Production of d-arabitol by a newly isolated Zygosaccharomyces rouxii

Saha, Badal C.; Sakakibara, Yoshikiyo; Cotta, Michael A.

doi:10.1007/s10295-007-0211-y

Cited by 57 publications

(37 citation statements)

References 15 publications

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“…Zakaria [24] reported that Candida famata R28 grew very well in the medium containing D-glucose as the sole carbon source and was able to produce D-arabitol as the single product of metabolism, but he did not present the concentration of this compound in fermentation broth. Saha et al [25] reported that Candida albicans, Candida pelliculosa and C. famata could produce D-arabitol from glucose, but usually incubation time was long and yields too small to be industrially acceptable. It may be concluded based on existing reports that Candida spp.…”

Section: Discussionmentioning

confidence: 99%

The production of arabitol by a novel plant yeast isolate Candida parapsilosis 27RL-4

et al. 2017

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Polyalcohol arabitol can be used in the food and pharmaceutical industries as a natural sweetener, a dental caries reducer, and texturing agent. Environmental samples were screened to isolate effective yeast producers of arabitol. The most promising isolate 27RL-4, obtained from raspberry leaves, was identified genetically and biochemically as Candida parapsilosis. It secreted 10.42– 10.72 g l-1 of product from 20 g l-1 of L-arabinose with a yield of 0.51 - 0.53 g g-1 at 28°C and a rotational speed of 150 rpm. Batch cultures showed that optimal pH value for arabitol production was 5.5. High yields and productivities of arabitol were obtained during incubation of the yeast at 200 rpm, or at 32°C, but the concentrations of the polyol did not exceed 10 g l-1. In modified medium, with reduced amounts of nitrogen compounds and pH 5.5-6.5, lower yeast biomass produced a similar concentration of arabitol, suggesting higher efficiency of yeast cells. This strain also produced arabitol from glucose, with much lower yields. The search for new strains able to successfully produce arabitol is important for allowing the utilization of sugars abundant in plant biomass.

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Section: Discussionmentioning

confidence: 99%

The production of arabitol by a novel plant yeast isolate Candida parapsilosis 27RL-4

et al. 2017

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“…Candida entomeae and Pichia guillermondii were known to produce xylitol and arabitol from hydrolysates containing xylose and arabinose (Saha and Bothast 1996). Saha et al (2007) showed that Zygosaccharomyces rouxii NRRL 27624 is capable of producing arabitol and ethanol from glucose but could not metabolize arabinose, which also is a prime component of hemicelluloses.…”

Section: Introductionmentioning

confidence: 99%

Production of ethanol and arabitol by Debaryomyces nepalensis: influence of process parameters

2013

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Debaryomyces nepalensis, osmotolerant yeast isolated from rotten apple, is known to utilize both hexoses and pentoses and produce industrially important metabolites like ethanol, xylitol and arabitol. In the present study, the effect of different growth substrates, trace elements, nitrogen concentration and initial pH on growth and formation of ethanol and arabitol were examined. Optimum conditions for maximizing the product yields were established: glucose as carbon source, an initial pH of 6.0, 6 g/L of ammonium sulphate and addition of micronutrients. Under these best suited conditions, a concentration of 11g/L of arabitol and 19 g/L of ethanol was obtained in shake flask fermentations. The fermentation was scaled up to 2.5 L bioreactor and the influence of aeration, agitation and initial substrate concentration was also determined. Under optimal conditions (150 g/L glucose, 400 rpm and 0.5 vvm) ethanol concentration reached 52 g/L, which corresponds to a yield of 0.34 g/g and volumetric productivity of 0.28 g/L/h, whereas arabitol production reached a maximum of 14 g/L with a yield and volumetric productivity of 0.1 g/g and 0.07 g/L/h respectively.

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“…D-Arabitol is a key compound selected as one of the 12 potent building-block chemicals for biorefinery by the Department of Energy in the United States [12]. Despite a number of studies on the production of D-arabitol from D-glucose utilizing osmophilic yeast Zygosaccharomyces rouxii NRRL Y-27624 [13], Debaryomuces hansenii [9], Candida famata R28 [14], C. parapsilosis FERM P-18006 [15], or Metschnikowia reukaufii AJ14587 [16], there are remarkably few reports available on the production of D-arabitol from lactose.…”

Section: Introductionmentioning

confidence: 99%

Effect of temperature on d-arabitol production from lactose by Kluyveromyces lactis

Toyoda

Ohtaguchi

2010

J Ind Microbiol Biotechnol

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D-arabitol production from lactose by Kluyveromyces lactis NBRC 1903 has been studied by following the time courses of concentrations of cell mass, lactose, D: -arabitol, ethanol, and glycerol at different temperatures. It was found that temperature is a key factor in D-arabitol production. Within temperatures ranging from 25 to 39°C, the highest D-arabitol concentration of 99.2 mmol l(-1) was obtained from 555 mmol l(-1) of lactose after 120 h of batch cultivation at 37°C. The yield of D-arabitol production on cell mass growth increased drastically at temperatures higher than 35°C, and the yield reached 1.07 at 39°C. Increasing the cell mass concentration two-fold after 24 h of culture growth at 37°C, the D-arabitol concentration further increased to 168 mmol l(-1). According to the distribution of the metabolic products, metabolic changes related to growth phase were also discussed. The stationary-phase K. lactis cells in the batch culture that is started with exposing the precultured inoculum to high osmotic stress, high oxidative stress, and high heat stress are found to be preferable for D-arabitol production.

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Production of d-arabitol by a newly isolated Zygosaccharomyces rouxii

Cited by 57 publications

References 15 publications

The production of arabitol by a novel plant yeast isolate Candida parapsilosis 27RL-4

The production of arabitol by a novel plant yeast isolate Candida parapsilosis 27RL-4

Production of ethanol and arabitol by Debaryomyces nepalensis: influence of process parameters

Effect of temperature on d-arabitol production from lactose by Kluyveromyces lactis

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