Abstract
Xylitol, a pentahydroxy chiral polyol, is a natural noncaloric sweetener with a wide spectrum of applications in food, confectionary, and pharmaceutical industries because of its advantageous properties. Industrial-scale production of xylitol from D-xylose derived from hemicellulosic hydrolysates is usually done by a chemical process by catalytic hydrogenation under high pressure and temperature. However, the sustainability issue boosted the biotechnological process. Much of the research is being focused on engineering metabolic pathways to improve the biological production of xylitol in both native xylitol-producing and nonproducing-fungal strains. This chapter provides a limelight on native fungal strains and the advances made in fungal metabolic engineering to increase the production of xylitol.
Published Version
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