Frengova Ginka I, Emilina Simova D, Beshkova Dora M
Laboratory of Applied Microbiology, Institute of Microbiology, Bulgarian Academy of Sciences, 4002 Plovdiv, 26 Maritza Blvd., Bulgaria.
Z Naturforsch C J Biosci. 2003 Jul-Aug;58(7-8):562-7. doi: 10.1515/znc-2003-7-820.
Two strains were selected--the lactoso-negative yeast Rhodotorula rubra GED2 and the homofermentative Lactobacillus casei subsp. casei Ha1 for co-cultivation in cheese whey ultrafiltrate (WU) and active synthesis of carotenoids. Under conditions of intensive aeration (1.0 l/l min, 220 rpm), a temperature of 30 degrees C, WU with 55.0 g lactose/l, initial pH = 5.5, the carotenoid content in the cells reached a maximum, when the growth of the cultures had come to an end, i.e. in the stationary phase of the yeast. The maxima for dry cell accumulation (27.0 g/l) and carotenoid formation (12.1 mg/l culture medium) did not coincide on the 5th and 6th day, respectively. A peculiarity of the carotenoid-synthesizing Rh. rubra GED2 strain, co-cultivated with L. casei Ha1, was the production of carotenoids with high beta-carotene content (46.6% of total carotenoids) and 10.7% and 36.9% for torulene and torularhodin, respectively.
选择了两种菌株——乳糖阴性酵母深红酵母GED2和同型发酵干酪乳杆菌干酪亚种Ha1，用于在干酪乳清超滤物（WU）中共同培养并进行类胡萝卜素的活性合成。在强烈通气条件下（1.0升/升·分钟，220转/分钟），温度为30℃，乳糖含量为55.0克/升的WU，初始pH值为5.5，当培养物生长结束时，即酵母处于稳定期时，细胞中的类胡萝卜素含量达到最高值。干细胞积累的最大值（27.0克/升）和类胡萝卜素形成的最大值（12.1毫克/升培养基）分别在第5天和第6天并不一致。与干酪乳杆菌Ha1共同培养的类胡萝卜素合成菌株深红酵母GED2的一个特点是，所产生的类胡萝卜素中β-胡萝卜素含量较高（占总类胡萝卜素的46.6%），番茄红素和红酵母红素分别占10.7%和36.9%。
