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United States Department of Agriculture

Agricultural Research Service


item Saha, Badal

Submitted to: American Chemical Society National Meeting
Publication Type: Abstract Only
Publication Acceptance Date: 3/31/2000
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Xylitol is used in food products as a natural reduced-calorie sweetener with anticariogenic properties. It is produced by chemical reduction in alkaline conditions of xylose derived mainly from wood hydrolyzate. In this presentation, our research dealing with the factors affecting the production of xylitol by Candida entomaea, C. guilliermondii, and C. peltata will be described. Recent progress in the production of xylito by fermentation and using enzyme technology will be reviewed. The problems and prospects of xylitol production from hemicellulosic agricultural residues such as corn fiber, corn cob, corn stover, rice straw, and wheat straw, and future directions of research will be presented.

Last Modified: 06/22/2017
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