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. 1969 Dec;18(6):1031–1035. doi: 10.1128/am.18.6.1031-1035.1969

Microbial Production of Xylitol from Glucose1

Hiroshi Onishi a, Toshiyuki Suzuki a
PMCID: PMC378187  PMID: 5370655

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.

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Selected References

These references are in PubMed. This may not be the complete list of references from this article.

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