Xylitol fermentation characteristics with a newly isolated yeast Wickerhamomyces anomalus WA.

Yuanzhen Deng, Xiuyuan Luo, Huanyuan Wang, Shubo Li, Jingjuan Liang, Zongwen Pang

Fungal biology 2024 Apr

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Xylitol is an increasingly popular functional food additive, and the newly isolated yeast Wickerhamomyces anomalus WA has shown extensive substrate utilization capability, with the ability to grow on hexose (d-galactose, d-glucose, d-mannose, l-fructose, and d-sorbose) and pentose (d-xylose and l-arabinose) substrates, as well as high tolerance to xylose at concentrations of up to 300 g/L. Optimal xylitol fermentation conditions were achieved at 32 °C, 140 rpm, pH 5.0, and initial cell concentration OD600 of 2.0, with YP (yeast extract 10 g/L, peptone 20 g/L) as the optimal nitrogen source. Xylitol yield increased from 0.61 g/g to 0.91 g/g with an increase in initial substrate concentration from 20 g/L to 180 g/L. Additionally, 20 g/L glycerol was found to be the optimal co-substrate for xylitol fermentation, resulting in an increase in xylitol yield from 0.82 g/g to 0.94 g/g at 140 rpm, enabling complete conversion of xylose to xylitol. Copyright © 2024 British Mycological Society. Published by Elsevier Ltd. All rights reserved.

Citation

Yuanzhen Deng, Xiuyuan Luo, Huanyuan Wang, Shubo Li, Jingjuan Liang, Zongwen Pang. Xylitol fermentation characteristics with a newly isolated yeast Wickerhamomyces anomalus WA. Fungal biology. 2024 Apr;128(2):1657-1663