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Transcriptomics analysis and fed-batch regulation of high astaxanthin-producing Phaffia rhodozyma/Xanthophyllomyces dendrorhous obtained through adaptive laboratory evolution

: Astaxanthin has high utilization value in functional food because of its strong antioxidant capacity. However, the astaxanthin content of Phaffia rhodozyma is relatively low. Adaptive laboratory evolution is an excellent method to obtain high-yield strains. TiO(2) is a good inducer of oxidative s...

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Detalles Bibliográficos
Autores principales:	Yang, Liang, Yang, Hao-Yi, You, Li, Ni, Hui, Jiang, Ze-Dong, Du, Xi-Ping, Zhu, Yan-Bing, Zheng, Ming-Jing, Li, Li-Jun, Lin, Rui, Li, Zhi-Peng, Li, Qing-Biao
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Oxford University Press 2023
Materias:	Food Biotechnology and Probiotics
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10448994/ https://www.ncbi.nlm.nih.gov/pubmed/37580133 http://dx.doi.org/10.1093/jimb/kuad015

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