Abstract
Xylitol, a naturally occurring sugar alcohol, is produced chemically on a large scale. This study was carried out to locally produce xylitol using yeast isolates, which were isolated from palm wine. The yeast Saccharomyces species were identified using morphological characteristics and biochemical tests. Xylitol production was carried out at 30 °C using glucose and D-xylulose, which were added to the mineral media. From the results we obtained, the Saccharomyces species isolated can be used for biological production of xylitol.
Highlights
Over the past years, there have been increases in the consumption of sugars in foods
The use of yeast has been cited as a better alternative towards reducing the burgeoning cost of xylitol production
The pH and turbidity optical density (OD fluxes) followed similar trend in all the screening experiments (See Figures 3.0a,b - 4.0a,b). This may be due to the different potentials in the utilization of the amended sugars (Dxylulose and glucose)
Summary
There have been increases in the consumption of sugars in foods. This has negatively impacted the health of consumers leading to a dramatic upsurge in health-related diseases such as obesity and diabetes. Polyols or sugar alcohols are the best alternatives because when they are used as bulk sweeteners, they offer benefits such low-calorie in-take, prebiotic effects, and promotion of dental health that might be helpful in the control of diabetes, and weight control. Food additives are regarded as substances added to foodstuff to perform certain technological functions such as give color, sweeten, or help in food preservation [1]. Food depends mainly on additives in foods that are allowed or tolerated only when they are harmless to one’s health. Advances in biological studies and re-orientation of people’s lifestyles have resulted in sweeteners being found in almost all food products
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