IDENTIFICATION OF CAROTENOIDS PRODUCED FROM CHEESE WHEY BY BLAKESLEA TRISPORA IN SUBMERGED FERMENTATION |
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Authors: | M. Varzakakou |
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Affiliation: | Department of Food Science and Technology , Aristotle University of Thessaloniki , Thessaloniki , Greece |
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Abstract: | The identification of carotenoids in B. trispora during pigment production from deproteinized hydrolyzed whey supplemented with plant oils was studied. The carotenoid content in Blakeslea trispora were β-carotene, γ-carotene, and lycopene. The composition of carotenoids depends of the amount of oils added to the cheese whey. At the maximum concentration of carotenoids, the proportions of β-carotene, γ-carotene, and lycopene (as percent of total carotenoids) was 60.1%, 32.5%, and 7.4%, respectively. |
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Keywords: | Blakeslea trispora carotenoids deproteinized hydrolyzed whey shake flask culture |
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