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Preparation of the red yeast, Xanthophyllomyces dendrorhous, as feed additive with increased availability of astaxanthin

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Abstract

Xanthophyllomyces dendrorhous (Phaffia rhodozyma) is used as a colorant for aquaculture, egg yolks, and crustaceans but its carotenoids can only be absorbed by animals when its cell wall is degraded. Conditions that degraded the cell wall of X. dendrorhous were developed. To measure the degrees of cell wall degradation, the carotenoid extractability (extracted carotenoid by acetone/total carotenoid) unit was used. Treatment with HCl (0.2 M, 9 h, 90 °C) followed by neutralization to pH 3 by NaOH and spray-drying increased carotenoid extractability to 100% with minimal decomposition.

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Authors and Affiliations

  1. Department of Food Science and Technology, College of Agriculture, Chungnam National University, #220, Gung-dong, Yusong-gu, Taejon, 305-764, Korea

    A Gil-Hwan

  2. Applied Microbiology Research Division, Korea Research Institute of Bioscience and Biotechnology, P.O. Box 115, Yusong-Gu, Taejon, 305-600, Korea

    Eui-Sung Choi

Authors
  1. A Gil-Hwan
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  2. Eui-Sung Choi
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Correspondence to A Gil-Hwan.

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Gil-Hwan, A., Choi, ES. Preparation of the red yeast, Xanthophyllomyces dendrorhous, as feed additive with increased availability of astaxanthin. Biotechnology Letters 25, 767–771 (2003). https://doi.org/10.1023/A:1023568319114

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  • DOI: https://doi.org/10.1023/A:1023568319114

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