Fermentative Production of Erythritol from Cane Molasses Using Candida magnoliae: Media Optimization, Purification, and Characterization

Abstract

Erythritol is a natural, zero-calorie sweetener that can be used as a sugar substitute and humectant for different products such as confectionaries, tablets, etc. Methods such as extraction and chemical synthesis for erythritol synthesis are not feasible or sustainable due to lower yield and higher operating costs. In the present study, erythritol is produced through the submerged fermentation of cane molasses, a by-product of the cane sugar industry, in the presence of the osmophilic yeast Candida magnoliae. Erythrose reductase enzyme assay was used for quantifying erythritol yield. Plackett–Burman’s design screened the three most influential factors viz. molasses, yeast extract, and KH2PO4 out of 12 contributing factors. Further, the concentration of molasses (200–300 g/L), yeast extract (9–12 g/L), and KH2PO4 (2–5 g/L) were optimized using response surface methodology coupled with numerical optimization. The optimized erythritol yield (99.54 g·L−1) was obtained when the media consisted of 273.96 g·L−1 molasses, 10.25 g·L−1 yeast extract, and 3.28 g·L−1 KH2PO4 in the medium. After purification, the liquid chromatography–mass spectrometry (LC-MS) analysis of erythritol crystals from this optimized fermentation condition showed 94% purity. Glycerol was produced as the side product (5.4%) followed by a trace amount of sucrose and mannitol. The molecular masses of the erythritol were determined through mass spectrometry by comparing [M + Na] + ions. Analysis in electrospray (ES) positive mode gave (m/z) of 145.12 [M + 23]. This study has reported a higher erythritol yield from molasses and used osmotolerant yeast Candida magnoliae to assimilate the sucrose from molasses.

Unlocking the Potential of Fermentation in Cosmetics: A Review

“…Research on yeast metabolism and genetic engineering to increase yield and productivity and on the utilization of low-cost substrates is directed to reduce production costs. Recent studies show how Y. lipolytica can utilize pure or crude glycerol for erythritol production [84] and Candida magnoliae is able to assimilate the sucrose content of cane molasses and convert it to erythritol [85].…”

Re‐evaluation of erythritol (E 968) as a food additive

“…For example, researchers in China have reported that erythritol is produced commercially by fermentation using microorganisms giving high yields, such as Aureobasidium sp., Torula corallina , Candida magnoliae , Moniliella sp., Pseudozyma tsukubaensis , Clavispora lusitaniae and Yarrowia lipolytica (e.g. Eszterbauer & Nemeth, 2022 ; Huang et al., 2023 ; Jeya et al., 2009 ; Khatape et al., 2022 ; Lee et al., 2003 ; Moon et al., 2010 ; Seshadrinathan & Chakraborty, 2022 ; Shukla et al., 2023 ). Alternative fermentation techniques, e.g.…”

Effect on Ionic Composition and Tonic Parameters of Sweeteners Used in the Production of Functional Beverages

“…Significant consumption of erythritol can cause side effects such as abdominal pain and diarrhoea. In addition, erythrol shows health-promoting effects on the body through its antioxidant properties and reducing the risk of developing dental caries, thanks to stopping the fermentation of sugars by the bacteria responsible for the formation of dental cavities [18].…”