Preliminary investigation of reuse of ricotta-cheese whey (scotta) as substrate for the growth of Rhodotorula glutinis intended for the production of carotenoids

The ricotta-cheese whey, also called scotta, is the main by-product of ricotta-cheese manufacture process. This by-product is rich in nutrients that could make it a good substrate in biotechnological processes for the production of commercial high-value compounds. Nowadays, the demand for natural pigments and health-promoting food ingredients has increased. Carotenoids present a high commercial value as it are widely used in food, feed, pharmaceutical and cosmetic industries. A wide range of microorganisms and Rhodotorula genera yeast are able to produce carotenoids. The aim of this study was to evaluate the potential re -use of ricotta cheese whey (scotta) as substrate for the growth of Rhodotorula glutinis intended for the production of carotenoids. Under the cultivation conditions used, R. glutinis strain showed similar ability to grow and to produce carotenoids when cultivated in scotta compared to a semi-synthetic substrate. Under the cultivation conditions used, R. glutinis strain showed similar ability to grow and to produce carotenoids when cultivated in scotta compared to the semi-synthetic substrate. Thus, the results showed that scotta has potential to be used in a biotechnological process to obtain a high-value molecule. Further investigations are needed to test if changes in the cultivation parameters and the hydrolysis of lactose could improve the growth and the amount of cellular β-carotene.