened pickled mango-, diluted coconut milk and milk waste water, while the period of the stationary phase were similar (4 days), and yielded 10.2 6.0 and 5.6 g/l cell dry weights, respectively. Yeast cultured in sweetened pickled mango waste water could maximally accumulated total carotenoids calculated as ß-carotene 77 µg/g. Yeast cultured in salted pickled mango-, milk- waste water and diluted coconut milk could maximally accumulated carotenoids 76 72 and 66 µg/g, respectively. Carotenoid profile from yeast cultured in all waste waters was not changed throughout the stationary phase. The chemical composition and size of yeast cell cultured in salted- and sweetened- pickled mango waste were similar to those in YM broth. Shape of yeast cell cultured in these media were symmetrically round. The chemical composition of yeast cell cultured in diluted coconut milk was significantly different from that of yeast cell cultured in other waste waters. The cell was small and round. The protein content in cell cultured in milk waste water was the highest and the shape of yeast cell was oval. The carotenoid profile from yeast cultured in salted pickled mango-, sweetened pickled mango- waste water, diluted coconut milk was similar in that their carotenoids contained the largest amount of torulene following by torularhodin and beta-carotene, respectively. The carotenoid profile from yeast cultured in milk waste water was different in that it contained the largest amount of torularhodin following by torulene and beta-carotene, respectively.
