Production of <Emphasis Type="SmallCaps">d</Emphasis>-arabitol by a newly isolated <Emphasis Type="Italic">Zygosaccharomyces rouxii</Emphasis> |
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Authors: | Badal C Saha Yoshikiyo Sakakibara Michael A Cotta |
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Institution: | (1) Fermentation Biotechnology Research Unit, National Center for Agricultural Utilization Research, Agricultural Research service, United States Department of Agriculture, Peoria, IL 61604, USA;(2) Present address: Division of Food Biotechnology, National Food Research Institute, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan |
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Abstract: | A newly isolated Zygosaccharomyces rouxii NRRL 27,624 produced d-arabitol as the main metabolic product from glucose. In addition, it also produced ethanol and glycerol. The optimal conditions
were temperature 30°C, pH 5.0, 350 rpm, and 5% inoculum. The yeast produced 83.4 ± 1.1 g d-arabitol from 175 ± 1.1 g glucose per liter at pH 5.0, 30°C, and 350 rpm in 240 h with a yield of 0.48 g/g glucose. It also
produced d-arabitol from fructose, galactose, and mannose. The yeast produced d-arabitol and xylitol from xylose and also from a mixture of xylose and xylulose. Resting yeast cells produced 63.6 ± 1.9 g
d-arabitol from 175 ± 1.8 g glucose per liter in 210 h at pH 5.0, 30°C and 350 rpm with a yield of 0.36 g/g glucose. The yeast
has potential to be used for production of xylitol from glucose via d-arabitol route.
Mention of trade names or commercial products in this article is solely for the purpose of providing specific information
and does not imply recommendation or endorsement by the U.S. department of Agriculture. |
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Keywords: | Zygosaccharomyces rouxii d-Arabitol production" target="_blank">d-Arabitol production Xylitol from glucose Resting yeast cells Osmophilic yeast |
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