Production of β-Carotene from Beet Molasses and Deproteinized Whey by Blakeslea trispora

Abstract

The production of β-carotene from beet molasses and cheese whey by B. trispora was investigated. Using molasses as substrate, maximum β-carotene concentration (62.5 mg/L) was achieved in culture grown in enzyme-hydrolyzed molasses (pH 7.0) containing 50.0 g/L initial sugars. In the case of whey, maximum concentration of the pigment (3050.0 mg/L), biomass dry weight (23.5 g/L) and sugar utilization (79%) were obtained in culture grown in deproteinized whey (pH 7.0–8.0) supplemented with yeast extract 0.1%, casein acid hydrolysate 0.2%, l-asparagine 0.2%, Tween 80 0.1%, Span 20.1%, KH₂PO₄ 0.15%, MgSO₄.7H₂O 0.05%, thiamine HCl 5.0 mg/L, olive oil 1%, cottonseed oil 1%, soybean oil 1%, and antioxidant 0.25%.

Keywords:

• Beet molasses
• Deproteinized whey
• Blakeslea trispora
• Shake flask culture