Identification de facteurs opératoires influents en vue d'une production microbienne optimale de torularhodine et de sa fonctionnalisation enzymatique, à partir d'études cinétiques

Abstract : The aim of this work was to determine the optimum of an original carotenoid, the torularhodin, produced by Sporobolomyces ruberrimus, in batch culture. A very interesting characteristic of this strain is its ability to consume raw glycerol as a carbon and energy source for microbial growth and carotenoid production. In the fist part of this study, the identification of operating parameters that have an influence on the optimum torularhodin production, was achieved. Experimental assays reinforced by a statistical study allowed to identify temperature, dissolved oxygen pressure and oleic acid supplementation, as the major parameters of influence, and then the integration of these data was performed for the construction of a multiobjective optimization based on a multicriteria experimental design. The establishment of a mathematical model of a second degree polynomial type was developed for the prediction of the values of µmax and of the torularhodin concentration reported to biomass. In the last part, considering that torularhodin has an important antioxidant property and it exhibits a free carboxyl acid function which can be used as acyl agent, a study of its structure modifying by an enzymatic way as a stabilization pattern was started. The experimental conditions of lysine acylation by the lipase B of Candida antarctica were determined using a model carotenoid, the bixin. The resulting product of the synthesis of bixin derivative was purified and showed an antiradical activity of 2.5 times higher than that of bixin. This result showed the ability of the acylation reaction of peptides with this kind of carotenoids
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Ligia Alves da Costa Cardoso. Identification de facteurs opératoires influents en vue d'une production microbienne optimale de torularhodine et de sa fonctionnalisation enzymatique, à partir d'études cinétiques. Alimentation et Nutrition. Institut National Polytechnique de Lorraine, 2008. Français. ⟨NNT : 2008INPL082N⟩. ⟨tel-01753061⟩

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