Production of carotenoids by Rhodotorula mucilaginosa using sugarcane juice (Saccharum officinarum) in the fermentation. / Produção de carotenóides pela Rhodotorula mucilaginosa utilizando sumo de cana (Saccharum officinarum) na fermentação.

Patricia Teixeira Damasceno Lobo, Hugo Neves Brandão, Sandra Aparecida Assis


This study aims to investigate the production of carotenoids from pigmented yeasts isolated from Bahia’s semi-arid region, using sugarcane juice as an alternative fermentation medium.  The 23 full factorial statistical design was used to test the following independent variables: concentration of sugarcane juice (%) and yeast extract (g L-1). The Doehlert design was used to test the variables of initial pH and stirring speed. The maximum production obtained showed a concentration of 40% sugarcane juice, 6.0 g L-1 yeast extract, initial pH of 6.8 and stirring speed of 176 rpm, which enabled a carotenoid production of 1300 μg L-1. As for the cell growth, the maximum was obtained at the concentration of 43% sugarcane juice, 9.2 g L-1 yeast extract, with an initial pH of 6.8 and stirring speed of 176 rpm, resulting in production of 14.7 g L-1. The HPLC analysis showed the presence of β-carotene among the compounds produced by the yeast. The results showed the use sugarcane supplemented with yeast extract and by controlling environmental conditions such as initial pH and stirring speed, it is possible to promote an increase in the bioproduction of carotenoids and biomass of R. mucilaginosa.


agro-industrial product, yeast, β- carotene


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