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KMID : 1007519980070040282
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Food Science and Biotechnology
1998 Volume.7 No. 4 p.282 ~ p.285
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Effect of Redox Potential on Xylitol Production by Cadida tropicalis
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Kim, Sang-Yong
Kim, Jung-Hoe/Oh, Deok-Kun
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Abstract
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The effect of redox potential on xylitol production by Candida tropicalis was investigated. The redox potential was found to be useful for monitoring the dissolved oxygen (DO) level in culture media, especially when the DO level was low. In creasing agitation speed in a 5 L fermentor resulted in an increased culture redox potential as well as enhanced cell growth. Xylitol production was maximized at a redox potential of 140 mV. A 2-stage xylitol production strategy was devised, with stage 1 involving rapid production of cells under well-aerated conditions, and stage w involving cultivation with reduced aeration such that the culture medium totally containing 300g/L xylose after 66 hr fermentation. The volumetric productivity of xylitol during the fermentation was 3.79 g/L?·hr.
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