| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1189237 | Food Chemistry | 2008 | 6 Pages |
The carotenoid composition of pigmented yeasts isolated in Brazil was studied. The yeasts were cultured in yeast malt broth at 200 rpm, 25 °C, for 5 days, without illumination. Open column, thin layer and high performance liquid chromatography were used to separate, identify and quantify the carotenoids. The major pigments found in these yeasts were torulene and β-carotene. β-Carotene predominated in Rhodotorula graminis-125, Rhodotorula glutinis and Sporobolomyces roseus, while torulene was the principal carotenoid in Rhodotorula mucilaginosa. The yeast R. glutinis had the highest total carotenoid production (881 μg/l), followed by R. graminis (594 μg/l), Rhodotorula mucilaginosa-137 (590 μg/l), Rhodotorula mucilaginosa-108 (562 μg/l) and Rhodotorula mucilaginosa-135 (545 μg/l). Rhodotorula minuta and S. roseus had the lowest carotenoid contents (168 and 237 μg/l, respectively). In μg/g of dry cells, R. glutinis had a total carotenoid concentration of 132 μg/g.
