Abstract
Xylitol is a sugar alcohol that is used as a sweetener for diabetics and also for other purposes (e.g., in chewing gum). Industrially, xylitol is manufactured through a chemical process that has some disadvantages, including a high energy requirement, extensive purification steps, and a high cost of product. The microbial production of xylitol has been examined as an alternative to the chemical process, which on an industrial scale is time-consuming mainly due to sterilization and inoculum development. The enzymatic production of xylitol from lignocellulosics is an attractive and promising alternative to the chemical process, potentially eliminating the major disadvantages of conventional processes. This article reviews the literature on xylitol production processes and identifies ways to further improve xylitol synthesis to compete with the current chemical process.
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