Document Detail

Factors that affect the biosynthesis of xylitol by xylose-fermenting yeasts. A review.
MedLine Citation:
PMID:  9627388     Owner:  NLM     Status:  MEDLINE    
Xylitol is a sweetener with important technological properties like anticariogenicity, low caloric value, and negative dissolution heat. Because it can be used successfully in food formulations and pharmaceutical industries, its production is in great demand. Xylitol can be obtained by microbiological process, since many yeasts and filamentous fungi synthesize the xylose reductase enzyme, which catalyses the xylose reduction into xylitol as the first step in the xylose metabolism. The xylitol production by biotechnological means has several economic advantages in comparison with the conventional process based on the chemical reduction of xylose. The efficiency and the productivity of this fermentation chiefly depends upon the microorganism and the process conditions employed. In this mini-review, the most significant upstream parameters on xylitol production by biotechnological process are described.
S S Silva; M G Felipe; I M Mancilha
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Publication Detail:
Type:  Comparative Study; Journal Article; Research Support, Non-U.S. Gov't; Review    
Journal Detail:
Title:  Applied biochemistry and biotechnology     Volume:  70-72     ISSN:  0273-2289     ISO Abbreviation:  Appl. Biochem. Biotechnol.     Publication Date:  1998  
Date Detail:
Created Date:  1998-08-24     Completed Date:  1998-08-24     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  8208561     Medline TA:  Appl Biochem Biotechnol     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  331-9     Citation Subset:  IM    
Department of Biotechnology, Faculty of Chemical Engineering of Lorena, São Paulo, Brazil.
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MeSH Terms
Polysaccharides / chemistry
Sweetening Agents*
Xylitol / biosynthesis*
Xylose / chemistry
Yeasts / metabolism*
Reg. No./Substance:
0/Polysaccharides; 0/Sweetening Agents; 0/Xylose; 8024-50-8/hemicellulose; 87-99-0/Xylitol

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