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Appl Environ Microbiol. 1969 December; 18(6): 1031-1035
Copyright © 1969 American Society for Microbiology. All Rights Reserved.

Microbial Production of Xylitol from Glucose¹

^a Noda Institute for Scientific Research, Noda-shi, Chiba-ken, Japan

ABSTRACT

A microbiological method is described for the production of xylitol, which is used as a sugar substitute for diabetics. A sequential fermentation process yielded 9.0 g of xylitol from 77.5 g of glucose via D-arabitol and D-xylulose. Candida guilliermondii var. soya (ATCC 20216) consumed 5.1 g of D-xylulose and produced 2.8 g of xylitol per 100 ml. Pentitol production from D-xylulose by yeasts was divided into three types: I, yeast-produced xylitol; II, yeast-produced D-arabitol; and III, yeast-produced xylitol and D-arabitol. D-Xylulose, but not glucose, was dissimilated to xylitol by yeasts under aerobic conditions.

¹ A preliminary report on this topic was presented at the annual meeting of the Agricultural and Chemical Society of Japan, 1-4 April 1969.