Phaffia

Phaffia is a genus of yeast-like fungi in the class Heterobasidiomycetes. Its best-known species, Phaffia rhodozyma, is used in the industrial production of astaxanthin, the red carotenoid pigment added to aquaculture and poultry feeds to confer a reddish-pink color to salmon and trout flesh, as well as to poultry meat and egg yolks. In food and feed technology, microbial astaxanthin from Phaffia offers a natural alternative to synthetic pigments, meeting consumer preference for naturally colored animal products. Production relies on optimized fermentation to maximize pigment yield, followed by processing that stabilizes the carotenoid. Quality control ensures consistent pigmentation and compliance with feed additive regulations.