Carotenoids production from a newly isolated Sporidiobolus pararoseus strain by submerged fermentation

European Food Research and Technology

Volumn 233, Issue 1, 2011, Pages 159-166

  Cabral, Maria Marina Serrão ^a   Cence, Karine ^a   Zeni, Jamile ^a   Tsai, Sui Mui ^b   Durrer, Ademir ^b   Foltran, Lillian Liva ^b   Toniazzo, Geciane ^a   Valduga, Eunice ^a   Treichel, Helen ^a  

^a DEPARTMENT OF FOOD ENGINEERING   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Carotenoids; Experimental design; Sporidiobolus pararoseus; Submerged fermentation

Indexed keywords

BIO-PRODUCTION; CAROTENOIDS; CELL RUPTURE; DARK ROOM; EXPERIMENTAL DESIGN TECHNIQUES; FERMENTATION KINETICS; INITIAL PH; MALT EXTRACT; PLACKETT-BURMAN DESIGNS; SECOND ORDERS; SPORIDIOBOLUS PARAROSEUS; SUBMERGED FERMENTATION; TOTAL CAROTENOIDS;

DESIGN; GLUCOSE; GROWTH KINETICS; OPTIMIZATION; STATISTICS;

FERMENTATION;

SPORIDIOBOLUS PARAROSEUS;

EID: 79959323206     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-011-1510-0     Document Type: Article

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