Exceptional hexose-fermenting ability of the xylitol-producing yeast Candida guilliermondii FTI 20037

Wen, Xin; Sidhu, S. S.; Horemans, Spencer K.C.; Sooksawat, Najjapak; Harner, Nicole K.; Bajwa, Paramjit K.; Yuan, Zhenhong; Lee, Hung

doi:10.1016/j.jbiosc.2015.10.011

Cited by 8 publications

(2 citation statements)

References 23 publications

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“…Alternately, the conversion can be performed by utilising biological agents including bacteria, filamentous fungi, yeasts, and enzymes. In the early studies, Parajo' [21] [22,23] to produce xylitol from bagasse hydrolysate with the yield as much as 0.63 g xylitol/g xylose consumed or about 0.14 g xylitol/g sugarcane bagasse. The typical fermentation process, the microbial conversion of xylose to xylitol, may take hours or days to proceed [3,24,25].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Simultaneous Saccharification and Fermentation of Oil Palm Empty Fruit Bunches for Xylitol Production

Burhan

Kresnowati

Setiadi

2019

Bull. Chem. React. Eng. Catal.

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The biological process route of xylitol production from lignocellulosic materials, via enzymatic hydrolysis which is followed by fermentation, offers a more sustainable or greener process than the chemical process route. Both the enzymatic hydrolysis and the fermentation processes are conducted at moderate process condition and thus require less energy and chemicals. However, the process proceeds slower than the chemical one. In order to improve process performance, the enzymatic hydrolysis and the fermentation processes can be integrated as Simultaneous Saccharification and Fermentation (SSF) configuration. This paper discusses the evaluation of SSF configuration on xylitol production from Oil Palm Empty Fruit Bunches (OPEFB). To integrate two processes which have different optimum temperature, the performance of each process at various temperature was first evaluated. Later, SSF was evaluated at various hydrolysis and fermentation time at each optimum temperature. SSF showed better process performance than the separated hydrolysis and fermentation processes. The best result was obtained from configuration with 72 hours of prior hydrolysis followed by simultaneous hydrolysis and fermentation, giving yield of 0.08 g-xylitol/g-OPEFB. Copyright © 2019 BCREC Group. All rights reserved

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Section: Introductionmentioning

confidence: 99%

Evaluation of Simultaneous Saccharification and Fermentation of Oil Palm Empty Fruit Bunches for Xylitol Production

Burhan

Kresnowati

Setiadi

2019

Bull. Chem. React. Eng. Catal.

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“…The ethanol concentration in each sample was measured using HPLC and an refractive index detector as previously described . Samples contained 400 μL of filtered beer and 50 μL of 6% (v/v) isopropanol as the internal standard.…”

Section: Methodsmentioning

confidence: 99%

The temperature dependent functionality ofBrettanomyces bruxellensisstrains in wort fermentations

et al. 2019

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In recent years, Brettanomyces bruxellensis has found increasing application in brewery fermentations. Indeed, B. bruxellensis contributes to the flavour profile of many Belgian beers, typically during secondary or spontaneous fermentation. In North America, the yeast is used in primary fermentation to produce beers with ‘Brett’ characteristics with ‘fruity’ and/or ‘funky’ sensory profiles associated with the production of volatile esters and phenols. However, little is understood about the factors that influence flavour metabolite production or fermentation rate in this yeast. Here, the impact of temperature is reported on fermentation efficiency, flavour metabolite production and carbon utilisation of one commonly used and eight poorly characterised B. bruxellensis strains during wort fermentation. A high degree of strain and temperature‐dependent variability was found in fermentation efficiency and metabolite production amongst B. bruxellensis strains. Further, fermentation efficiency and carbon utilisation were temperature dependent, while ester production increased at higher temperature and phenol production was strain and temperature independent. These results indicate significant strain and temperature dependent variation, suggesting the potential application of strain variability as a tool to achieve product diversity in B. bruxellensis primary fermentations. © 2019 The Institute of Brewing & Distilling

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Valorization of Fruit and Vegetable Waste: Yeast Fermentation

Müjdeci

Khosravi‐Darani

2022

Fruits and Vegetable Wastes

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Exceptional hexose-fermenting ability of the xylitol-producing yeast Candida guilliermondii FTI 20037

Cited by 8 publications

References 23 publications

Evaluation of Simultaneous Saccharification and Fermentation of Oil Palm Empty Fruit Bunches for Xylitol Production

Evaluation of Simultaneous Saccharification and Fermentation of Oil Palm Empty Fruit Bunches for Xylitol Production

The temperature dependent functionality ofBrettanomyces bruxellensisstrains in wort fermentations

Valorization of Fruit and Vegetable Waste: Yeast Fermentation

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