تأثير بعض العوامل على قابلية النمو و إنتاج الكاروتينويدات من خميرة Rhodotorula glutinis

الملخص EN

The study was conducted to find out the effect of some factors on growth ability and Carotenoids production from the yeast Rhodotorula glutinis.

The results showed that the best temperature and primary pH was (30°C and 7) respectively and the best speed of shaker incubator was 250 RPM and the best inoculum size was 8% volume/volume.

In addition to that, the best incubation period was 120 hour.

The fermentation media included 2.5% sucrose, 0.22% ammonium sulfate (NH4) 2SO4, 0.20% K2HPO4, 0.20% KH2PO4 and 0.01% magnesium sulfate MgSO4.

7H2O.

with a total amount of Carotenoids 2260.30 micrograms/liter and carotenoids ratio to the sugar consumer is 92.18 micrograms/ grams.