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Preparative Biochemistry & Biotechnology Volume 53, 2023 - Issue 4
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Research Articles

Optimization of culture medium and scale-up production of astaxanthin using corn steep liquor as substrate by response surface methodology

Xiaoyu Guana College of Food Science and Engineering, Jilin Agricultural University, Changchun, China;b Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, ChinaView further author information
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Jing Zhanga College of Food Science and Engineering, Jilin Agricultural University, Changchun, China;b Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, ChinaView further author information
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Na Xua College of Food Science and Engineering, Jilin Agricultural University, Changchun, China;b Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, ChinaView further author information
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Chunyu Caia College of Food Science and Engineering, Jilin Agricultural University, Changchun, China;b Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, ChinaView further author information
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Yanhong Lua College of Food Science and Engineering, Jilin Agricultural University, Changchun, China;b Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, ChinaView further author information
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Yankai Liua College of Food Science and Engineering, Jilin Agricultural University, Changchun, China;b Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, ChinaView further author information
,
Weichang Daia College of Food Science and Engineering, Jilin Agricultural University, Changchun, China;b Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, ChinaView further author information
,
Xiujuan Wanga College of Food Science and Engineering, Jilin Agricultural University, Changchun, China;b Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, ChinaView further author information
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Bo Nana College of Food Science and Engineering, Jilin Agricultural University, Changchun, China;b Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, ChinaView further author information
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Xia Lia College of Food Science and Engineering, Jilin Agricultural University, Changchun, China;b Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, ChinaCorrespondence[email protected]
View further author information
&
Yuhua Wanga College of Food Science and Engineering, Jilin Agricultural University, Changchun, China;b Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China;c National Processing Laboratory for Soybean Industry and Technology, Changchun, China;d National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, ChinaCorrespondence[email protected]
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Pages 443-453 | Published online: 15 Jul 2022
 
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Abstract

Astaxanthin is a natural carotenoid with strong antioxidant activity. In this paper, the effects of carbon source, corn steep liquor, distiller grains, and initial pH on the growth and astaxanthin production of Phaffia rhodozyma D3 were evaluated. The optimal medium composition was 32 g/L glucose, 12 g/L corn steep liquor as nitrogen source, and the initial pH was 6.7. Phaffia rhodozyma D3 was cultured in a shake flask under these optimized conditions, the biomass was 6.47 g/L, the astaxanthin/OD475 was 15.16, and the astaxanthin content was 1.41 mg/g. The astaxanthin content was further increased to 4.70 mg/g by the combination of TiO2 stimulation and the expanding cultivation of P. rhodozyma D3 in a 5 L fermenter, which was 2.81 times that of the control group. Expanding fermentation implies the possibility of large-scale production in the astaxanthin industry. Corn steep liquor was used as an alternative nitrogen source to culture P. rhodozyma D3, which could both reduce the production cost of astaxanthin and increased the by-products utilization rate.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

The Changchun Science and Technology Development Plan Project (21ZGN33), the China Agriculture Research System of MOF and MARA, the National Grain Industry Leading Talent Program of China (LL2018201), and Sangon Biotech (Shanghai) Co. Ltd. provided financial and technical support for this study.

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