Production of Polyalcohol by a Corynebacterium sp

Yoshitake, Juichi; Ohiwa, Hitoshi; Shimamura, Mutsuo; Imai, Tomio

doi:10.1271/bbb1961.35.905

“…The microbial samples of yeast and bacteria were prepared by following the method as described by Hernandez-Perez et al [21] and Yoshitake et al [22]. Dried yeast, C. guilliermondii was rehydrated in yeast malt (YM) extract broth and streaked on the YM agar plate.…”

Section: Microorganisms and Inoculum Preparationmentioning

confidence: 99%

Xylitol Production From Sugarcane Bagasse Through Ultrasound-Assisted Alkaline Pretreatment and Enzymatic Hydrolysis Followed by Fermentation

Thapa

¹

,

Shrestha

²

,

Sadiq

³

et al. 2021

Preprint

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This study focused on the optimization of xylitol production from sugarcane bagasse by using response surface methodology (RSM). Xylitol was produced through a series of processes, firstly, optimization of ultrasound assisted mild alkaline pretreatment for the xylan extraction from sugarcane bagasse followed by enzymatic hydrolysis of xylan to xylose by enzyme β-1,4-xylanase and finally microbial fermentation of xylose to xylitol using yeast (Candida guilliermondii), bacteria (Corynebacterium glutamicum) and their mixed culture for different time periods (0-96 h). Maximum xylan recovery of 12.059% (w/w) was observed at pretreatment; 0.73 M NaOH, 1:38.55 solid to liquid ratio and 34.77 min ultrasonication. The enzyme concentration of 400 U/g xylan at 48 h of incubation showed the highest xylose production (81.51 mg/g bagasse). Yeast (Candida guilliermondii) resulted in the highest xylitol yield (Yp/s= 0.43 g/g) after 72 h. This bioprocess route can contribute as a suitable alternative for chemical methods of xylitol production.

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“…The microbial samples of yeast and bacteria were prepared by following the method as described by Hernandez-Perez et al [21] and Yoshitake et al [22]. Dried yeast, C.…”

Section: Microorganisms and Inoculum Preparationmentioning

confidence: 99%

“…Fermentation additives used were same as that used in culture propagation medium except xylose. C. glutamicum fermentation was done by the method as described by Yoshitake et al [22]. The bacterial inoculum maintained at cell concentration of 1 g/L was inoculated in gluconate medium (20 mL, pH 6.5) composed of potassium gluconate (9.6%), (NH4)2SO4 (0.6%), KH2PO4 (0.1%), MgSO4.7H2O (0.05%), thiamine hydrochloride (200 µg/L) and FeSO4.7H2O (5 ppm) and incubated in the rotary shaker operating at 200 rpm at 30 °C for 2 days.…”

Section: Fermentation Of Xylose Rich Sugarcane Bagasse Hydrolysatesmentioning

confidence: 99%

Xylitol Production from Sugarcane Bagasse Through Ultrasound-Assisted Alkaline Pretreatment and Enzymatic Hydrolysis Followed by Fermentation

Thapa

¹

,

Shrestha

²

,

Sadiq

³

et al. 2021

View full text Add to dashboard Cite

This study focused on the optimization of xylitol production from sugarcane bagasse by using response surface methodology (RSM). Xylitol was produced through a series of processes, firstly, optimization of ultrasound assisted mild alkaline pretreatment for the xylan extraction from sugarcane bagasse followed by enzymatic hydrolysis of xylan to xylose by enzyme β-1,4-xylanase and finally microbial fermentation of xylose to xylitol using yeast (Candida guilliermondii), bacteria (Corynebacterium glutamicum) and their mixed culture for different time periods (0-96 h). Maximum xylan recovery of 12.059% (w/w) was observed at pretreatment; 0.73 M NaOH, 1:38.55 solid to liquid ratio and 34.77 min ultrasonication. The enzyme concentration of 400 U/g xylan at 48 h of incubation showed the highest xylose production (81.51 mg/g bagasse). Yeast (Candida guilliermondii) resulted in the highest xylitol yield (Yp/s= 0.43 g/g) after 72 h. This bioprocess route can contribute as a suitable alternative for chemical methods of xylitol production.

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“…Xylitol has a comparable sweetness to sucrose and contains less than one-third of calories in conventional sugars. As xylitol is metabolized in an insulin-independent manner, its use has been widely advocated in the prevention and control of hyperglycaemia, obesity, and related metabolic disorders [116,117]. However, xylitol is often associated with diarrhoea due to its stimulatory effect on the intestinal transit and the release of plasma motilin [118].…”

Section: Nutritive Sweetenersmentioning

confidence: 99%

Acute Effects of Nutritive and Non-Nutritive Sweeteners on Postprandial Blood Pressure

Pham

¹

,

Phillips

²

,

Jones

³

2019

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Postprandial hypotension (PPH) is under-recognised, but common, particularly in the elderly, and is of clear clinical importance due to both the independent association between PPH and an increase in mortality and lack of effective management for this condition. Following health concerns surrounding excessive consumption of sugar, there has been a trend in the use of low- or non-nutritive sweeteners as an alternative. Due to the lack of literature in this area, we conducted a systematic search to identify studies relevant to the effects of different types of sweeteners on postprandial blood pressure (BP). The BP response to ingestion of sweeteners is generally unaffected in healthy young subjects, however in elderly subjects, glucose induces the greatest decrease in postprandial BP, while the response to sucrose is less pronounced. The limited studies investigating other nutritive and non-nutritive sweeteners have demonstrated minimal or no effect on postprandial BP. Dietary modification by replacing high nutritive sweeteners (glucose, fructose, and sucrose) with low nutritive (d-xylose, xylitol, erythritol, maltose, maltodextrin, and tagatose) and non-nutritive sweeteners may be a simple and effective management strategy for PPH.

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Production of Polyalcohol by a Corynebacterium sp

Cited by 17 publications

References 0 publications

Xylitol Production From Sugarcane Bagasse Through Ultrasound-Assisted Alkaline Pretreatment and Enzymatic Hydrolysis Followed by Fermentation

Xylitol Production From Sugarcane Bagasse Through Ultrasound-Assisted Alkaline Pretreatment and Enzymatic Hydrolysis Followed by Fermentation

Xylitol Production from Sugarcane Bagasse Through Ultrasound-Assisted Alkaline Pretreatment and Enzymatic Hydrolysis Followed by Fermentation

Acute Effects of Nutritive and Non-Nutritive Sweeteners on Postprandial Blood Pressure

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