@article{LIU2025, 
author = {Wei LIU and Huahua QIAO and Jinsong YANG and Haisheng TAN and Tianyu LU and Songsong ZHAO and Ying DOU and Xindan XU},
title = {Optimization of fermentation process of pineapple peel residue for astaxanthin production with composite strains},
year = {2025},
journal = {China Brewing},
volume = {44},
number = {8},
pages = {206-211},
keywords = {pineapple residues, composite strains, Phaffia rhodozyma, astaxanthin},
url = {https://www.sciopen.com/article/10.11882/j.issn.0254-5071.2025.08.030},
doi = {10.11882/j.issn.0254-5071.2025.08.030},
abstract = {To determine the optimal process for producing astaxanthin by pineapple residues fermentation with composite strains, using pineapple peel residues as raw materials and using Lactiplantibacillus plantarum CG1, Saccharomyces cerevisiae FP-8, and Phaffia rhodozyma XYV3 as fermentation strains, with astaxanthin yield and P. rhodozyma biomass as evaluation indicators, the fermentation conditions were optimized by single- factor tests and response surface methodology. The results revealed that the optimal fermentation conditions were as follows: S. cerevisiae FP-8 and L. plantarum CG1 ratio 2:1, inoculum 10%, P. rhodozyma addition 8% after fermentation for 51 h, followed by aerobic fermentation in a shaker at 22.5 ℃ and 180 r/min for 96 h. Under these optimized parameters, the astaxanthin yield reached 3.12 mg/L, which increased 67.47% compared to P. rhodozyma single-strain fermentation (1.86 mg/L). The results indicated that the combined-strain fermentation of S. cerevisiae, L. plantarum, and P. rhodozyma was a more efficient approach than the single-strain fermentation of P. rhodozyma, which could significantly enhance astaxanthin production.}
}