ASTAXANTHIN PRODUCTION BY A PHAFFIA-RHODOZYMA MUTANT ON GRAPE JUICE

During fermenter cultivation of Phaffia rhodozyma on a grape juice medium, the presence of glucose initially delayed fructose utilization, although fructose was consumed before glucose depletion. Total pigment and astaxanthin production were growth associated and reached maximum values of 15.9 mug/ml and 9.8 mug/ml, respectively, after depletion of the carbon source. The total cellular pigment and astaxanthin content increased during the stationary growth phase due to a decrease in biomass, reaching final values of 2120 mug/g and 1350 mug/g, respectively, without the volumetric concentration in the culture changing. The final cell yield was 0.33 g/g sugar utilized. High sugar concentrations in shake-flasks as well as O2 limitation decreased the astaxanthin content of the cells. Addition of yeast extract to a grape juice minimal medium markedly increased the maximum specific growth rate, total pigment and astaxanthin content of the cells. An excess of ammonia decreased the intracellular astaxanthin content, which reached a maximal value in cultures with no residual glucose or ammonia.