Journal
APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY
Volume 131, Issue 1-3, Pages 870-879Publisher
HUMANA PRESS INC
DOI: 10.1385/ABAB:131:1:870
Keywords
Candida magnoliae; fructophilic yeast; fructose utilization; erythritol
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Candida magnoliae isolated from honeycomb is an industrially important yeast with high erythritol-producing ability. Erythritol has been used as functional sugar substitute for various foods. In order to analyze the physiological properties of C. magnoliae, a study on sugar utilization pattern was carried out. The fermentation kinetics of glucose and fructose revealed that C. magnoliae has the discrepancy in glucose and fructose utilization when it produces erythritol. In contrast to most yeasts, C. magnoliae showed preference for fructose to glucose as a carbon source, deserving the designation of fructophilic yeast. Such a peculiar pattern of sugar utilization in C. magnoliae seems to be related to the evolutionary environment.
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