Produção microbiologica de carotenoides em escala industrial

AUTOR(ES)
DATA DE PUBLICAÇÃO

1972

RESUMO

In order to improve, transform and conserve food products, food processing methods frequently result in undersireable colour changes, thus necessitating the utilisation of food colouring additives. In the last few decades, scientists, in conjunction with industries have been investigating different ways of producing inocuous low cost colouring materials for this purpose. In the last few years3 chromatographY3 in particular absorption chromatography massa spectroscopy nuclear magnetic resonance3 and infra-red and ultra-violet spectroscopY3 together with analytical extraction techniques2 have produced considerable advances in this field. This literature survey consist of a discussion of the variou8 approaches by different researches in the field3 more specifically with respect to the production of the natural carotenoid pigments as a resuZt of microbial fermentations by fungi of the family Phycomycetes order Mucorales3 species Blakeslea triapora. This microorganism exists in both made and female forma (+ and -), and when both are propagated tog~ ther3 produces up to 273mg of beta carotene per ml of medium. The basic medium for the production of most fungi3 consists of a carbon source (carbohydrate) and a nitrogen source (urea, hydrodyzed casein, yeast extract, etc.). Certain activating substances are also essencial3 subh as beta-ionone, isonicotinolhydrazine, vegetable oils and surfactants. The ideal conditions consist of a temperature of 28ºC and a pH of 6.8, together with constant aeration and agitation. By searching for the best conditions for the production of these carotenoid pigments on an industrial scale, it may be possible to compete with the chemical synthesis of these substances

ASSUNTO(S)

carotenoides microbiologia industrial

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