1. Xylitol fermentation characteristics with a newly isolated yeast Wickerhamomyces anomalus WA.
- Author
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Deng Y, Luo X, Wang H, Li S, Liang J, and Pang Z
- Subjects
- Fermentation, Xylose, Glucose, Xylitol, Saccharomycetales
- 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 OD
600 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., Competing Interests: Declaration of competing interest None of authors have any conflicts of interest to report., (Copyright © 2024 British Mycological Society. Published by Elsevier Ltd. All rights reserved.)- Published
- 2024
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