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      •   صفحهٔ اصلی
      • نشریات انگلیسی
      • Iran Agricultural Research
      • Volume 34, Issue 1
      • مشاهده مورد
      •   صفحهٔ اصلی
      • نشریات انگلیسی
      • Iran Agricultural Research
      • Volume 34, Issue 1
      • مشاهده مورد
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      Utilization of date syrup as a substrate for carotenoid production by Rhodotorula glutinis

      (ندگان)پدیدآور
      MOOSAVI NASAB, MARZIEHAbedi, ElahehMoosavi-Nasab, Sahar
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      اندازه فایل: 
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      نوع مدرک
      Text
      Research Paper
      زبان مدرک
      English
      نمایش کامل رکورد
      چکیده
      The potential use of date syrup, for the production of carotenoids by Rhodotorula glutinisin batch fermentation process, was investigated during 7 days. The results revealed that carbon (glucose or date syrup) and nitrogen sources [yeast extract, (NH4)2SO4 and NH4NO3] had a significant influence on biomass and carotenoid production. Maximum yield of total carotenoid production (7.94 mg/L) with carotene content (2040 μg/g) and biomass (3.90 g/L) was obtained from R. glutinis after 7 days of fermentation in a substrate containing date syrup and yeast extract. The highest biomass (8.03 g/L) was obtained in the culture containing glucose and yeast extract, while the total carotenoid content of 6.72 mg/L with 836.86 μg/g carotene was produced in this medium. Significant differences were observed when comparing the average biomass and total carotenoid productions in different cultures and fermentation times. Our results demonstrated that date syrup (from low quality dates), as aby-product at a lower price, could be profitably used as a suitable carbon source for carotenoid production by R. glutinis.
      کلید واژگان
      By-Product
      Date Syrup
      Microbial Carotenoid
      Rhodotorula glutinis
      Food Science and Tech

      شماره نشریه
      1
      تاریخ نشر
      2015-04-01
      1394-01-12
      ناشر
      Shiraz University
      دانشگاه شیراز
      سازمان پدید آورنده
      Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, I. R. Iran
      Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, I. R. Iran
      Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, I. R. Iran

      شاپا
      1013-9885
      URI
      https://dx.doi.org/10.22099/iar.2015.3100
      http://iar.shirazu.ac.ir/article_3100.html
      https://iranjournals.nlai.ir/handle/123456789/354971

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