Erratum

Erratum

T. Roukas*, F. Mantzouridou, Th. Boumpa, A. Vafiadou, and Y. Goksungur (2003). Production of β-carotene from beet molasses and deproteinized whey by Blakeslea trispora. Food Biotechnology 17(3), 203–215.

The authors regret a number of errors which have appeared on pages 203, 206, 210, 211, 212, and 213 of the above mentioned paper.

We apologize for these errors.

On page 203, in abstract section the part “the 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)” should be replaced by the part “the maximum concentration of the pigment (350.0 mg/l), biomass dry weight (30.0 g/l) and sugar utilization (82.7%) were obtained in culture grown in deproteinized whey (pH 7.0)”.

On page 206, in the section initial pH the part “or deproteinized whey (55.0 g/l lactose)” should be omitted.

On page 210, the part “As shown in Table 2, in all cases …………….some key enzymes responsible for the production of β-carotene” as well as the last sentence of this page should be omitted. Also, the part “The highest β-carotene concentration (3050.0 mg/l) ………..the maximum biomass dry weight and sugar utilization were 23.5 g/l and 79.1%, respectively” should be replaced by the part “The highest β-carotene concentration (350.0 mg/l) ……..the maximum biomass dry weight and sugar utilization were 30.0 g/l and 82.7%, respectively”.

Table 2: Effect of nutrients on kinetic parameters during fermentation of deproteinized whey by B. trispora. Each value is the mean ±SD of three repetitions (fermentation time twelve days)

Supplements (%, w/v)	β-Carotene (mg/L)	Biomass dry weight (g/L)	Residual sugars as glucose (g/L)	Sugar utilization (%)
Basal medium (B) ^a	25.23 ± 1.01	5.66 ± 0.23	32.50 ± 1.30	40.91 ± 1.64
Medium 1
B + 0.1% yeast extract+0.2% casein acid hydrolysate + 0.2% L-asparagine+ 0.1% Tween 80 + 1% Span 20+0.15% KH2PO4 + 0.05% MgSO4.7H2O + 5.0 mg/L thiamine HCl	61.50 ± 3.10	8.75 ± 0.44	26.34 ± 1.32	52.11 ± 2.61
Medium 2
B+5.0% glucose	42.80 ± 1.28	10.50 ± 0.32	24.50 ± 0.74	76.67 ± 2.30
Medium 3
B+2.0% linoleic acid+4.0% kerosene+0.25% antioxidant+ 0.1% Tween 80+1% Span 20	70.50 ± 2.50	13.50 ± 0.50	20.00 ± 1.50	63.60 ± 2.50
Medium 4
Medium 1+1.0% olive oil+0.25% antioxidant	100.00 ± 4.30	23.00 ± 0.75	14.00 ± 0.90	74.50 ± 3.20
Medium 5
Medium 1+1.0% cottonseed oil+0.25% antioxidant	120.00 ± 5.50	21.50 ± 0.50	16.50 ± 0.75	70.00 ± 1.80
Medium 6
Medium 1+1.0% soybean oil+0.25% antioxidant	175.00 ± 7.00	25.00 ± 0.85	13.00 ± 0.70	76.36 ± 2.70
Medium 7
B+1.0% olive oil+1.0% cottonseed oil+1.0% soybean oil+ 0.25% antioxidant+0.1% Tween 80+1% Span 20	150.00 ± 6.50	24.50 ± 0.80	13.50 ± 0.65	75.45 ± 3.00
Medium 8
Medium 1+1.0% olive oil+1.0% cottonseed oil +1.0% soybean oil+0.25% antioxidant	350.00 ± 11.50	30.00 ± 1.20	9.50 ± 0.40	82.72 ± 2.50
^aDeproteinized whey (5.5% lactose, pH 7.0).

On page 212, the section “Effect of initial pH on β-carotene production from whey” and the Figure 2 should be omitted.

On page 213, in the section conclusions the sentence “Maximum concentration of the pigment was obtained at pH 7.0–8.0” should be omitted.

On page 211, Table 2 should be replaced with the following Table 2.