Chemical, Microbial, and Sensory Characterization of Juice Prepared Using Carotenoid Pigment Produced by Locally Isolated Rhodotorula mucilaginosa Yeast
This study investigated the extraction of microbial carotenoids from Rhodotorula mucilaginosa and evaluated their potential application as natural colorants in juice formulations. The antibacterial activity of the bio produced β-carotene demonstrated a clear concentration-dependent effect, with inhi...
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| Autori principali: | , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Tikrit University
2025-12-01
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| Serie: | Tikrit Journal for Agricultural Sciences |
| Soggetti: | |
| Accesso online: | https://www.tjas.org/article_548_8d34201a5b85900908db6cae92723617.pdf |
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