β-carotene known as an antioxidant, immunostimulant, provitamin A and natural colour is a popular additive used in food, cosmetics, and animal feed. Microbial β-carotene currently attracts attention thanks to its shorter production time and controllable process in comparison to β-carotene from plant source. This study investigates the factors that enhance the accumulation of β-carotene in the yeast strain Rhodotorula taiwanensis CT1. The addition of stressors including ethanol ( %), hydrogen peroxide (10 mM), and NaCl (1 M) to the 48 h CT1 cultures improved the intracellular β-carotene yield by ; and folds, respectively. |
