Challenges and prospects of xylitol production with whole cell bio-catalysis: A review

被引：123

作者：

Dasgupta, Diptarka ^{[1
]}

Bandhu, Sheetal ^{[1
]}

Adhikari, Dilip K. ^{[1
]}

Ghosh, Debashish ^{[1
]}

机构：

[1] Indian Inst Petr, CSIR, Acad Sci & Innovat Res AcSIR, Bio Fuels Div,Biotechnol Convers Area, Dehra Dun 248005, Uttarakhand, India

来源：

MICROBIOLOGICAL RESEARCH | 2017年 / 197卷

关键词：

Xylitol; Yeast; Gene modification; Co-factor; Bioprocess; RECOMBINANT SACCHAROMYCES-CEREVISIAE; XYLOSE REDUCTASE GENE; YEAST HEXOSE TRANSPORTERS; PICHIA-STIPITIS; COENZYME SPECIFICITY; CANDIDA-TROPICALIS; LIGNOCELLULOSIC BIOMASS; PENTOSE UTILIZATION; ETHANOL-PRODUCTION; CO-UTILIZATION;

D O I：

10.1016/j.micres.2016.12.012

中图分类号：

Q93 [微生物学];

学科分类号：

071005 ; 100705 ;

摘要：

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.

引用

页码：9 / 21

页数：13

共 130 条

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