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. 2015 Jun 18;14:90. doi: 10.1186/s12934-015-0279-4

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© Chi et al. 2015

Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.

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Carotenoid composition of CSR19 during fermentation in 7.5-L bioreactor. HPLC profiles sampling at 24 h (a), 40 h (b), and 60 h (c). Major carotenoid composition monitored at intervals of 8–12 h throughout the culture period (d). Detection wavelength: 480 nm. Details of the two major peaks (1 astaxanthin, 2 HDCO) are shown at upper right corner. The maximal astaxanthin peak was normalized as 100 mAU for evaluation of changes in HDCO proportion. The HDCO proportion increased during cell growth (log and exponential phases and declined ~30% in the stationary phase, during which astaxanthin proportion increased accordingly. At 60 h, astaxanthin (84.0%) and HDCO (13.4%) were the only notable carotenoids; others were present in trace amounts.