Submitted to: Fifth Chemical Congress of North America
Publication Type: Abstract only
Publication Acceptance Date: 11/15/1997
Publication Date: N/A
Citation: Interpretive Summary:
Technical Abstract: Xylitol, a five-carbon polyalcohol, has attracted much attention because of its use as a natural food sweetener with antocariogenic property and as a sugar substitute in diets for diabetics. Currently, it is produced chemically by catalytic reduction of xylose. Various microorganisms can convert xylose to xylitol. Recent developments in microbial production of xylitol from xylose and xylose rich hemicellulose fractions present in various agricultural lignocellulosic residues will be reviewed. Our research dealing with the factors affecting the production of xylitol by three yeast strains will be described. The problems and prospects of xylitol production by fermentation and future directions of research will be presented.