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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