Xylitol fermentation characteristics with a newly isolated yeast Wickerhamomyces anomalus WA.
Fungal Biol
; 128(2): 1657-1663, 2024 04.
Article
in En
| MEDLINE
| ID: mdl-38575238
ABSTRACT
Xylitol is an increasingly popular functional food additive, and the newly isolated yeast Wickerhamomyces anomalus WA has shown extensive substrate utilization capability, with the ability to grow on hexose (d-galactose, d-glucose, d-mannose, l-fructose, and d-sorbose) and pentose (d-xylose and l-arabinose) substrates, as well as high tolerance to xylose at concentrations of up to 300 g/L. Optimal xylitol fermentation conditions were achieved at 32 °C, 140 rpm, pH 5.0, and initial cell concentration OD600 of 2.0, with YP (yeast extract 10 g/L, peptone 20 g/L) as the optimal nitrogen source. Xylitol yield increased from 0.61 g/g to 0.91 g/g with an increase in initial substrate concentration from 20 g/L to 180 g/L. Additionally, 20 g/L glycerol was found to be the optimal co-substrate for xylitol fermentation, resulting in an increase in xylitol yield from 0.82 g/g to 0.94 g/g at 140 rpm, enabling complete conversion of xylose to xylitol.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Xylitol
/
Saccharomycetales
Language:
En
Journal:
Fungal Biol
/
Fungal biol
/
Fungal biology
Journal subject:
MICROBIOLOGIA
Year:
2024
Document type:
Article
Affiliation country:
Country of publication: