Premium
Fermentation of Sugarcane Bagasse Hemicellulose Hydrolysate to Xylitol by a Hydrolysate‐Acclimatized Yeast
Author(s) -
CHEN LIFU,
GONG CHENGSHUNG
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb13315.x
Subject(s) - hydrolysate , hemicellulose , xylitol , bagasse , xylose , yeast , food science , fermentation , chemistry , biochemistry , biology , hydrolysis , microbiology and biotechnology
ABSTRACT The yeast strain, Candida sp B‐22, which has an increased tolerance to untreated neutralized sugarcane bagasse hemicellulose hydrolysate has been isolated by a continuous adaptation‐selection technique which allows yeasts to overcome the inhibitory effect of extraneous chemicals in hydrolysate. With this yeast, xylitol is produced from untreated full‐strength hydrolysate in a yield of over 85% of the theoretical value. A final xylitol concentration of 94.74 g/L was obtained from 105.35 g/L D‐xylose in hemicellulose hydrolysate after 96 hr of incubation.