Effect of some types of oils and Surfactant factors on the production of carotenoids from the yeast of Rhodotorula glutinis.

The study aimed to investigate the effect of some types of oils and Surfactant factors on the production of carotenoids from the yeast of Rhodotorula glutinis. The results showed that the highest carotenoids were with Tween 80 with 2056. 53 micrograms / l followed by olive oil and coconut oil with a quantity of 1956.51 and 1947.45 μg / L respectively. The lowest values were with black seed oil at 1057.75 μg / L. As for sugar consumed was the highest values with olive oil as it was 24.475 g / l and the least with castor oil at 23.9672 g / l. In terms of efficiency of production was the highest production efficiency using coconut oil with a value of 89.285 μg / g followed by the treatment containing Tween 80, amounting to 86.725 microgram / g. The lowest percentage of carotenoids to the sugar consumed was with the use of black seed oil as it was 44.322 micrograms / gram. As for biomass, the highest values of coconut oil, sunflower and sweet almond were recorded at 10.60 g / l and the lowest was with the use of black seed oil as it reached 8.60 g / l. The pH values showed a sharp decrease in all treatments. The highest level was with black seed oil 2.62 and the lowest with olive oil 2.55. The pH value of the other treatments ranged between these values.