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Xylitol production by liquid emulsion membrane encapsulated yeast cells
Author(s) -
Sirisansaneeyakul Sarote,
Chainoy Rittikorn,
Vanichsriratana Wirat,
Srinophakun Thongchai,
Chisti Yusuf
Publication year - 2009
Publication title -
journal of chemical technology and biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.64
H-Index - 117
eISSN - 1097-4660
pISSN - 0268-2575
DOI - 10.1002/jctb.2161
Subject(s) - xylitol , xylose , yeast , chemistry , emulsion , membrane , yield (engineering) , food science , fermentation , chemical engineering , biochemistry , chromatography , materials science , engineering , metallurgy
BACKGROUND: Liquid emulsion membrane (LEM)‐encapsulated live cells can be used to produce various products. This work reports on LEM‐encapsulated cells for producing xylitol and models the production process. RESULTS: Encapsulated cells of Candida mogii ATCC 18364 were used to produce xylitol from xylose. Soybean oil LEM consisting of 5% (w/v) lanolin and microwaxes was found most suitable for this process. The LEM‐encapsulated cells were immobilized in a tubular biocatalytic loop. Xylitol was produced under oxygen‐limited and aerobic conditions. Xylitol productivity and yield were 0.005 g L −1 h −1 and 0.52 g g −1 , respectively, for oxygen‐limited operation. Under aerobic conditions, xylitol productivity increased greatly to 0.022 g L −1 h −1 , but yield on xylose declined to 0.49 g g −1 . A mathematical model successfully described substrate consumption and product formation in the LEM‐immobilized cell system. CONCLUSION: Potentially, immobilized cell LEM systems are useful for certain fermentations and they can be successfully modeled, as shown by the example of xylitol from xylose process. Copyright © 2009 Society of Chemical Industry