Rhodotorula yeast was isolated from various local sources. Fifty isolates
were collected during the years 2012-2013 where 13 were isolated from soil, 23
from tree leaves and 14 from food. The isolates AUX system. Were classified
into three Rhodoto
rula species: R. mucilaginosa, R. glutinis and R. minuta with
76%, 20% and 4% respectively using API 20c. Six methods were applied in
breaking down the yeast cells and extracting the carotenoids. It was shown the
quantity of carotenoides extracted with the modified method by adding DMSO
to the yeast biomass and incubating for 24 hrs at 4˚C yielded in higher
quantities when compared with the other five methods. All isolates were able to
produce carotenoides but they varied in their efficiency where the isolate A24
(R.mucilaginosa) isolated from food was distinguished by its high level of
production which reached 658.23 μg/g dry weight compared with the others.
