We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
IDENTIFICATION OF CAROTENOIDS PRODUCED FROM CHEESE WHEY BY BLAKESLEA TRISPORA IN SUBMERGED FERMENTATION.
- Authors
Varzakakou, M.; Roukas, T.
- Abstract
The identification of carotenoids in B. trispora during pigment production from deproteinized hydrolyzed whey supplemented with plant oils was studied. The carotenoid content in Blakeslea trispora were β-carotene, γ-carotene, and lycopene. The composition of carotenoids depends of the amount of oils added to the cheese whey. At the maximum concentration of carotenoids, the proportions of β-carotene, γ-carotene, and lycopene (as percent of total carotenoids) was 60.1%, 32.5%, and 7.4%, respectively.
- Subjects
CAROTENOIDS; WHEY; FERMENTATION; BIOLOGICAL pigments; TERPENES
- Publication
Preparative Biochemistry & Biotechnology, 2010, Vol 40, Issue 1, p76
- ISSN
1082-6068
- Publication type
Academic Journal
- DOI
10.1080/10826060903400666