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Effect of acetic acid on xylose fermentation to xylitol by Candida guilliermondii
Author(s) -
Felipe Maria G. A.,
Vieira Délia C.,
Vitolo Michele,
Silva Silvio S.,
Roberto Ines C.,
Manchilha Ismael M.
Publication year - 1995
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/jobm.3620350309
Subject(s) - xylitol , acetic acid , xylose , yeast , fermentation , chemistry , hydrolysate , food science , biochemistry , hydrolysis
The effect of acetic acid concentration on xylose fermentation to xylitol by Candida guilliermondii FTI 20037 was evaluated in semisynthetic medium containing different concentrations of the acid. Increasing acetic acid concentration up to 1.0 g/1 favored xylitol yield and productivity, with maximum values of 0.82 g/g and 0.57 g/.h1, respectively. The presence of acetic acid reduced cell production at all concentration. Furthermore, acetic acid was assimilated by the yeast together with the sugars and was depleted from the medium at concentrations of less than 3.0 g/1. The ability of this yeast to assimilate acetic acid suggests that these cells act as agents of medium detoxification. This behavior may lead to a viable microbiological process of xylitol production by C. guilliermondii FTI 20037 using xylose‐rich lignocel‐lulosic hydrolysates in which acetic acid is commonly present, causing inhibition of fermentative activity.