EFFECT OF YEAST EXTRACT CONCENTRATION ON MICROBIAL PRODUCTION OF XYLITOL

The work involves an experimental study on the effect of initial yeast extract concentration on microbial production of xylitol from xylose using Candida Parapsilosis NCIM-3323 and the optimum values have been established. The initial yeast extract concentration was varied in the range of 3-8 g/l at a temperature of 30 degree C, pH of 3.5 and initial xylose concentration of 60 g/l. It is observed that maximum production of xylitol is obtained for an initial yeast extract concentration of 4 g/l. It is seen that maximum xylitol concentration of 17.96 g/l, maximum xylitol yield of 0.299 g/g, maximum xylitol volumetric productivity of 0.748 g/g.h and maximum specific productivity of 0.0125 g/g.h were obtained for an initial extract concentration of 4 g/l.