Back to Search Start Over

Xylitol fermentation characteristics with a newly isolated yeast Wickerhamomyces anomalus WA.

Authors :
Deng, Yuanzhen
Luo, Xiuyuan
Wang, Huanyuan
Li, Shubo
Liang, Jingjuan
Pang, Zongwen
Source :
Fungal Biology. Apr2024, Vol. 128 Issue 2, p1657-1663. 7p.
Publication Year :
2024

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. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
18786146
Volume :
128
Issue :
2
Database :
Academic Search Index
Journal :
Fungal Biology
Publication Type :
Academic Journal
Accession number :
176394251
Full Text :
https://doi.org/10.1016/j.funbio.2024.01.004