Specific features of fermentation of D-xylose and D-glucose by xylose-assimilating yeasts

被引：12
作者：
Yablochkova, EN
Bolotnikova, OI
Mikhailova, NP
Nemova, NN
Ginak, AI
机构：
[1] St Petersburg State Univ, St Petersburg 198904, Russia
[2] Petrozavodsk State Univ, Petrozavodsk 185640, Russia
来源：
APPLIED BIOCHEMISTRY AND MICROBIOLOGY | 2003年 / 39卷 / 03期
关键词：
D O I：
10.1023/A:1023523510401
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
The ability to assimilate D-glucose and D-xylose was studied in 21 yeast species of the following genera: Candida, Kluyveromyces, Pachysolen, Pichia, and Torulopsis. All the cultures fermented D-glucose with the formation of ethanol. During the assimilation of D-xylose, ethanol was produced by P stipitis and C shehatae, whereas xylitol was produced by C didensiae, C intermediae, C parapsilosis, C silvanorum, C tropicalis, K. fragilis, K. marxianus, R guillermondii, and T molishiama. The yeast P tannophilus produced comparable amounts of both alcohols. The possible use of xylose-assimilating yeasts for the production of xylitol and ethanol is discussed.
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页码：265 / 269
页数：5
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