Isolation, optimization and extraction of microbial pigments from Marine yeast Rhodotorula Sp (amby109) as food colourants

Biosciences Biotechnology Research Asia

Volumn 11, Issue SepcialEdition, 2014, Pages 271-278

  Muthezhilan, R ^a   Ragul, R ^a   Pushpam, Angelin C ^a   Narayanan, R Lakshmi ^b   Hussain, A Jaffar ^a  

^a AMET UNIVERSITY   (India)

^b ANNAMALAI UNIVERSITY   (India)

Author keywords

Food colorants; Marine yeast; Pigments; Rhodotorula Sp.

Indexed keywords

CAROTENOID; FOOD DYE;

ALKALINITY; ANTIBACTERIAL ACTIVITY; ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERIUM CULTURE; CELL DENSITY; CHEMOTAXONOMY; ENTEROCOCCUS FAECALIS; ESCHERICHIA COLI; FOOD INDUSTRY; FUNGAL STRAIN; FUNGUS GROWTH; FUNGUS ISOLATION; HIGH TEMPERATURE PROCEDURES; INCUBATION TIME; INHIBITION ZONE; ISOLATION PROCEDURE; MOLECULAR WEIGHT; MORPHOLOGICAL TRAIT; NONHUMAN; PROCESS OPTIMIZATION; RESPONSE SURFACE METHOD; RHODOTORULA; SALINITY; VIBRIO CHOLERAE;

BACTERIA (MICROORGANISMS); ENTEROCOCCUS FAECALIS; ESCHERICHIA COLI; FUNGI; PROTISTA; RHODOTORULA (ERYTHROBASIDIUM CLADE); SALMONELLA SP.; SHIGELLA; VIBRIO CHOLERAE;

EID: 84929160496     PISSN: 09731245     EISSN: None     Source Type: Journal    
DOI: 10.13005/bbra/1420     Document Type: Article

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