Patent GB-1088379-A (GB)
Title: Improvements in or relating to the bacterial production of oxycarotenoids
IPC: A23L1/275
Filed: 1966-01-07
Abstract: A bacterial preparation containing oxycarotenoids is produced by aerobically culturing a red strain of Mycobacterium phlei with exposure to light of a wavelength between 400 and 700 mm  in a culture liquid having a pH of not less than 5.0 and containing a source of nitrogen and sucrose as a source of carbon.  The culturing is carried out under submerged culture conditions at a temperature in the range 20 DEG -45 DEG C.  The culture liquid preferably includes cane or beet molasses and urea as the sources of carbon and nitrogen, respectively, and glycerol, sodium citrate and/ or sodium acetate. The bacterial preparation is dried after its isolation from the culture by decantation or centrifugation, and stabilized as by the addition of formaldehyde in combination with dodecyl gallate, propyl gallate, butylhydroxytoluol or 1, 2-dihydro-6-ethoxy-2, 2, 4-trimethyl-quinoline.  The oxycarotenoids may be extracted from the cells with tetrahydrofuran or dioxane and then precipitated from the extract with the aid of a mixture of petroleum-ether and ether, and dried in vacuo.  The bacterial preparation may be included in poultry feeds in proportions of 100-2500 g. per ton to improve the colour of yolks in eggs produced by laying hens.  The extracted oxycarotenoids or the bacterial preparations containing them may be employed as colouring agents for cheese, dried soups, tomato products and vermicelli.  In the procedure of an example a dry bacterial preparation containing 1.54% of oxycarotenoids was obtained.  The preparation was included in a specified poultry feed formulation in amounts providing 0.45, 1.0 and 2.0 mg of the oxycarotenoids per chicken per day.  The feed formulation included either white maize or yellow maize.ALSO:A bacterial preparation containing oxycarotenoids is produced by aerobically culturing a red strain of Mycobacterium phlei with exposure to light of a wavelength between 400 and 700 mm in a culture liquid having a pH of not less than 5.0 and containing a source of nitrogen and sucrose as a source of carbon.  The culturing is carried out under submerged culture conditions at a temperature in the range 20 DEG -45 DEG C.  The culture liquid preferably includes cane or beet molasses and urea as the sources of carbon and nitrogen, respectively, and glycerol, sodium citrate and/or sodium acetate. The bacterial preparation is dried after its isolation from the culture by decantation or centrifugation, and stabilized as by the addition of formaldehyde in combination with dodecyl gallate, propyl gallate, butylhydroxytoluol or 1, 2-dihydro-6-ethoxy-2, 2, 4-trimethyl-quinoline.  The oxycarotenoids may be extracted from the cells with tetrahydrofuran or dioxane and then precipitated from the extract with the aid of a mixture of petroleum-ether and ether, and dried in vacuo.  The bacterial preparation may be included in poultry feeds in proportions of 100-2500 g. per ton to improve the colour of yolks in eggs produced by laying hens.  The extracted oxycarotenoids or the bacterial preparations containing them may be employed as colouring agents for cheeses, dried soups, tomato products and vermicelli.  In the procedure of an example a dry bacterial preparation containing 1.54% of oxycartotenoids was obtained.  The preparation was included in a specified poultry feed formulation in amounts providing 0.45, 1.0 and 2.0 mg of the oxycarotenoids per chicken per day.  The feed formulation included either white maize or yellow maize.