Journal
MICROBIOLOGICAL RESEARCH
Volume 197, Issue -, Pages 9-21Publisher
ELSEVIER GMBH
DOI: 10.1016/j.micres.2016.12.012
Keywords
Xylitol; Yeast; Gene modification; Co-factor; Bioprocess
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Funding
- CSIR 12 Five Year Plan Project [CSC-0106/4, CSC-0116/4]
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Xylitol, as an alternative low calorie sweetener is well accepted in formulations of various confectioneries and healthcare products. Worldwide it is industrially produced by catalytic hydrogenation of pure D-xylose solution under high temperature and pressure. Biotechnological xylitol production is a potentially attractive replacement for chemical process, as it occurs under much milder process conditions and can be based on sugar mixtures derived from low-cost industrial and agri-waste. However, microbial fermentation route of xylitol production is not so far practiced industrially. This review highlights the challenges and prospects of biotechnological xylitol production considering possible genetic modifications of fermenting microorganisms and various aspects of industrial bioprocessing and product downstreaming. (C) 2017 Elsevier GmbH. All rights reserved.
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