Production of tetraacetylphytosphingosine for use in cosmetics using a Pichia ciferrii strain

摘要

A process for the production of tetraacetylphytosphingosine (TAPS) using Pichia ciferrii strain DSCC 7-25 (KCCM-10131), is new. A process for the production of tetraacetylphytosphingosine (TAPS) using Pichia ciferrii strain DSCC 7-25 (KCCM-10131) comprises: (1) fermentation with the yeast strain until maximum concentration of TAPS in fermentation medium becomes 5-15 g/L, where: (a) the composition of YMgl medium comprises yeast extract, malt extract, peptone, glycerol containing CaCl2 and citrate; (b) the temperature of cultivation is 22-28 deg C; and (c) the agitation speed of the medium is 400-600 rpm; (2) transferring the fermentation mass to an aging tank; (3) separating the TAPS using organic solvent; and (4) purifying the TAPS by silica gel chromatography.