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

Biotechnology Letters

Volumn 25, Issue 10, 2003, Pages 767-771

  An, Gil Hwan ^a   Choi, Eui Sung ^b  

^a Chungnam National University   (South Korea)

^b Korea Research Institute of Bioscience and Biotechnology (KRIBB)   (South Korea)

Author keywords

Astaxanthin; Cell wall; Degradation; Extractability; Xanthophyllomyces dendrorhous

Indexed keywords

ASTAXANTHIN; BETA CAROTENE; CELL EXTRACT; DRUG DERIVATIVE; FLAVORING AGENT; FOOD ADDITIVE; HYDROCHLORIC ACID; XANTHOPHYLL;

ARTICLE; BASIDIOMYCETES; BIOAVAILABILITY; BIOSYNTHESIS; CELL CULTURE; CELL MEMBRANE; CHEMISTRY; CULTURE TECHNIQUE; DEHYDRATION; DOSE RESPONSE; DRUG EFFECT; HEAT; METABOLISM; METHODOLOGY; PH; SYNTHESIS;

BASIDIOMYCOTA; BETA CAROTENE; BIOLOGICAL AVAILABILITY; CELL CULTURE TECHNIQUES; CELL EXTRACTS; CELL MEMBRANE; CELLS, CULTURED; DEHYDRATION; DOSE-RESPONSE RELATIONSHIP, DRUG; FLAVORING AGENTS; FOOD ADDITIVES; HEAT; HYDROCHLORIC ACID; HYDROGEN-ION CONCENTRATION; XANTHOPHYLLS;

ANIMALIA; BASIDIOMYCOTA; CRUSTACEA; PHAFFIA RHODOZYMA; XANTHOPHYLLOMYCES DENDRORHOUS;

EID: 0038580977     PISSN: 01415492     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1023568319114     Document Type: Article

References (9)

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