The Yeast Phaffia rhodozyma as a Dietary Pigment Source for Salmonids and Crustaceans
- 1 December 1977
- journal article
- research article
- Published by Canadian Science Publishing in Journal of the Fisheries Research Board of Canada
- Vol. 34 (12), 2417-2421
- https://doi.org/10.1139/f77-327
Abstract
The red yeast Phaffia rhodozyma contains astaxanthin as its principal carotenoid pigment. Incorporation of this yeast into the diet (15% wt/wt) of rainbow trout induced pigmentation within 43 days. However, lobsters fed the same diet did not readily accumulate the carotenoids of the yeast, though they became pigmented on a diet of live brine shrimp. The primary pigment isolated from the bodies of trout and lobsters fed the red yeast was astaxanthin. We conclude that P. rhodozyma is an excellent source of astaxanthin for cultivated salmonids. Key words: astaxanthin, carotenoid, diet, lobster, Phaffia rhodozyma, salmonids, yeastThis publication has 6 references indexed in Scilit:
- Phaffia, a New Yeast Genus in the Deuteromycotina (Blastomycetes)International Journal of Systematic and Evolutionary Microbiology, 1976
- SENSORY TESTING OF PEN‐REARED SALMON AND TROUTJournal of Food Science, 1976
- Carotenoids of Phaffia rhodozyma, a red-pigmented fermenting yeastPhytochemistry, 1976
- (3R,3′R)-astaxanthin from the yeast Phaffia rhodozymaPhytochemistry, 1976
- The carotenoids of the brine shrimp, Artemia salinaComparative Biochemistry and Physiology, 1965
- Carotenoid Pigmentation of TroutNature, 1947