Isolation of astaxanthin over-producing mutants of Phaffia rhodozyma and their fermentation kinetics

Abstract

Phaffia rodozyma CCRC-21346, CBS-6938, and CBS-5908 were treated with mutagenic agent NTG (N-methyl-N'-nitro-N-nitrosoguanidine) several times, then they were plated onto yeast-malt agar containing beta-ionone as a selective medium. Several isolates had increased astaxanthin content compared with the parental natural isolates. NCHU-FS301, one of the NTG treated strains, produced considerably more astaxanthin (1515.63 micrograms/g yeast) than the parent CBS-6938 (565.08 micrograms/g yeast). In studying the effects of carbon sources on the red pigment formation, it was found that glucose supported the highest total astaxanthin production (7809.3 micrograms/l). Yeast extract was the best nitrogen source in supporting the highest total astaxanthin formation (8637.5 micrograms/l). Beef extract, yeast extract, and potassium nitrate added in an equal ratio as a nitrogen source supported more pigment formation (8052.6 micrograms/l) than the rest of the mixture tested. Using kinetic parameters of specific growth rate (mu) and specific astaxanthin productivity (qp) to judge the association between growth behavior and product formation, the NCHU-FS301 showed more positive growth-associated fermentation type than the parent strain. These astaxanthin-overproducing mutants could be useful for the aquacultural industry in providing a natural source of astaxanthin.