An important aspect of the fermentation process is the development
of a suitable culture medium to obtain the maximum
amount of desired product with a low-cost substrate. Until now,
several industrial and agricultural by-products such as grape must,
glucose syrup, beet molasses, soybean flour extract, maize flour
extract, peat extract, sugarcane molasses and whey ultrafiltrate
have been used as carbohydrate and protein sources for carotenoid
production [17–20]. Yet, no study is available which addresses
carotenoid production by genetic microorganisms.