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- Type of Document: M.Sc. Thesis
- Language: Farsi
- Document No: 40064 (06)
- University: Sharif University of Technology
- Department: Chemical and Petroleum Engineering
- Advisor(s): Alemzade, Iran
- Abstract:
- Xylitol is a sugar alcohol or polyol that has been used as a food additive and sweetening agent due to Its high sweetening power, anti-cariogenic properties and possibilities for use in diabetic food products, makes xylitol an attractive sucrose substitute in a wide variety of foods and beverages. Xylitol is a five carbon polyol or pentitol obtained by the hydrogenation of xylose. xylitol could be produced from xylose in rice seed coats medium by Saccharomyces cerevisiae. For xylitol production, S.cerevisiae was grown in preculture medium at 30°C and agitated at 120 rpm on a rotary platform shaker. The cells were harvested after 20hr, were centrifuged and transferred to the production medium. Fermentation was carried out in 250 ml Erlenmeyer flasks at 30°C and agitated at 120 rpm on rotary platform shaker. This study presents the influence of pH, fermentation time, fermentation temprature and type of substrate, concentration of inculumn, kind of production medium, particle size of substrate in xylitol production by Saccharomyces cerevisiae. The results showed that, maximal xylitol concentration was obtained after 24hr of fermentation in 30°C and at pH 4 and for sugarcane bagasse, xylitol production was more significant, due to its high content of xylose.also addition of 10%v/v of inculumn produced maximum amount of xylitol. If particle size of substrate was smaller, xylitol production was more significant
- Keywords:
- Saccharomyces Cerevisiae ; Rice Husk ; Optimization ; xylitol
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