Multiple optimization and statistical evaluation of astaxanthin production utilizing olive pomace

Abstract Solid State Fermentation (SSF) of olive pomace to astaxanthin pigment was accomplished within the frame of Box-Behnken and rotatable central composite experimental designs. Temperature, moisture content and pH for two astaxanthin producer yeasts, ATCC 24,202 ( Xanthophyllomyces dendrorhous ) and ATCC 24,259 ( Sporidiobolus salmonicolor ) were optimized at the first stage. 220.24±17.47 µg/gdp as maximum astaxanthin yield was obtained by ATCC 24,202 at 15.0 °C, 4.5 pH and 90.0% moisture content. Inoculation rate and incubation time factors of the second stage were optimized for yield and antioxidant capacity of the produced astaxanthin. Confirmation of the experimental and statistical evaluations concluded that astaxanthin production from olive pomace could be performed with a high efficient accurately.