Submitted to: United States Japan Natural Resources Protein Panel
Publication Type: Abstract Only
Publication Acceptance Date: November 25, 2000
Publication Date: N/A
Technical Abstract: Xylitol is a natural reduced-calorie sweetener with anticariogenic properties that does not need insulin for its digestion by diabetics. The production of xylitol by fermentation has become attractive because of the problems associated with its production chemically. We have studied the production of xylitol from xylose and corn fiber acid hydrolyzate by three yeasts (Candida entomaea, Candida peltata, and Pichia guilliermondii). These yeasts produced 0.43-0.56 g xylitol/g xylose when grown on xylose (50 g/L). They produced ethanol (0.32-0.41 g/g) from glucose (50 g/L) and arabitol (0.55-0.70 g/g) from arabinose (50 g/L). In this presentation, the factors affecting the production of xylitol by these three yeasts, especially by Candida peltata, will be described. The problems and prospects of xylitol production by fermentation from agricultural residues rich in xylan such as corn fiber, corn cob, corn stover, rice straw and wheat straw, and future directions of research will be presented.