• Tuan Anh Pham School of Biotechnology and Food technology; Hanoi University of Science and Technology
  • Hoang Thi Ngoc Trang School of Biotechnology and Food technology; Hanoi University of Science and Technology
  • Phung Thi Thuy
  • To Kim Anh




beta-carotene, Rhodotorula taiwanensis, factors enhancing beta-carotene


β-carotene known as an antioxidant, immunostimulant, provitamin A and natural colour is a popular additive used in food, cosmetics, and animal feed. Microbial β -carotene currently attracts attention thanks to its short production time and controllable process in comparing to the plant source. This study investigates the influences of the factors that enhance the accumulation of b-carotene in yeast strain Rhodotorula taiwanensis CT1. The addition of stressors including ethanol (0.2%), hydrogen peroxide (10mM) and NaCl (1M) to the 48h CT1 cultures improved the intracellular b-carotene to 2.2; 2.05 and 1.35 folds, respectively. Volumetric productivity of CT1 increased respectively 2.1; 2.0 and 1.1 folds.  As a metabolism regulator, citric acid (1%) added into 48h CT1 culture had a positive effect on intracellular b-carotene in CT1, resulted in its increase 1.78 folds. The highest β-carotene in CT1 was obtained when 1% Tween 80 was added in the culture: The intracellular b-carotene reached 337.56 ± 1.30 µg/g dry biomass, increased 2.84 folds; volumetric productivity achieved 15.38 ± 0.30 mg/L, increased 2.64 folds. However, the influence of addition time and appropriate concentration of study factors remained undetermined and need to be deeply investigated in further study.


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The 7th National Workshop on Research and Development of Natural Products