Effect of Non-Ionic Surfactants and Beta-Ionone on the Morphology of Blakeslea trispora and Carotenoids Production from Cheese Whey in Submerged Aerobic Growth: A Statistical Approach

摘要

Effects of non-ionic surfactants and beta-ionone on the morphology of Blakeslea trispora and carotenoids production from deproteinized hydrolyzed whey in submerged aerobic fermentation were determined. A central composite design was also used to determine max. carotenoids concn. at optimum values for process variables (Tween 80, Span 80, beta-ionone). Tween 80 and Span 80 had a strong linear effect on carotenoids production. Concn. of carotenoids was affected markedly by Tween 80-Span 80 and Span 80- beta-ionone interactions as well as by the negative quadratic effect of beta-ionone. Optimum media composition for max. carotenoids production (100.0 +or- 5.0 mg/g biomass dry wt.) was deproteinized hydrolyzed whey supplemented with Tween 80 (33.6 g/l), Span 80 (68.7 g/l) and beta-ionone (2.6 g/l). Results suggested that the optimization strategy increased carotenoids production by 33-fold. Carotenoids in B. trispora were beta-carotene, gamma-carotene and lycopene. Composition of carotenoids depended on the amount of nonionic surfactants and beta-ionone added to the cheese whey. Media composition influenced the morphogenesis of B. trispora and product formation. Addition of surfactants to media changed the morphology of B. trispora from solid aggregates to loose aggregates, and resulted in a substantial increase in pigment production. B. trispora growing in submerged aerobic cultures developed complex morphologies classified into 3 major groups: freely dispersed hyphae; clumps; and pellets.