木糖醇的发酵法生产

木糖醇的发酵法生产徐俊郑建仙葛亚中(,510640):,,pH:,,pH4~6,48~30e:,,,FermentativeProductionofXylitolXuJun,ZhenJianxian,GeYazhong(InstituteofFood&Bio_engineering,SouthChinaUniversityofTechnology,Guangzhou510640)Abstract:Fermentativeproductionofxylitolisapromisingprocess.Therearemanykindsofmicroorganismthatcanproducexylitol,inwhichyeastisthebestproducerofxylitol.Therearemanyfactorsintheprocessofxylitol,suchasaerationrate,xylitolconcentration,nitrogensources,pHandtemperature.Atpresent,studiesindicate:thehigherlevelofaerationratere-quiredonlyattheearlierphaseofcultivationandthereafteritshouldbedecreasedtothelowerleveloftherespirationofthem-icroorganism.Ammoniumsaltsisthebestinorganicnitrogensources,andyeastextractisthebestorganicnitrogensources.TherangeofpHoptimumis4~6,andtherangeoftemperature48~30e.Keywords:Xylitol,Sugaralcohol,Functionalsweetener,Fermentation,,,,,:,,,,,11.1,En-terobacterLiquaefaciens,Myobactenumsmegmatis,(Corymebacterumsp.),M.smegmatis,70%100g/L,0.35g/(L#h),,5--D-,5-,3-,4456ChinaFoodAdditives2003No15))),2.2,,ByssochlamysNeurosporaspp.,50g/LFusariumxysporum2,(1g/L)Petromycesalbertensis100g/L10,39.8g/L2.8g/L1.3,Candida,C.guilliermondii,C.tropicalis,C.mogii,C.parasilo-sis:¹Debaryomyces,D.hanseniiºPachysolen,P.tannophilus»Saccharomyces¼Schyzosaccharomyces2:133.1,(Candida)Hanesula(Klyuveromyces)(Pichia),,C.guillermondii,0.63g/g,Debaromyceshansenii,,,,Pichiastipitis,,P.tannophilusC.tropicalisNADPH,,NADPHNADH,,,NADHNAD+,NADH/NAD+,NAD+14556ChinaFoodAdditives2003No151XRXDHXR/XDHNADH-XRNADPH-XRNADH/NADPHD.hansenii2.72*91470.94PGirio4.22*52232.26(1994)12.93*58511.14C.boidinii0.17*2.1Vandesda0.23*1.9(1995)0.3*1.80.4*1.250.5*1.1C.guilliermondii0.0120.1940.06Nolleau0.0220.3710.06(1993)0.0500.5210.1C.parapsilosis0.1610.4160.39Nolleau0.0120.1320.09(1993)0.0600.0860.07C.guilliermondii0.4001.1300.0030.4000.0075Nolleau0.3550.4550.0010.3550.0028(1995)C.parapsilosis0.0950.4000.0150.0950.1578Nolleau0.1300.3500.0010.1300.0077(1995)C.parapsilosis0%+0.450.460.98Kim0.7%+0.470.550.85(1997)3%+0.351.020.34P.tannophilus0.060.051.14Hahn0.170.220.76-Ha##gerdal0.0020.010.14(1994)*mmol/L/min;+,,,,,,3.2,,,,,,,,,20~50g/L,C.guillemondiiLmaxC.mogii,Lmax5~10g/L100g/L150g/L,C.tropicallis,,1.78g/(L#h)2.44g/(L#h)P.tannophilus,C.tropicalisC.guilliermondii,60,200,100200g/L5,5.5,P.tannophilus10g/L,(5~8g/L),P.tannophilus(S.cerevisiae),,2,,150~200g/L,,,4656ChinaFoodAdditives2003No154756ChinaFoodAdditives2003No15(p)Debaryomyceshansenii:v/V=1/5,180rpm,24e,pH=5.7,X0=3g/L(Dominguez,1997)(t)Candidasp.:v/V