Evaluation of some lignocellulosic byproducts of food industry for microbial xylitol production by Candida tropicalis.

Kubra Eryasar,Seda Karasu-Yalcin

doi:10.1007/s13205-016-0521-8

Abstract

Some lignocellulosic food byproducts such as potato peels, wheat bran, barley bran and chestnut shells were evaluated as potential sources of xylose for microbial xylitol production by yeasts. Potential yeast strains were selected after screening xylitol production of some indigenous yeasts in a defined fermentation medium. Candida tropicalis strains gave the highest results with 83.28 and 54.07 g/L xylitol production from 100 g/L xylose. Lignocellulosic materials were exposed to acid hydrolysis at different conditions. Chestnut shells gave the highest xylose yield and the hydrolysate of chestnut shells was used in further experiments in which xylitol productions of two potential C. tropicalis strains were investigated. Combined detoxification method including evaporation, overliming and activated charcoal with the use of threefold concentration and also yeast extract supplementation suggested to be efficient for both growth and product formation in chestnut shell hydrolysate in which 40 % xylitol yield was obtained. It was concluded that detoxified and fortified chestnut shell hydrolysate could be a potential medium for xylitol production.

Highlights

Xylitol is a naturally occurring five-carbon sugar alcohol that is used commercially as a natural sweetener in various food products
Some lignocellulosic food byproducts such as potato peels, wheat bran, barley bran and chestnut shells were evaluated as potential sources of xylose for microbial xylitol production by yeasts
Chestnut shells gave the highest xylose yield and the hydrolysate of chestnut shells was used in further experiments in which xylitol productions of two potential C. tropicalis strains were investigated

Summary

Introduction

Xylitol is a naturally occurring five-carbon sugar alcohol that is used commercially as a natural sweetener in various food products. It is principally used in certain sweetened products such as confectionery, in personal health products such as mouthwash and toothpaste, and in the pharmaceutical industry such as a sweetener or coating agent for pharmaceutical products (Rafiqul and Mimi Sakinah 2013). Commercial chemical production of xylitol is based on hydrogenation of xylose in a nickel-catalysed process which is an energy and cost-demanding. Xylitol is an intermediate metabolite of xylose utilization by microbial strains. Candida guilliermondii, Candida athensensis, Candida parapsilosis and Debaryomyces hansenii are among the yeast species reported to produce high yields of xylitol (Albuquerque et al 2015b; Mohamad et al 2015)

Objectives

Methods

Results