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Influence of pH on the xylose reductase activity of Candida guilliermondii during fed‐batch xylitol bioproduction
Author(s) -
Godoy de Andrade Rodrigues Denise Celeste,
da Silva Silvio Silvério,
Vitolo Michele
Publication year - 2002
Publication title -
journal of basic microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.58
H-Index - 54
eISSN - 1521-4028
pISSN - 0233-111X
DOI - 10.1002/1521-4028(200206)42:3<201::aid-jobm201>3.0.co;2-#
Subject(s) - xylitol , bioproduction , xylose , chemistry , industrial fermentation , fermentation , food science , biochemistry
The influence of pH on the xylose reductase (XR) activity was studied. The fed‐batch fermentation using exponential feeding rate was employed to produce xylitol. The feeding started when the xylose concentration in the fermenter reached 50 g/l and the pH was adjusted to 2.5, 4.0 or 6.0. The best results for XR activity (0.567 U/mg protein ) and xylitol volumetric productivity (1.06 g/l.h) were achieved with pH 6.0.