From cheese whey to carotenes by Blakeslea trispora in a bubble column reactor

The effect of the aeration rate on carotene production from deproteinized hydrolyzed whey by Blakeslea trispora in a bubble column reactor was investigated. Aeration rate significantly affected carotene concentration and morphology of the fungus. Enhanced aeration caused change of the morphology of B. trispora from pellets with large projected area to pellets with small projected area. This morphological differentiation of the fungus was associated with a significant increase in carotene production. When deproteinized hydrolyzed whey was supplemented with 30 g/l Tween 80, 30 g/l Span 80, and 0.2 % (v/v) β-ionone, the highest carotene productivity (55.5 mg/g dry biomass/day or 405.0 mg/l/day) was obtained at an aeration rate of 4 vvm. This is the highest carotene productivity that has been reported among the agro-industrial by-products up to date. In this case, the carotenes produced consisted of β-carotene (67 %), γ-carotene (15 %), and lycopene (18 %).