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Proceeding of the 4 rd International Symposium“NEW RESEARCH IN BIOTECHNOLOGY” USAMV Bucharest, Romania, 2011carbonate is limited, for the flour or wheat samples having initially Falling Number greaterthan 140 seconds.4. CONCLUSIONSOur results show that the addition of sodium carbonate significantly decreases theamylasic activity of flours, which is valued by the Falling Number parameter. A similareffect can be achieved by using big doses of citric acid. Using combinations of equalquantities of citric acid - sodium carbonate does not significantly influence the amylasicactivity of flours; this suggests that in the technological processes using acidifiers, the useof sodium carbonate has a limited applicability. However, the average doses of sodiumcarbonate combined with low doses of citric acid can be used for a slight decrease ofamylasic activity. The effectiveness of treatment with sodium carbonate depends on theinitial value of amylasic activity of flour; that is why we consider that this method can beused only for wheat flours having the value of the Falling Number parameter bigger than140 seconds.REFERENCES1. Eva Johansson, 2002, Effect of two wheat genotypes and Swedish environment onfalling number. amylase activities. and protein concentration and composition. Euphytica Volume126, Number 1, 143-149.2. Meera Kweon, 2010, Falling number in wheat -How is it calculated andwhat does it meanto producers? Meera Kweon. USDA. ARS. Soft Wheat Quality Lab. Wooster. OH. USA.,http://www.ars.usda.gov/SP2UserFiles/Place/36070500/InfoDianehasuploaded/2010ResearchReviewAnnualReport/MKweon-FN-012810.pdf.3. Mares. Daryl J.. Mrva. Kolumbin, 2008, Late-maturity α-amylase: Low falling number inwheat in the absence of preharvest sprouting. Journal of Cereal Science., vol. 47 (1):6-174. Wrigley. C., 2006, Late-maturity α-amylase – apparent sprout damage without sprouting.Cereal Foods World 51 (3) 124–125.5. Popa. N.C.. Tamba-Berehoiu R., Popescu S.,2008, Main quality parameters’ evolution ofthe wheat cultivated in Romania during the last years. Roumanian Biotechnological Letters Vol. 13.No. 1. pp. 3557-3566.96
Proceeding of the 4 rd International Symposium“NEW RESEARCH IN BIOTECHNOLOGY” USAMV Bucharest, Romania, 2011INFLUENCE OF THE CULTURE MEDIUM ON TORULARHODINPIGMENT BIOSYNTHESISCAMELIA UNGUREANU 1,2 *, MARIANA FERDES 21 University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur Street 3, 400372, Cluj-Napoca, Romania2 University Politehnica of Bucharest, Polizu Street 1, Sector 1, 011061, Bucharest, Romania,*ungureanucamelia@gmail.com, +40723239120Abstract. The aim of the present work is to study the formation of the intracellular carotenoidpigment - torularhodin depending on culture medium composition and other cultivation factors.Culture media have a considerable influence on the yeast biomass accumulation and carotenoidpigments biosynthesis, particularly torularhodin, component with a high-level antioxidant potential.The paper presents the influence of cultivation conditions on the growth and torularhodin formationof the yeast Rhodotorula rubra ICCF 209.Keywords: carotenoids, torularhodin, Rhodotorula rubra, β-carotene1. INTRODUCTIONAmongst pigments of natural origin, carotenoids seem to play a fundamental role,their presence in the human diet being considered positively because of their action as provitamin[1-3], antioxidant or possible tumors-inhibiting agents [4].The major carotenoid pigments obtained by biotechnological methods aretorularhodin, β-carotene and torulene produced in various concentrations by Rhodotorulaand astaxanthin produced by Phaffia rhodozyma [5-7].Culture media have a considerable influence on the yeast biomass accumulationand carotenoid pigments biosynthesis, particularly torularhodin component with a highlevelantioxidant potential.The aim of the present work is to study the formation of the intracellularcarotenoid pigment - torularhodin with the yeast Rhodotorula rubra ICCF 209 dependingon culture medium composition and different cultivation factors.2. MATERIAL AND METHODSThe experiments were carried out in 1000 mL conical flasks, with 200 mL culturemedium, on a rotary shaker (Gerhardt Laboshake) at 250 rpm, during 5-6 days ofdiscontinuous aerobic bioprocess, at 28 o C in most cases, for the carotenoids mixtureformation, mainly containing the torularhodin, in the stationary phase of the yeastRhodotorula rubra ICCF 209 growth curve. The medium composition, defined as MS3,was obtained by previous research work [8] with the formula: 40 g/L glucose, 1.5 g/L yeastextract, 5 g/L NH 4 NO 3 , 1 g/L KH 2 PO 4 , 0.4 g/L MgSO 4 x7H 2 O and 0.4 g/L NaCl. Traceelements are assumed to be taken from the tap water.A suspension of the yeast cells in sterile water was used for the inoculumpreparation. Inoculum was analyzed in terms of number of cells / mL.97
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