IDENTIFICATION OF CAROTENOIDS PRODUCED FROM CHEESE WHEY BY BLAKESLEA TRISPORA IN SUBMERGED FERMENTATION

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.

Keywords:

• Blakeslea trispora
• carotenoids
• deproteinized hydrolyzed whey
• shake flask culture

Notes

*Fermentation time 12 days. The reported data are the average values of two separate experiments, which had a variation that did not exceed the mean value by 5.5% in all cases.