Optimization of culture conditions for enhanced carotenoid production by Paracoccus haeundaensis SAB E11

¹ Biology Department, Faculty of Mathematics and Natural Sciences, Papua University, Jalan Gunung Salju, Manokwari, Indonesia
² Microbiology Division, Biology Department, Faculty of Mathematics and Natural Sciences, IPB University, Jalan Raya Dramaga, Bogor, Indonesia
³ Analytical Chemistry Division, Chemistry Department, Faculty of Mathematics and Natural Sciences, IPB University, Jalan Raya Dramaga, Bogor, Indonesia
⁴ Tropical Biopharmaca Research Center, Science and Technology Park IPB University, Bogor 16128, Indonesia

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

Paracoccus haeundaensis SAB E11 is a carotenoid producer that enhances the adaptive response of Schizosaccharomyces pombe ARC039 to oxidative stress. This study aimed to determine the optimal carbon and nitrogen sources and most suitable fermentation conditions for carotenoid production by P. haeundaensis SAB E11. The basic medium, seawater complete (SWC), was modified with various carbon sources (glycerol, glucose, sucrose, lactose, and starch) and nitrogen sources (beef extract, tryptone, ammonium sulfate, and ammonium chloride), and the temperature, pH, and salinity were adjusted. Treatments were assessed using analysis of variance (ANOVA), and significant variance was identified using Duncan's multiple range test. Optimal fermentation conditions for dry cell weight and total carotenoid were achieved using glycerol and beef extract as carbon and nitrogen sources at a salinity of 22.5%, a temperature of 27°C, and a pH of 7, resulting in dry cell weight and total carotenoid concentrations of 3.96±0.25 g/L and 44.65±2.22 μg/L, respectively. Under these conditions, the dry cell weight and total carotenoid content increased by 1.33-fold and 1.43-fold, respectively. The optimal conditions for carotenoid production by Paracoccus haeundaensis SAB E11 serve as a foundational reference for applications in food and pharmaceutical industries.