Analysis and research on fermentative production of astaxa
-nthin fermentation process
Abstract:Astaxanthin , also known as "shrimp Flavin," is a shell from the crabs, oysters, salmon and algae, fungi found in a keto form of non-vitamin A carotenoid sources , extensively exist in the biological world, particularly shrimp, crab, fish and in the birdfeathers.Research shows that astaxanthin can promote antibody production in the body, enhance immunity and resistance to ultraviolet radiation and the effect can be used as coloring agents. In this paper, Phaffia rhodozyma as raw material, fermentation and various different concentrations of glucose with glucose added time dry cell weight, residual sugar content, the relationship between astaxanthin production, which, cell dry weight to dry weight determination was carried out, residual Sugar content was determined by DNS method, astaxanthin yield of DMSO spectrometry. The experimental results obtained in the 10-30g / l glucose concentration range of dry cell weight and astaxanthin production, along with the glucose concentration increases, so long in the 30g / l glucose concentration in the cell broth dry weight and astaxanthin production were the highest. Dry cell weight, or whether astaxanthin production, the stability of the effect of adding glucose to obtain than in the number of the added effect is good
Keywords: Phaffia rhodozyma; astaxanthin; fermentation process
