Submitted to: United States Japan Natural Resources Protein Panel
Publication Type: Proceedings
Publication Acceptance Date: February 5, 2001
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 paper, the factors affecting the production of xylitol by these three yeasts, especially by Candida peltata, are described. The problems and prospects of xylitol production by fermentation from agricultural residues rich in xylan such as corn fiber, corn cob, sugarcane bagasse and rice straw and future directions of research are presented.