DOI: 10.1128/am.18.6.1031-1035.1969. Microbial Production of Xylitol from Glucose

Microbial Production of Xylitol from Glucose

10.1128/am.18.6.1031-1035.1969

Crossref journal-article

American Society for Microbiology

Applied Microbiology (235)

Abstract

A microbiological method is described for the production of xylitol, which is used as a sugar substitute for diabetics. A sequential fermentation process yielded 9.0 g of xylitol from 77.5 g of glucose via D-arabitol and D-xylulose. Candida guilliermondii var. soya (ATCC 20216) consumed 5.1 g of D-xylulose and produced 2.8 g of xylitol per 100 ml. Pentitol production from D-xylulose by yeasts was divided into three types: I, yeast-produced xylitol; II, yeast-produced D-arabitol; and III, yeast-produced xylitol and D-arabitol. D-Xylulose, but not glucose, was dissimilated to xylitol by yeasts under aerobic conditions.

Bibliography

Onishi, H., & Suzuki, T. (1969). Microbial Production of Xylitol from Glucose. Applied Microbiology, 18(6), 1031â1035.

Authors 2

Hiroshi Onishi (first)
Toshiyuki Suzuki (additional)

References 0 Referenced 57

None

Dates

Type	When
Created	4 years, 9 months ago (Dec. 5, 2020, 3:11 a.m.)
Deposited	3 years, 6 months ago (Feb. 23, 2022, 5:29 a.m.)
Indexed	1 year, 1 month ago (July 20, 2024, 8:50 p.m.)
Issued	55 years, 9 months ago (Dec. 1, 1969)
Published	55 years, 9 months ago (Dec. 1, 1969)
Published Print	55 years, 9 months ago (Dec. 1, 1969)

Funders 0

None

BibTeX

@article{Onishi_1969, title={Microbial Production of Xylitol from Glucose}, volume={18}, ISSN={0003-6919}, url={http://dx.doi.org/10.1128/am.18.6.1031-1035.1969}, DOI={10.1128/am.18.6.1031-1035.1969}, number={6}, journal={Applied Microbiology}, publisher={American Society for Microbiology}, author={Onishi, Hiroshi and Suzuki, Toshiyuki}, year={1969}, month=dec, pages={1031–1035} }

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