Kinetic studies on the yeastPhaffia rhodozyma
- 1 January 1995
- journal article
- research article
- Published by Wiley in Journal of Basic Microbiology
- Vol. 35 (3) , 147-155
- https://doi.org/10.1002/jobm.3620350304
Abstract
The yeast Phaffia rhodozyma, a promising microbial producer of the carotenoid astaxanthin, was cultivated in batch and continuous processes in an agitated and aerated fermenter using an acid peat extract - based culture medium. For the accelerated growth phase, the mean specific growth rate and doubling time were found to be 0.038 h−1, and 18.24 hours, respectively. The production of astaxanthin was found to be basically growth associated, the maximum concentrations of the pigment produced in batch culture and continuous cultivation being similar.Keywords
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