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J Ind Microbiol Biotechnol. 1997 Aug;19(2):114-7.

Ethanol increases carotenoid production in Phaffia rhodozyma.

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1
Department of Food Microbiology and Toxicology, University of Wisconsin, Madison 53706, USA.

Abstract

Addition of ethanol (0.2%) to cultures of the yeast Phaffia rhodozyma increased the specific rate of carotenoid production [(carotenoid)(cell mass)-1(time)-1]. The incremental increase in carotenoid synthesis with ethanol was highest in carotenoid-hyperproducing strains. Ethanol increased carotenoid production when it was added at various points during the lag and active growth phases. Ethanol increased alcohol dehydrogenase and hydroxy-methylglutaryl-CoA (HMG-CoA) reductase activities. Our results indicate that increased carotenoid production by ethanol is associated with induction of HMG-CoA reductase and possibly activation of oxidative metabolism.

PMID:
9366093
DOI:
10.1038/sj.jim.2900425
[Indexed for MEDLINE]
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