A research on the carotenoids extracted from various yeast and the usability as food colouring in sausage

ABSTRACTPhD THESISA RESEARCH ON THE CAROTENOIDS EXTRACTED FROM VARIOUSYEAST AND THE USABILITY AS FOOD COLOURING IN SAUSAGEEmine AKSANDEPARTMENT OF FOOD ENGINEERINGINSTITUTE OF NATURAL AND APPLIED SCIENCESUNIVERSITY OF CUKUROVASupervisor : Assos.Prof.Dr.Zerrin ERG NKAYAYear: 2005 Pages: 160Jury : Assos.Prof.Dr.Zerrin ERG NKAYAAssos.Prof.Dr.Aydın ÖZTANAssist.Prof.Dr.Işıl VARProf.Dr.Hasan FENERC OĞLUProf.Dr.Fatih KÖKSALThis research was undertaken to investigate which yeast produce carotenoids,carotenoid production by these yeast and use of carotenoids as food colouring insausage.In this research, different hundred yeast cultures isolated from variousmaterials were identified as different species of Rhodotorula sp.The amount of totalcarotenoid produced by Rhodotorula sp. was in the range of 0,89-3,63mg/L. In orderto improve total carotenoid production of Rhodotorula glutinis (15,14, 19, 26, 27,28), Rhodotorula mucilaginosa (16, 25), Rhodotorula minuta (23, 31) MNNG andUV mutation methods were applied. It was found that the mutant obtained fromRhodotorula mucilaginosa 16 produced a higher amount of total carotenoid(3,94mg/L). Optimization of carotenoid production by a mutant of Rhodotorulamucilaginosa 16 resulted in a medium containing glucose, pH of 5,5-6,0 andinoculation rate of %2.Rhodotorula mucilaginosa 16 was cultered in a fermenter whose volume was10L. Carotenoids was then extracted from the culture and dissolved in oil and freezedryed.According to 30th day analysis, as the amount of carotenoid increased and theamount of nitrite reduced, the L value of sausage colour (lightness/darkness)decreased. A higher use of nitrite and carotenoid resulted in an increase in a* value(redness). When the amount of carotenoid increased and nitrite reduced, b value(yellowness) increased.Keywords : Yeast, Carotenoid, Sausage, Colour,I