Production of xylitol by yeasts
نویسندگان
چکیده
Xylitol is a naturally occuring sugar alcohol, which is currently produced chemically on a large scale. In recent years the bioconversion of D-xylose from lignocellulosic residues into xylitol, gained an increased attention as an alternative procedure , due to its high efficiency and reduced cost of such technology. The biotechnological method of producing xylitol involves microorganisms that are able to utilize xylose. Among them different yeast species had been proved to be very efficient in xylitol production. Our study deals with some aspects regarding xylose transport and metabolism within the yeast cell, and factors that can affect xylitol production. There are also methods for improving xylitol bioconversion.
منابع مشابه
Evaluation of some lignocellulosic byproducts of food industry for microbial xylitol production by Candida tropicalis
Some lignocellulosic food byproducts such as potato peels, wheat bran, barley bran and chestnut shells were evaluated as potential sources of xylose for microbial xylitol production by yeasts. Potential yeast strains were selected after screening xylitol production of some indigenous yeasts in a defined fermentation medium. Candida tropicalis strains gave the highest results with 83.28 and 54.0...
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