Fermentation Yields, Factors Influencing Production of Polyhydric Alcohols by Osmophilic Yeasts

Spencer, J. F. T.; Roxburgh, J. M.; Sallans, H. R.

doi:10.1021/jf60071a011

Cited by 35 publications

(4 citation statements)

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“…Although xylitol was not found in earlier experiments to be formed from glucose by yeasts (10,11,(20)(21)(22), D-arabitol was the only pentitol detected and identified by us as the dissimilation product of yeasts.…”

Section: Discussioncontrasting

confidence: 52%

“…A large variety of polyalcohols are produced in good yields by aerobic dissimilation of various pentoses and hexoses by yeasts (10)(11)(12)(13)(14)(15)(20)(21)(22). No specific commercial outlet for these polyalcohols has been found.…”

mentioning

confidence: 99%

“…It has been well demonstrated that glycerol, erythritol, D-arabitol, and D-mannitol are produced by aerobic dissimilation of glucose by yeasts (10,11,15,(20)(21)(22), but xylitol has not so far been found to be a fermentation product of glucose. We examined microbiological conversion of glucose to xylitol.…”

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confidence: 99%

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Microbial Production of Xylitol from Glucose1

Oda¹,

Suzuki²

1969

Applied Microbiology

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A microbiological method is described for the production of xylitol, which is used as a sugar substitute for diabetics. A sequential fermentation process yielded 9.0 g of xylitol from 77.5 g of glucose via D-arabitol and D-xylulose. Candida guilliermondii var. soya (ATCC 20216) consumed 5.1 g of D-xylulose and produced 2.8 g of xylitol per 100 ml. Pentitol production from D-xylulose by yeasts was divided into three types: I, yeast-produced xylitol; II, yeast-produced D-arabitol; and III, yeast-produced xylitol and D-arabitol. D-Xylulose, but not glucose, was dissimilated to xylitol by yeasts under aerobic conditions.

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Section: Discussioncontrasting

confidence: 52%

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confidence: 99%

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Microbial Production of Xylitol from Glucose1

Oda¹,

Suzuki²

1969

Applied Microbiology

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“…Table 2 records the effect of intermittent aeration on the production of polyhydric alcohols. According to SPENCER et al [7], in osmotolerant yeast the yield of glycerol increases with aeration rate upto a particular level and further increases in aeration rate do not have any effect on the polyol yield while arabitol remains totally unaffected by changes in aeration rate. In the present work, comparing the results of Tables 1 and 2, it is observed that complete anaerobiosis resulted in no production of polyols while not much change was observed in the polyols produced when intermittent aeration was supplied.…”

Section: Resultsmentioning

confidence: 99%

Compatible solutes produced by Zygosaccharomyces mellis 3296 in response to osmotic stress

Bhajekar

Kulkarni

1992

Nahrung

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SummaryIn Zygosaccharornyces mellis 3296 accumulation of polyhydric alcohols as compatible solutes, in response to decreasing water activity (Aw) systems adjusted with glucose and sucrose was detected and quantified. Effect of aeration and time of incubation on polyol production was determined. The possibility of extraction of all intracellular polyol by washing technique was also explored. ZusammenfassungDurch Zygosuccharomyces mellis 3296 produzierte kompatible losliche Verbindungen als Reaktion auf osmotischen StreD Es wird in Zygosaccharomyces mellis 3296 die Anhaufung von Polyolen als kompatible losliche Verbindungen als Reaktion auf die Abnahme der Wasseraktivitat (Aw), die mit Glucose bzw. mit Saccharose eingestellt wurde, nachgewiesen und quantifiziert. Dabei werden der EinfluD der Beluftung und der Inkubationszeit auf die Polyolbildung untersucht. Es wird ferner die Moglichkeit der Extraktion aller intrazellularer Polyole durch Auswaschen untersucht.

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Sugar Alcohols

Lawson¹

2000

Kirk-Othmer Encyclopedia of Chemical Technology

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The chemical, physical, and biological properties as well as the functional applications of sugar alcohols (polyols) are discussed in this article. Sugar alcohols are derived from sugars by catalytic hydrogenation to reduce an aldehyde or a ketone group of a sugar to a hydroxyl group. The sugar alcohols are classified as monosaccharide and disaccharide alcohols, with further subclassification of the monosaccharide alcohols according to the number of carbons they contain: tetritols, ie, erythritol; pentitols, ie, xylitol; and hexitols, ie, sorbitol and mannitol. The disaccharide alcohols discussed include maltitol, lactitol, and isomalt. Unlike the corresponding sugars from which they are derived, sugar alcohols have the advantages of anticariogenicity (ie, they do not cause tooth decay), insulin‐independent metabolism, and lower caloric values. These properties have led to the use of sugar alcohols in a wide variety of sugar‐free applications, such as chewing gum, hard candy, chocolate coatings, and bakery.

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Fermentation Yields, Factors Influencing Production of Polyhydric Alcohols by Osmophilic Yeasts

Cited by 35 publications

References 2 publications

Microbial Production of Xylitol from Glucose1

Microbial Production of Xylitol from Glucose1

Compatible solutes produced by Zygosaccharomyces mellis 3296 in response to osmotic stress

Sugar Alcohols

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