Researches,about,using,the,pha health Researches about using the phaffia yeast to produce astaxant
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This makes Phaffiayeast different from the other red yeasts strictly aerobic characterstic,pigments are mainly the ²-carotene and monocyclic carotenoids. Shortly afterfound astaxanthin in Phaffia yeast, people began to study the feasibility ofits application and its effects on the organism pigment formation and get goodresults.Forhigh-yielding astaxanthins breeding, now astaxanthin manufacturerhas pay attention to astaxanthin oversynthesized Mutants. In recent years,scientists in this area have been made a lot of progress. Such as get the Phaffiayeast mutant strain, the astaxanthin content increased 232%, reaching 1500 mg/kgdry cells. Use alcohol waste medium screening phaffia yeast NRRLY-17269 mutantsJB2, in 5 liter fermentor trials, every per kg dry cells obtained (2010 ± 170)mg of carotenoids production. In addition, the studies of using recombinant DNAtechnology to build high-yielding astaxanthin genetically engineered bacteriahas already started, and in the transformation of the yeast Phaffia system, thekey enzymes and enzyme genes encoding biosynthesis astaxanthin pathway has alsomade some progress.The productionof astaxanthin not only related to species, but also related to the cultureconditions. Use yeast Phaffia strains UCD67-210 as an experimental, studyseveral important parameters that effect the fermentation, such as: pn value,temperature, type and concentration of carbon, oxygen and light and so on. Getthe optimum fermentation parameters: pH value 5.0, temperature 20 ~ 22,best carbon is fiber two-phase. Sugar concentration exceeding 1.5 % wouldreduce the unit weight of cell astaxanthin content, but due to the increase ofbiomass, per unit volume astaxanthin contained also increase, dissolve oxygenup to 3.6 to 108 mmol/l hours, but the light has little effect on astaxanthin.In researching continuous culture Phaffia yeast pH line control, it was foundthat the glucose pH (5.02) is higher than the medium pH (5.00), Phaffia yeastgrowth is relatively slow (0.055 - 1 hour); and add sugar the pH value control in4.98, the growth speed up to 0.095 to 1 hour. It was also found, the timeinterval has a major impact on the growth of the yeast. When the yeast PhaffiaNCHU ~ FS501 study glucose concentration reached 35g/l, astaxanthin yield can reach 16.33 mg/l; whenglucose concentration at or more than 45g/l,astaxanthin formation is inhibited.Reducefermentation costs, in addition to the low production of astaxanthin, another adversefactor impact the commercial applications of Phaffia yeast make Phaffia yeastsmedium cost relatively high. Some cheap food processing wastes, such as alfalfaChih purple residue will effectively promote yeast growth, however, will alsoinhibit the formation of astaxanthin. This inhibition is due to the presence ofsaponins. Use starch and alcohol waste screened NRRLY-17269 Phaffia yeastmutant JB2, and carotenoid yield cultured in alcohol can up to 1330 to 1750mg/kg dry matter, which makes the medium cost greatly reduce. At present, the extractionof astaxanthin is broken in various ways first, and then extracted with anorganic solvent. Chinese scholars with acid treatment cells, extracted withacetone, the effect is good.Source:http://www.cosprm.com
Researches,about,using,the,pha