Fed‐batch fermentation of <i>Phaffia rhodozyma</i> D3 for enhanced astaxanthin production and nutritional components analysis
It demonstrated that the fed-batch fermentation strategy promoted astaxanthin production and that P. rhodozyma contains numerous nutritional ingredients, which can potentially serve as high-value functional components in animal feed formulations. © 2025 Society of Chemical Industry.
Authors
- Wei-Ke Ji (ORCID: https://orcid.org/0000-0003-1788-0879)
- Qianxi Zhao
- Jiale Feng (ORCID: https://orcid.org/0000-0002-4729-9404)
- Bo Nan (ORCID: https://orcid.org/0000-0001-7911-1675)
- Yixin Gao (ORCID: https://orcid.org/0000-0001-5407-0950)
- Xinzhu Wang (ORCID: https://orcid.org/0000-0002-9469-436X)
- Yu Wang (ORCID: https://orcid.org/0000-0003-2992-9422)
- Xia Li (ORCID: https://orcid.org/0000-0001-9933-6679)
- Yuhua Wang (ORCID: https://orcid.org/0000-0002-8658-5411)
- Jiahua Zhang (ORCID: https://orcid.org/0000-0002-9333-0521)
Institutions
- National Engineering Research Center for Wheat (CN)
- Chang Industry (United States) (US)
- Jilin Agricultural University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-08-25
- DOI
- https://doi.org/10.1002/jsfa.70147
- Citations
- 1
- Primary Topic
- Cancer, Lipids, and Metabolism
- Type
- article
- Field-Weighted Citation Impact
- 0.94