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Article summary:
1. This article compares the effectiveness of different chemical and mechanical techniques to disrupt the cell wall of Sporidiobolus pararoseus and Rhodotorula mucilaginosa yeasts isolated from environmental samples.
2. The ultrasonic bath yielded the highest specific concentration of carotenoids for R. mucilaginosa, while the biomass freezing process improved neither the extractability nor the specific concentration of carotenoids.
3. Lyophilization increased the specific concentrations of carotenoids from S. pararoseus and R. mucilaginosa by 20 and 13.7%, respectively, while the freezing process did not significantly affect (p > 0.05) the recovery of carotenoids from both yeasts; thus, it may be eliminated from the process.
Article analysis:
This article is a reliable source as it is published in a peer-reviewed journal, Food Sci Biotechnol., which has been cited by other articles in PMC (Europe PMC). The authors have provided detailed information on their research methods and results, which are supported by evidence such as statistical analysis and data tables. Furthermore, they have discussed potential limitations to their study such as possible biases due to sample size or experimental conditions that could affect their results.
The article does not appear to be biased or one-sided in its reporting as it presents both sides equally with no promotional content or partiality towards any particular technique or method for extracting carotenoids from yeast cells. It also mentions potential risks associated with some techniques such as ultrasonic waves or abrasion with glass beads that could damage cells and reduce yields of carotenoids extracted from them.
The only missing point of consideration is that there could be other methods for extracting carotenoids from yeast cells that were not explored in this study, such as enzymatic techniques or supercritical CO2 extraction methods used in other studies on similar organisms [14, 15]. However, this does not detract from the overall reliability and trustworthiness of this article since it provides an extensive comparison between different chemical and mechanical techniques for cell disruption that can be used to obtain carotenoids from S. pararoseus and R. mucilaginosa yeasts isolated from environmental samples.