Red yeast (Phaffia rhodozyma) as a source of Astaxanthin and its impacts on productive performance and physiological responses of poultry

2019 ◽  
Vol 75 (2) ◽  
pp. 273-284 ◽  
Author(s):  
H.A.M. Elwan ◽  
S.S. Elnesr ◽  
Y. Abdallah ◽  
A. Hamdy ◽  
A.H. El-Bogdady
Keyword(s):  
Physiological Responses ◽  
Phaffia Rhodozyma ◽  
Productive Performance ◽  
Red Yeast

A factorial approach for a sugarcane juice-based low cost culture medium: increasing the astaxanthin production by the red yeast Phaffia rhodozyma

1998 ◽  
Vol 19 (3) ◽  
pp. 161-164 ◽  
Author(s):  
J. A. Florêncio ◽  
C. R. Soccol ◽  
L. F. Furlanetto ◽  
T. M. B. Bonfim ◽  
N. Krieger ◽  
...  
Keyword(s):  
Culture Medium ◽  
Low Cost ◽  
Phaffia Rhodozyma ◽  
Sugarcane Juice ◽  
Factorial Approach ◽  
Red Yeast ◽  
Astaxanthin Production

The Yeast Phaffia rhodozyma as a Dietary Pigment Source for Salmonids and Crustaceans

1977 ◽  
Vol 34 (12) ◽  
pp. 2417-2421 ◽  
Author(s):  
Eric A. Johnson ◽  
Douglas E. Conklin ◽  
Michael J. Lewis
Keyword(s):  
Rainbow Trout ◽  
Key Words ◽  
Brine Shrimp ◽  
Phaffia Rhodozyma ◽  
Carotenoid Pigment ◽  
Red Yeast ◽  
Excellent Source

The red yeast Phaffia rhodozyma contains astaxanthin as its principal carotenoid pigment. Incorporation of this yeast into the diet (15% wt/wt) of rainbow trout induced pigmentation within 43 days. However, lobsters fed the same diet did not readily accumulate the carotenoids of the yeast, though they became pigmented on a diet of live brine shrimp. The primary pigment isolated from the bodies of trout and lobsters fed the red yeast was astaxanthin. We conclude that P. rhodozyma is an excellent source of astaxanthin for cultivated salmonids. Key words: astaxanthin, carotenoid, diet, lobster, Phaffia rhodozyma, salmonids, yeast

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