The spatiotemporal heterogeneity of microbial community assembly during pit fermentation of soy sauce flavor baijiu

Food Bioscience, Год журнала: 2024, Номер 61, С. 104438 - 104438

Опубликована: Май 28, 2024

Язык: Английский

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Rhodotorula-Derived Polyol Esters of Fatty Acids (PEFA): Insights into a Promising Class of High-Value Glycolipids

Process Safety and Environmental Protection, Год журнала: 2025, Номер unknown, С. 106815 - 106815

Опубликована: Янв. 1, 2025

Язык: Английский

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Microbial astaxanthin: from bioprocessing to the market recognition

Applied Microbiology and Biotechnology, Год журнала: 2023, Номер 107(13), С. 4199 - 4215

Опубликована: Май 26, 2023

Язык: Английский

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Engineering oleaginous red yeasts as versatile chassis for the production of olechemicals and valuable compounds: Current advances and perspectives

Biotechnology Advances, Год журнала: 2024, Номер 76, С. 108432 - 108432

Опубликована: Авг. 18, 2024

Язык: Английский

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A review of natural astaxanthin production in a circular bioeconomy context using Paracoccus carotinifaciens

Bioresource Technology, Год журнала: 2022, Номер 369, С. 128499 - 128499

Опубликована: Дек. 16, 2022

Язык: Английский

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Utilization of olive mill wastewater for selective production of lipids and carotenoids by Rhodotorula glutinis

Applied Microbiology and Biotechnology, Год журнала: 2023, Номер 107(15), С. 4973 - 4985

Опубликована: Июнь 17, 2023

Язык: Английский

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Ketocarotenoids adonirubin and adonixanthin: Properties, health benefits, current technologies, and emerging challenges

Food Chemistry, Год журнала: 2024, Номер 443, С. 138610 - 138610

Опубликована: Янв. 28, 2024

Язык: Английский

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Current Advances in Carotenoid Production by Rhodotorula sp.

Fermentation, Год журнала: 2024, Номер 10(4), С. 190 - 190

Опубликована: Март 30, 2024

Microbial carotenoids are pigments of lipophilic nature; they considered promising substitutes for chemically synthesized in the food industry. Their benefits human health have been demonstrated due to their antioxidant capacity. Yeasts genus Rhodotorula genotypic characteristics that allow them accumulate high concentrations carotenes under certain stress conditions. The present review includes recent information covering different aspects carotenoid production sp. fermentation. This focuses on fermentation strategies, describing various economic raw materials as sources carbon and nitrogen, capacity tolerance heavy metals, effect light, pH, salts accumulation carotenoids. Genetic modification strategies used obtain strains with increased described. Furthermore, using magnetic nanoparticles system, which could be a factor increases pigment production, is first time. potential source high-value applications cosmetics, pharmaceutical, industries.

Язык: Английский

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Microbial Carotenoid Synthesis Optimization in Goat Cheese Whey Using the Robust Taguchi Method: A Sustainable Approach to Help Tackle Vitamin A Deficiency

Foods, Год журнала: 2023, Номер 12(3), С. 658 - 658

Опубликована: Фев. 3, 2023

The work describes the carotenoid synthesis process by Rhodotorula glutinis P4M422 using an agro-industrial waste as substrate, seeking a biorefinery platform approach for utilization to produce high-value molecules. A culture medium based on goat milk whey (GMW) was optimized via Taguchi method (L9 array). Four factors (ethanol, carbon and nitrogen source, pH) were evaluated at three levels. composition dominating performance. Optimized conditions validated (Urea, 0.3% w/v; pH, 4.5; ethanol, 10% v/v; glucose, 6.0%), production (4075 µg/L) almost 200% higher than when un-optimized (2058 µg/L). Provitamin carotenoids torulene, β–carotene, γ–carotene (different proportions) produced under all conditions. hydrolyzed showed promising expectations low-cost source P4M422. results are important innovative sustainable of carotenoid-rich matrices different purposes (nutrition, health promotion, color) industries (foods, nutricosmetics, nutraceuticals, feeds), notably help combat vitamin deficiency.

Язык: Английский

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Production of Carotenoids by Microorganisms

Fermentation, Год журнала: 2024, Номер 10(10), С. 502 - 502

Опубликована: Сен. 30, 2024

Carotenoids are one of the most studied groups biologically active compounds. They have antioxidant, anti-inflammatory, anti-cancer, and coloring properties particularly interesting for pharmaceutical, nutraceutical, food, feed, cosmetic, textile industries. Rapidly growing consumer demand natural products has led to a significant increase in research development opportunities their production from sources. Among sources carotenoids origin, various microorganisms greater interest. This mini-review briefly summarizes information published mainly during last decade about carotenoid-producing microorganisms, physiological importance microbial cells, possibilities improve biosynthesis. review also describes some new approaches/directions make biotechnological more efficient.

Язык: Английский

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