Evaluation of antioxidant properties of pigments isolated from yeasts of food factories

The pigment properties of native yeasts have been proven in biotechnology. The ability of pigment production and antioxidant properties of native yeast species are investigated in this research. Among the 26 wastewater of food samples, five yeast isolates were identified in the stages of sampling and biochemical, microscopic, and macroscopic diagnostic tests. The ability to produce pigment and its antioxidant properties were investigated by DPPH, TEAC, and IC50 methods in the samples. Compared with the standard strain, the selected strains were identified using the PCR method and phylogeny tree drawing using MEGA7 software. Based on the results, the better 3 isolates were isolate No.1 (Rhodotorula sp. EY12114 (LC229721.1)), isolate No.2 (Rhodotorula mucilaginosa OMA Y14 (KR2649021)) and isolate No.5 (Rhodotorula mucilaginosa ITS1 (MG0206871)). The highest amount of pigment production was related to isolate No.5 (39.028 PPM), compared to the standard sample Rhodotorula glutinis PTCC5256 (47.731 PPM). Isolation and commercialization of indigenous species from factory effluents and optimizing the production of their biocompatible industrial metabolites such as pigments, which are used as antioxidants, permitted edible colors, and preservatives in the production of food products, not only have high-quality industrial efficiency but also It is very economical.