Xylitol production from xylose mother liquor: a novel strategy that combines the use of recombinant <Emphasis Type="Italic">Bacillus subtilis</Emphasis> and <Emphasis Type="Italic">Candida maltosa</Emphasis> |
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| Authors: | Hairong?Cheng Ben?Wang Jiyang?Lv Email author" target="_blank">Mingguo?JiangEmail author Shuangjun?Lin Email author" target="_blank">Zixin?DengEmail author |
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| Institution: | (1) Laboratory of Microbial Metabolism and School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, 800#Dongchuan Road, Shanghai, China;(2) Key Laboratory of Chemical and Biological Transforming Process, School of Chemistry and Ecology Engineering, Guangxi University for Nationalities, Nanning, China |
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| Abstract: | Background Xylose mother liquor has high concentrations of xylose (35%-40%) as well as other sugars such as L-arabinose (10%-15%), galactose
(8%-10%), glucose (8%-10%), and other minor sugars. Due to the complexity of this mother liquor, further isolation of xylose
by simple method is not possible. In China, more than 50,000 metric tons of xylose mother liquor was produced in 2009, and
the management of sugars like xylose that present in the low-cost liquor is a problem. |
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