Table 1 Yield of torulene and torularhodin [mg/L or mg/100 g_d.w.] biosynthesis by various yeast strains

mg/100 g_d.w.

 Rhodotorula glutinis mutant TL/21

Addition of 0.01 mM bromothymol blue

–

4.9

[36]

 Rhodotorula glutinis wild strain

Cultivation with white light irradiation

32.2

14.2

[31]

 Rhodotorula glutinis DBVPG 3853

Grape must concentrate

8.51

72.13

[23]

Soy flour extract

9.63

70.84

 Mixed culture

 Rhodotorula rubra GED5 and Kluyveromyces lactis MP11

Whey

2.69

22.23

[37]

 Rhodotorula mucilaginosa F-1

25 °C

15.46

7.47

[38]

31 °C

8.79

17.72

Molasses

18.13

2.34

Ketchup production waste

21.45

4.67

 Sporobolomyces salmonicolor AL₁

Saccharose

27.37

45.83

[29]

 Sporidiobolus pararoseus CCTCC M 2010326

Fed-batch cultivation

18.99

–

[39]

 Sporidiobolus johnsonii DBVPG 7467

Glucose

0.77

4.12

[40]

 Rhodotorula graminis DBVPG 7021

Glucose

18.23

9.31

[41]

mg/L

 Rhodotorula sp. KF-104

YG medium

1.74

1.92

[42]

 Rhodotorula glutinis mutant 32

Glucose

5

3

[43]

 Rhodotorula glutinis var. glutinis

Wort

0.53

0.16

[44]

 Rhodotorula rubra ICCF 209

Glucose + 0.1% oleic acid

–

0.31

[45]

MS3 medium

–

0.71

Fructose

–

0.40

 Rhodotorula rubra GED8

Glucose

0.87

1.22

[46]

 Rhodotorula rubra PTCC 5255

Shaken culture

5.09

7.80

[47]

Cultivation in a biofermentor, irradiation at 1780 lx

4.48

35.59

 Rhodotorula mucilaginosa RCL-11

Control

0.82 mg/L

2.24 mg/L

[48]

+ CuSO₄

2.33 mg/L

5.37 mg/L

+ H₂O₂

8.21 mg/L

5.22 mg/L

+ CuSO₄

+ H₂O₂

5.60 mg/L

4.03 mg/L

 Rhodotorula mucilaginosa 108

YM medium

0.31 mg/L

0.065 mg/L

[15]

 Rhodotorula graminis 125

0.19 mg/L

–

 Sporobolomyces sp.

0.07 mg/L

0.01 mg/L

 Sporobolomyces ruberrimus H110

Technical glycerin, pH 6.0

–

31.54 mg/L

[34]

 Sporobolomyces ruberrimus H110

Raw glycerin

70 mg/L

350 mg/L

[27]