The ability of a novel strain Scheffersomyces (syn. Candida) shehatae isolated from rotten wood to produce arabitol

• Autorzy: Kordowska-Water M. , Kuzdralinski A. , Czernecki T. , Targonski Z. , Frac M. , Oszust K.
• Języki publikacji: EN

Abstrakty

EN

Arabitol is a polyalcohol which has about 70% of the sweetness of sucrose and an energy density of 0.2 kcal/g. Similarly to xylitol, it can be used in the food and pharmaceutical industries as a natural sweetener, a texturing agent, a dental caries reducer, and a humectant. Biotechnological production of arabitol from sugars represents an interesting alternative to chemical production. The yeast Scheffersomyces shehatae strain 20BM-3 isolated from rotten wood was screened for its ability to produce arabitol from L-arabinose, glucose, and xylose. This isolate, cultured at 28°C and 150 rpm, secreted 4.03 ± 0.00 to 7.97 ± 0.67 g/l of arabitol from 17–30 g/l of L-arabinose assimilated from a medium containing 20–80 g/l of this pentose with yields of 0.24 ± 0.00 to 0.36 ± 0.02 g/g. An optimization study demonstrated thatpH 4.0, 32°C, and a shaking frequency of 150 rpm were the optimum conditions for arabitol production by the investigated strain. Under these conditions, strain 20BM-3 produced 6.2 ± 0.17 g/l of arabitol from 17.5 g/l of arabinose after 4 days with a yield of 0.35 ± 0.01 g/g. This strain also produced arabitol from glucose, giving much lower yields, but did not produce it from xylose. The new strain can be successfully used for arabitol production from abundantly available sugars found in plant biomass.

• Wydawca: -
• Czasopismo: Polish Journal of Microbiology
• Rocznik: 2017
• Tom: 66
• Numer: 3
• Opis fizyczny: p.335-343,fig.,ref.

Twórcy

autor

Kordowska-Water M.

• Department of Biotechnology, Human Nutrition and Science of Food Commodities, University of Life Sciences in Lublin, Lublin, Poland

autor

Kuzdralinski A.

• Department of Biotechnology, Human Nutrition and Science of Food Commodities, University of Life Sciences in Lublin, Lublin, Poland

autor

Czernecki T.

• Department of Biotechnology, Human Nutrition and Science of Food Commodities, University of Life Sciences in Lublin, Lublin, Poland

autor

Targonski Z.

• Department of Biotechnology, Human Nutrition and Science of Food Commodities, University of Life Sciences in Lublin, Lublin, Poland

autor

Frac M.

• Laboratory of Molecular and Environmental Microbiology, Department of Plant and Soil System, Institute of Agrophysics, Polish Academy of Sciences, Poland

autor

Oszust K.

• Laboratory of Molecular and Environmental Microbiology, Department of Plant and Soil System, Institute of Agrophysics, Polish Academy of Sciences, Poland

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Identyfikatory

DOI

10.5604/01.3001.0010.4863