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