{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1362262943480047744.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.1139/f77-327"}},{"identifier":{"@type":"URI","@value":"http://www.nrcresearchpress.com/doi/pdf/10.1139/f77-327"}}],"dc:title":[{"@value":"The Yeast <i>Phaffia rhodozyma</i> as a Dietary Pigment Source for Salmonids and Crustaceans"}],"description":[{"type":"abstract","notation":[{"@value":"<jats:p> The red yeast Phaffia rhodozyma contains astaxanthin as its principal carotenoid pigment. Incorporation of this yeast into the diet (15% wt/wt) of rainbow trout induced pigmentation within 43 days. However, lobsters fed the same diet did not readily accumulate the carotenoids of the yeast, though they became pigmented on a diet of live brine shrimp. The primary pigment isolated from the bodies of trout and lobsters fed the red yeast was astaxanthin. We conclude that P. rhodozyma is an excellent source of astaxanthin for cultivated salmonids. Key words: astaxanthin, carotenoid, diet, lobster, Phaffia rhodozyma, salmonids, yeast </jats:p>"}]}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1382262943480047745","@type":"Researcher","foaf:name":[{"@value":"Eric A. Johnson"}]},{"@id":"https://cir.nii.ac.jp/crid/1382262943480047746","@type":"Researcher","foaf:name":[{"@value":"Douglas E. Conklin"}]},{"@id":"https://cir.nii.ac.jp/crid/1382262943480047744","@type":"Researcher","foaf:name":[{"@value":"Michael J. Lewis"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"0015296X"}],"prism:publicationName":[{"@value":"Journal of the Fisheries Research Board of Canada"}],"dc:publisher":[{"@value":"Canadian Science Publishing"}],"prism:publicationDate":"1977-12-01","prism:volume":"34","prism:number":"12","prism:startingPage":"2417","prism:endingPage":"2421"},"reviewed":"false","dc:rights":["http://www.nrcresearchpress.com/page/about/CorporateTextAndDataMining"],"url":[{"@id":"http://www.nrcresearchpress.com/doi/pdf/10.1139/f77-327"}],"createdAt":"2011-04-25","modifiedAt":"2020-01-06","relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1360003443886368512","@type":"Article","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@value":"Growth parameters for the yeast Rhodotorula rubra grown in peat extracts"}]},{"@id":"https://cir.nii.ac.jp/crid/1360566393839709312","@type":"Article","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@value":"Growth and astaxanthin formation of Haematococcus pluvialis in heterotrophic and mixotrophic conditions"}]},{"@id":"https://cir.nii.ac.jp/crid/1360566393839757952","@type":"Article","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@value":"Improvement of astaxanthin production by Phaffia rhodozyma through mutation and optimization of culture conditions"}]},{"@id":"https://cir.nii.ac.jp/crid/1520573330878135808","@type":"Article","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@value":"Increased Astaxanthin Production by Phaffia rhodozyma Mutants Isolated as Resistant to Diphenylamine"},{"@language":"ja-Kana","@value":"Increased Astaxanthin Production by Pha"}]},{"@id":"https://cir.nii.ac.jp/crid/1522825130565890816","@type":"Article","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@value":"Production of Canthaxanthin by Extremely Halophilic Bacteria"},{"@language":"ja-Kana","@value":"Production of Canthaxanthin by Extremely Halophilic Bacteria"}]},{"@id":"https://cir.nii.ac.jp/crid/1523669555525448320","@type":"Article","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@value":"Monocyclic Carotenoid Biosynthetic Pathway in the Yeast Phaffia rhodozyma(Xanthophyllomyces dendrorhous)"},{"@language":"ja-Kana","@value":"Monocyclic Carotenoid Biosynthetic Pathway in the Yeast Phaffia rhodozyma Xanthophyllomyces dendrorhous"}]}],"dataSourceIdentifier":[{"@type":"CROSSREF","@value":"10.1139/f77-327"},{"@type":"CROSSREF","@value":"10.1016/0922-338x(93)90202-j_references_DOI_2DJVVH4dDXAKfohGds5dHAWDKGw"},{"@type":"CROSSREF","@value":"10.1016/s0922-338x(97)82996-0_references_DOI_2DJVVH4dDXAKfohGds5dHAWDKGw"},{"@type":"CROSSREF","@value":"10.1016/0922-338x(92)90261-r_references_DOI_2DJVVH4dDXAKfohGds5dHAWDKGw"},{"@type":"CROSSREF","@value":"10.1016/s1389-1723(00)87089-9_references_DOI_2DJVVH4dDXAKfohGds5dHAWDKGw"},{"@type":"CROSSREF","@value":"10.1016/s1389-1723(99)80200-x_references_DOI_2DJVVH4dDXAKfohGds5dHAWDKGw"},{"@type":"CROSSREF","@value":"10.1016/0922-338x(93)90099-t_references_DOI_2DJVVH4dDXAKfohGds5dHAWDKGw"}]}