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  Indian J Med Microbiol
 

Figure 7: Carotenoid content of ultraviolet-mutated Phaffia rhodozyma grown in different fermentable carbon sources. (a) The yeast grown in yeast malt media supplemented with dextrose at different fermentation temperatures - 22°C, 30°C, 33°C, and 35°C (***P < 0.0001). (b) The yeast grown in yeast malt media supplemented with dextrose, sucrose, and cane juice at a temperature of 30°C (P value with respect to cane juice). Carotenoid content of mutated strain of Phaffia rhodozyma under sub-merged fermentation conditions was measured after 6 days of incubation in yeast malt media. Data are given in terms of mean of two independent experiments. Bars are mean ± standard error of the mean. ANOVA: (***P < 0.0001)

Figure 7: Carotenoid content of ultraviolet-mutated <i>Phaffia rhodozyma</i> grown in different fermentable carbon sources. (a) The yeast grown in yeast malt media supplemented with dextrose at different fermentation temperatures - 22°C, 30°C, 33°C, and 35°C (***<i>P</i> < 0.0001). (b) The yeast grown in yeast malt media supplemented with dextrose, sucrose, and cane juice at a temperature of 30°C (<i>P</i> value with respect to cane juice). Carotenoid content of mutated strain of <i>Phaffia rhodozyma</i> under sub-merged fermentation conditions was measured after 6 days of incubation in yeast malt media. Data are given in terms of mean of two independent experiments. Bars are mean ± standard error of the mean. ANOVA: (***<i>P </i>< 0.0001)