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out the microarray studies, statistical data analysis and drafted the manuscript with input from JRM and SDB. All authors read and approved the final manuscript.”
“Background The basidiomycete Xanthophyllomyces dendrorhous (formerly known as Phaffia rhodozyma) is an excellent astaxanthin-producing yeast and has been regarded as one of the most promising microorganisms for the commercial production of this carotenoid [1, 2]. Astaxanthin is a pigment that produces the characteristic coloration of some Adenosine birds, crustaceans and salmon. It has been used as a feed and food pigment in the aquaculture industry and has been evaluated as a pharmaceutical component because it may possess antioxidant activity [3, 4]. Due to its biotechnological significance, investigations have been performed to improve astaxanthin production by optimizing fermentation methodologies [5, 6] selecting for over-producing strains [7, 8], using chemical stimulants [9, 10], and employing genetic and metabolic engineering [11–13]. In X. dendrorhous, astaxanthin is produced via the mevalonate pathway, in which acetyl-CoA is a precursor to the formation of isopentenyl pyrophosphate (IPP), the general precursor of all isoprenoids.