=2/5,160rpm,30e,pH=6,X0=5g/L(ChenGong,1985)(w)C.boidinii:v/V=2/5,125rpm,30e,pH=-,X0=1.3g/L(Vandeska,1995)(s)C.boidinii:v/V=1/5,100rpm,28e,pH=-,X0=-(Vongsuvanlerttani,1989)($)C.tropicals:v/V=2/5,-rpm,30e,pH=-,X0=-(Gong,1981)(u)P.tannophilus:v/V=-,100rpm,29e,pH=-,X0=1.3g/L(Thonart,1987)(r)C.gullermondii:v/V=4/5,150rpm,30e,pH=6,X0=-(Meyrial,1991)(o)C.gullermondii:v/V=1/5,150rpm,30e,pH=5,X0=-(Ojamo,1994)210g/L300g/L,Cadidaguillermondii,,300g/L,0.75g/g,82.6%200g/L,,10g/L2.4,20g/L~50g/L,Petromycesalbertensis,100g/L,150g/L,D-3.3,,,6--D-NADPHP.tannophilus,,NADPH6--D-,C.shehatae84,,,16.7g/L30.6g/LHaritsu31020g/L,20g/L(90%)400mL/min100g/L,1.78g/(L#h),Pichia,,3.4,,CandidaSchizosaccharomyces,,,,,,Candidaparapsilosis,5g/L,,5g/L,,,,Cadidaguillermomdii,,,3.5pH,pHD.hanseniipH5.5,(Candi-dasp.)pH4~6,C.parasilosis4.5~5,C.guilliermondii6.0,C.boidinii7P.tannophiluspH8,C.tropicalispH4pHC.shehatae4856ChinaFoodAdditives2003No15,pH,pH4.5C.guilliermondii,pH4.0~6.0,pH24~45e,28~30e30e37e,P.tannophilus,C.guilliermondii35e,30~35e1.CarlaJ.S.M.Silva,InšsC.Roberto,ProcessBiochemistry,36:1119~1124,20012.Chen,L.F.&Gong,C.S.,JournalofFoodScience,50:226~228,19853.DomŠnguez,J.M.,Gong,C.S.&Tsao,G.T.,AppliedBiochemistryandBiotechnology,63-65:117~127,19974.Girio,F.M.,Roseiro,J.C.,S‚-Machado,P.,Duarte_Reis,A.R.&Amaral_collaco,M.T.,EnzymeMicrobiologyTechnology,16:1074~1078,19945.Gong,C.S.,Chen,L.F.&Tsao,G.T.,BiotechnologyLetters,3:125~30,19816.Hahn_Ha##gerdal,B.,Jeppsson,H.Skoog,K.&Prior,B.A.,En-zymeMicrobiologyTechnology,16:933~943,19947.JuanCarlosParajŽ,HerminiaDomŠnguez&Jos†ManuelDomŠnguez,Bioresourcetechnology,65:191~201,19988.JuanCarlosParajŽ,HerminiaDomŠnguez&Jos†ManuelDomŠnguez,Bioresourcetechnology,65:203~212,19989.JuanCarlosParajŽ,HerminiaDomŠnguez&Jos†ManuelDomŠnguez,Bioresourcetechnology,66:25~40,199810.Kim,S.Y.,Kim,J.H.&Oh,D.K.,JournalofFermentationBioengineering,83:267~270,199711.Meyrial,V.,Delgenes,J.P.Moletta,R.&Navarro,J.M.,Biotechnologyletters,13:281~286,199112.Nolleau,V.,Preziosi_Belloy,L.,Delgenes,J.P.&Navarro,J.M.,CurrentMicrobiology,4:417~423,199513.Nolleau,V.,Preziosi_Belloy,L.&Navarro,J.M.,BiotechnologyLetters,4:417~423,199514.Ojamo,H.InYeastXyloseMetabolismandXylitolProduction,TechnicalResearchCentreofFinland.VTTPublications,Espoo,Finlandia.15.PoonamNigam&Dalelsingh,ProcessBiochemistry,30(2):117~124,199516.Thonart,P.,GŽmez,J.,Foucart,M.&Paquot,M.MedicineFac-ultyLandbouww.RijksuniversitatGent,52:1517~1528,198717.Vandeska,E.,Amartey,S.,Kuzmanova,S.&Jeffries,T.,WorldJournalofMicrobi