Yeasts with biotechnological potential to produce carotenoids: A brief review
DOI:
https://doi.org/10.13102/scb7990Abstract
Carotenoids are natural colorants produced primarily by plants and microorganisms. Some of them are precursors of vitamin A and, recently, these compounds have been assigned an important role in reducing the risk of various degenerative diseases. Carotenoids in commercial formulations are of two types: vegetable extracts and synthetic. Those carotenoids obtained from microorganisms may make minor fluctuations in the composition, in relation to those obtained from extracts of plants and can be cheaper that the synthetic ones. However, the production of carotenoids by microorganisms is now an interesting alternative because of the possibility of obtaining natural pigments in industrial scale. The industrial applications of carotenoids relate to their use as supplemental food and coloring of food and diet. Thus, this review has the objective to disseminate the industrial production of natural carotenoids through microbial fermentations for biotechnological purposes.
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