Production of D-Arabitol byMetschnikowia reukaufiiAJ14787

Abstract

A potent producer of D-arabitol was isolated by screening of natural sources and identified as Metschnikowia reukaufii AJ14787. Resting cells of this strain can efficiently produce D-arabitol from D-glucose with a weight yield of more than 60%, and can also produce D-arabitol from several other types of sugars such as polyols, ketoses, and aldoses. To improve productivity, various culture conditions such as temperature and the concentrations of D-glucose and nitrogen sources were examined. Under optimal conditions, 206 g/l of D-arabitol was produced from D-glucose with a weight yield of 52% in 100 hours.

Production of d-arabitol by a newly isolated Kodamaea ohmeri

“…A number of osmotolerant or osmophilic yeast species such as Z. rouxii [16,17], D. hansenii [18], M. reukaufii [10], C. albicans [19], P. miso [20], and P. ohmeri [9], that convert D-arabitol from D-glucose have been reported, and other species have been occasionally reported. However, from an industrial viewpoint, the long cultivation time (general 4-10 days) and low productivity (less than 1.0 g L -1 h -1 ) of D-arabitol are two of the major problems that may restrict the development of a commercial fermentation process for making D-arabitol.…”

“…In recent years, considerable efforts have been made to shorten the cultivation time and increase volumetric productivity. These include temperature shifted methods and feed batch fermentation done by Nozaki et al [10], which did not lead to obvious effects. To our knowledge, no strain with a short cultivation time and high productivity has been identified from nature to date, and no literature using semi-continuous repeated-batch culture to produce D-arabitol has been reported.…”

“…For example, in 1971, Monacell et al described a process for the production of 43 g L -1 D-arabitol by Pichia ohmeri in 96 h with 0.448 g L -1 h -1 productivity [9]. Metschnikowia reukaufii were screened by Nozaki et al to produce 81.4 g L -1 D-arabitol in 116 h with 0.701 g L -1 h -1 productivity, and formation of considerable amounts of byproducts such as ethanol, glycerol and citric acid [10]. To date, there have been many reports of D-arabitol production.…”

D-arabitol production from lactose by Kluyveromyces lactis at different aerobic conditions

“…7 This method offers poor economics, and hence biotechnologists have made efforts to convert D-glucose to D-arabitol utilizing osmophilic yeast Debaryomuces hansenii, 4 Candida famata R28, 8 C. parapsilosis FERM P-18 006, 9 Zygosaccharomyces rouxii 10 or Metschnikowia reukaufii AJ14 587. 11 A recent publication was the first reporting that osmophilic yeast Kluyveromyces lactis is capable of producing extracellular product D-arabitol from lactose that is abundant in the UF permeate of whey (a by-product from the manufacture of cheese) and shows appreciable economics over D-glucose, D-arabinose or D-lyxose as a raw material. 12 Although glycerol and ethanol were detected as by-products, D-glucose and D-galactose, which are products of the hydrolysis of lactose, were not.…”

Transaldolase/Glucose-6-phosphate Isomerase Bifunctional Enzyme and Ribulokinase as Factors to Increase Xylitol Production fromD-Arabitol inGluconobacter oxydans

“…1,6) Microbial conversion of Darabitol (the 2epimer of xylitol) to xylitol is an alternative synthetic route that avoids any requirement for Dxylose. Since we have screened and isolated some osmophilic yeast strains that produce Darabitol eciently from Dglucose by fer mentation, 7) the development of a microbial method for producing xylitol from Darabitol, thereby lower ing manufacturing costs by allowing xylitol to be produced from Dglucose, is an attractive proposi tion.…”