Effects of pH and Aeration Conditions on Xylitol Production by Candida and Hansenula Yeasts

Authors

  • Zoltán Mareczky
    Affiliation

    Budapest University of Technology and Economics

  • Anikó Fehér
  • Csaba Fehér
    Affiliation

    Budapest University of Technology and Economics

  • Zsolt Barta
    Affiliation

    Budapest University of Technology and Economics

  • Katalin Réczey
    Affiliation

    Budapest University of Technology and Economics

https://doi.org/10.3311/PPch.8116

Abstract

During the fermentative production of xylitol the following environmental parameters have a controlling effect on the xylitol yield: concentration of monosaccharides, temperature, aeration and pH. The purpose of the present work was to evaluate xylitol production by four yeast strains at different pH values and oxygen transfer rates (OTRs). The highest xylitol yields were obtained under the following conditions:
Candida parapsilosis: pH 5.0, OTR 6.1 mmol L-1 h-1;
Candida guilliermondii: pH 4.5, OTR 5.7 mmol L-1 h-1;
Candida boidinii: pH 6.0, OTR 5.7 mmol L-1 h-1;
Hansenula anomala: pH 4.5, OTR 2.8 mmol L-1 h-1 using 50 g L-1 initial xylose concentration.

Keywords:

xylitol fermentation, Candida and Hansenula yeasts, aeration, shake flask fermentation

Published Online

2015-10-07

How to Cite

Mareczky, Z., Fehér, A., Fehér, C., Barta, Z., Réczey, K. “Effects of pH and Aeration Conditions on Xylitol Production by Candida and Hansenula Yeasts”, Periodica Polytechnica Chemical Engineering, 60(1), pp. 54–59, 2016. https://doi.org/10.3311/PPch.8116

Issue

Section

Articles