Carotenoids in yeast represent a fascinating area of study, linking the world of microorganisms with the vibrant biochemistry of these pigmented compounds. Unlike plants, where carotenoids are commonly found and well-studied, yeast species producing carotenoids are relatively unique, making this an intriguing subject for scientific research and industrial applications.
In yeast, carotenoids serve primarily as protective agents against oxidative damage and stress, enhancing the cells' survival and stability. Certain yeast strains, such as Phaffia rhodozyma (also known as Xanthophyllomyces dendrorhous) and Rhodotorula spp., are known for their ability to synthesize significant amounts of carotenoids, particularly astaxanthin in P. rhodozyma, which is highly valued for its potent antioxidant properties.
The production of carotenoids in yeast offers several advantages. Yeasts can be cultivated in controlled conditions, requiring less space and resources than plant-based carotenoid production. They also provide a consistent carotenoid yield, unaffected by seasonal or environmental variables that typically influence plant-based sources. This makes yeast a promising system for the biotechnological production of carotenoids, providing a sustainable and efficient alternative to traditional methods.
In the context of biotechnology and nutrition, yeast-derived carotenoids have potential applications as natural colorants and antioxidants in food and beverages, dietary supplements, and even in aquaculture, where astaxanthin is used for pigmenting farmed salmon and trout.
The interest in yeast carotenoids has also spurred advancements in analytical techniques to study these compounds. High-Performance Liquid Chromatography (HPLC) is a primary tool for analyzing carotenoids in yeast, allowing for the precise separation, identification, and quantification of these compounds. The use of HPLC, often coupled with UV-visible spectrophotometry or mass spectrometry, provides detailed insights into the carotenoid profiles of yeast, supporting further research, quality control, and optimization of yeast-based carotenoid production.