Leftover Food as a Sustainable Source of Astaxanthin Through Fermentation Using <i>Phaffia rhodozyma</i>.

ABSTRACT: Natural astaxanthin is a bioactive with high antioxidant power, widely suitable for many applications. This study explores the potential of leftover food as a sustainable and low-cost substrate for producing astaxanthin via direct fermentation using Phaffia rhodozyma. The pretreated and characterized raw materials were fermented in a lab-scale bioreactor under optimized process conditions. The entire process (168 h) was monitored in terms of reducing sugar consumption, yield, and productivity of astaxanthin. The implemented experimental plan achieved high astaxanthin yield and producticity, namely, 230 mg·L^-1 and ~1.6 mg·L^-1·h, which were attained at 150 h, respectively, with a substrate consumption of around 90% for all samples. The natural astaxanthin obtaine

SUBMITTER: Vadala R 

PROVIDER: S-EPMC11988289 | biostudies-literature | 2025 Mar

REPOSITORIES: biostudies-literature