A pH control strategy for increased β-carotene production during batch fermentation by recombinant industrial wine yeast

► Effects of various pH on β-carotene production by recombinant yeast were investigated. ► A two-stage pH control strategy was developed to increase β-carotene production. ► The CAT and SOD activities were enhanced by decreasing pH compared to those of pH 7.0. ► Addition of ascorbic acid reversed the increase in β-carotene production induced by low-pH stress. ► The increased β-carotene level by low-pH stress involves the induction of oxidative stress.