Biological production of xylitol by using nonconventional microbial strains
Xylitol (C 5 H 12 O 5 ), an amorphous sugar alcohol of crystalline texture has received great interest on the global market due to its numerous applications in different industries. In addition to its high anticariogenic and sweetening properties, characteristics such as high solubility, stability a...
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| Veröffentlicht in: | World journal of microbiology & biotechnology 2022-12, Vol.38 (12), p.249-249, Article 249 |
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| creator | Manishimwe, Clarisse Feng, Yifan Sun, Jingxiang Pan, Runze Jiang, Yujia Jiang, Wankui Zhang, Wenming Xin, Fengxue Jiang, Min |
| description | Xylitol (C
5
H
12
O
5
), an amorphous sugar alcohol of crystalline texture has received great interest on the global market due to its numerous applications in different industries. In addition to its high anticariogenic and sweetening properties, characteristics such as high solubility, stability and low glycemic index confer xylitol its fame in the food and odontological industries. Moreover, it also serves as a building-block in the production of polymers. As a result of the harmful effects of the chemical production of xylitol, the biotechnological means of producing this polyol have evolved over the decades. In contrast to the high consumption of energy, long periods of purification, specialized equipment and high production cost encountered during its chemical synthesis, the biotechnological production of xylitol offers advantages both to the economy and the environment. Non-
Saccharomyces
yeast strains, also termed as nonconventional, possess the inherent capacity to utilize
d
-xylose as a sole carbon source, unlike
Saccharomyces
species. |
| doi_str_mv | 10.1007/s11274-022-03437-8 |
| format | Article |
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5
H
12
O
5
), an amorphous sugar alcohol of crystalline texture has received great interest on the global market due to its numerous applications in different industries. In addition to its high anticariogenic and sweetening properties, characteristics such as high solubility, stability and low glycemic index confer xylitol its fame in the food and odontological industries. Moreover, it also serves as a building-block in the production of polymers. As a result of the harmful effects of the chemical production of xylitol, the biotechnological means of producing this polyol have evolved over the decades. In contrast to the high consumption of energy, long periods of purification, specialized equipment and high production cost encountered during its chemical synthesis, the biotechnological production of xylitol offers advantages both to the economy and the environment. Non-
Saccharomyces
yeast strains, also termed as nonconventional, possess the inherent capacity to utilize
d
-xylose as a sole carbon source, unlike
Saccharomyces
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5
H
12
O
5
), an amorphous sugar alcohol of crystalline texture has received great interest on the global market due to its numerous applications in different industries. In addition to its high anticariogenic and sweetening properties, characteristics such as high solubility, stability and low glycemic index confer xylitol its fame in the food and odontological industries. Moreover, it also serves as a building-block in the production of polymers. As a result of the harmful effects of the chemical production of xylitol, the biotechnological means of producing this polyol have evolved over the decades. In contrast to the high consumption of energy, long periods of purification, specialized equipment and high production cost encountered during its chemical synthesis, the biotechnological production of xylitol offers advantages both to the economy and the environment. Non-
Saccharomyces
yeast strains, also termed as nonconventional, possess the inherent capacity to utilize
d
-xylose as a sole carbon source, unlike
Saccharomyces
species.</description><subject>Antimicrobial agents</subject><subject>Applied Microbiology</subject><subject>Biochemistry</subject><subject>Biomass</subject><subject>Biomedical and Life Sciences</subject><subject>Biosynthesis</subject><subject>Biotechnology</subject><subject>Carbon</subject><subject>Carbon sources</subject><subject>Chemical synthesis</subject><subject>Consumption</subject><subject>Dehydrogenases</subject><subject>E coli</subject><subject>Energy consumption</subject><subject>Environmental Engineering/Biotechnology</subject><subject>Enzymes</subject><subject>Equipment costs</subject><subject>Ethanol</subject><subject>Food industry</subject><subject>Global marketing</subject><subject>Glucose</subject><subject>Life Sciences</subject><subject>Lignocellulose</subject><subject>Metabolism</subject><subject>Microbiology</subject><subject>Microorganisms</subject><subject>Pharmaceutical industry</subject><subject>Polymers</subject><subject>Production 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Min</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Biological production of xylitol by using nonconventional microbial strains</atitle><jtitle>World journal of microbiology & biotechnology</jtitle><stitle>World J Microbiol Biotechnol</stitle><date>2022-12-01</date><risdate>2022</risdate><volume>38</volume><issue>12</issue><spage>249</spage><epage>249</epage><pages>249-249</pages><artnum>249</artnum><issn>0959-3993</issn><eissn>1573-0972</eissn><abstract>Xylitol (C
5
H
12
O
5
), an amorphous sugar alcohol of crystalline texture has received great interest on the global market due to its numerous applications in different industries. In addition to its high anticariogenic and sweetening properties, characteristics such as high solubility, stability and low glycemic index confer xylitol its fame in the food and odontological industries. Moreover, it also serves as a building-block in the production of polymers. As a result of the harmful effects of the chemical production of xylitol, the biotechnological means of producing this polyol have evolved over the decades. In contrast to the high consumption of energy, long periods of purification, specialized equipment and high production cost encountered during its chemical synthesis, the biotechnological production of xylitol offers advantages both to the economy and the environment. Non-
Saccharomyces
yeast strains, also termed as nonconventional, possess the inherent capacity to utilize
d
-xylose as a sole carbon source, unlike
Saccharomyces
species.</abstract><cop>Dordrecht</cop><pub>Springer Netherlands</pub><doi>10.1007/s11274-022-03437-8</doi><tpages>1</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0959-3993 |
| ispartof | World journal of microbiology & biotechnology, 2022-12, Vol.38 (12), p.249-249, Article 249 |
| issn | 0959-3993 1573-0972 |
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| source | SpringerLink Journals - AutoHoldings |
| subjects | Antimicrobial agents Applied Microbiology Biochemistry Biomass Biomedical and Life Sciences Biosynthesis Biotechnology Carbon Carbon sources Chemical synthesis Consumption Dehydrogenases E coli Energy consumption Environmental Engineering/Biotechnology Enzymes Equipment costs Ethanol Food industry Global marketing Glucose Life Sciences Lignocellulose Metabolism Microbiology Microorganisms Pharmaceutical industry Polymers Production costs Review Saccharomyces Xylitol Yeast Yeasts |
| title | Biological production of xylitol by using nonconventional microbial strains |
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