Abstract In the present study, an innovative cultivation strategy of Rhodotorula mucilaginosa CCT 7688 to accumulate both lipids and high added value carotenoids was proposed, with the potential to contribute to the economic feasibility of microbial oils in comparison with vegetable oils. The stepwise fed-batch cultivation with crude glycerol feeding at 24 h, 96 h, and 144 h, with the addition of magnesium to the initial culture medium, resulted in a lipid content of 51.0 ± 0.3 % CDW, biomass concentration of 21.00 ± 0.48 g L-1, total lipid production of 10.72 ± 0.18 g L-1, lipid productivity of 0.037 ± 0.001 g L-1 h-1, volumetric carotenoid production of 2843.2 ± 282.0 μg L-1, and carotenoid productivity of 9.87 ± 0.98 μg L-1 h-1. These values represent a 6-fold increase in lipid content, a 19-fold increase in lipid production, and a 2-fold increase in carotenoid production compared to batch cultivation.

ABSTRACT Different yeast strains from forests located in southern Brazil, with potential to produce carotenoids, were isolated. Three microorganisms were selected as potential carotenoid producers. Sporiodiobolus pararoseus, Rhodotorula mucilaginosa and Pichia fermentans were grown in Yeast Malt (YM) medium and the carotenoids produced identified as cryptoxanthin and β-carotene. In order to reduce production costs, agroindustrial residues were used in the formulation of medium A (parboiled rice water and crude glycerol) and medium B (parboiled rice water and sugar cane molasses). The highest carotenoid production was obtained with S. pararoseus. It reached 905.30 μ gL-1 (122.82 μg g-1) in YM medium, 820 μg L-1 (68.04 μg g-1) in medium B and 710 μg L-1 (86.46 μg g-1) in medium A. R. mucilaginosa exhibited the best performance in medium B (360 μg L-1 and 30.16 μg g-1) and a new microorganism - P. fermentans - reached 48% (medium A) and 78% (medium B) of the value found in YM medium. Therefore, the agroindustrial residues under evaluation, which replaced the commonly used nitrogen and carbon sources in culture media, enabled the isolated yeasts to yield carotenoids.