Astaxanthin Production by the Red Yeast (Phaffia rhodozyma), Grown on Yeast Extract Addes Coconut Water [PRODUKSI ASTAXANTHIN OLEH KAMIR MERAH (Phaffia Rhodozyma) DITUMBUHKAN DALAM AIR KELAPA YANG DITAMBAHKAN EKSTRAK KAMIR ]

This experiment was conducted to evaluated the effect of yeast extract addition in fresh green coconut water medium during the batch growth and astaxanthin production of Phaffia rhodozyma MUCL 31142. The addition of yeast extract (0,025% and 0,075%) could increase the cell growth (37,12 g/l and 49,1...

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Published inJurnal Teknologi dan Industri Pangan (Edisi) Vol. 14; no. 2; pp. 107 - 112
Main Authors V I Meitiniarti, Ana W Purnomo, K H Timotius
Format Journal Article
LanguageEnglish
Published Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 01.08.2003
Subjects
Astaxanthin
coconut water
Phaffia rhodozyma
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Summary:This experiment was conducted to evaluated the effect of yeast extract addition in fresh green coconut water medium during the batch growth and astaxanthin production of Phaffia rhodozyma MUCL 31142. The addition of yeast extract (0,025% and 0,075%) could increase the cell growth (37,12 g/l and 49,18 g/l), growth rate (0,061/hour and 0,074/hour), total production of astaxanthin (4,871 mg/l and 9,442 mg/l), specific concentration of astaxanthin (118,99 µg/g biomass), production rate of astaxanthin (0,042/hour and 0,088/hour), astaxanthin yield (0,236 mg/g glucose and 0,342 mg/g glucose, and glocose consumption (19,84 g/l and 26,95 g/l).
ISSN:1979-7788
2087-751X