High-level production of erythritol by mutants of osmophilic Moniliella sp.

Lin, Shihpin; Wen, Chiou-Yen; Wang, Peiming; Huang, Jang-Cheng; Wei, Chi-Liang; Chang, Jin-Wei; Chu, Wen-Shen

doi:10.1016/j.procbio.2010.03.003

Cited by 58 publications

(35 citation statements)

References 27 publications

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“…Its industrial manufacturing is based on fermentation processes led by osmophilic yeasts such as [16,21,22,26,32] as well as some species of lactic acid bacteria, i.e., Oenococcus oeni, Leuconostoc mesenteroides and Lactobacillus sanfranciscencis [33][34][35]. Eythritol can also be produced from glycerol by Yarrowia lipolytica MK1 [36][37][38].…”

Section: Productionmentioning

confidence: 99%

Sugar alcohols—their role in the modern world of sweeteners: a review

Grembecka

2015

Eur Food Res Technol

346

296

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observed. It was mainly due to the developments in biological studies, the change of a population lifestyle and the increase in the consumer awareness concerning food products. The health quality of food depends mainly on nutrients, but also on foreign substances such as food additives. The presence of foreign substances in the food can be justified, allowed or tolerated only when they are harmless to our health. Epidemic obesity and diabetes encouraged the growth of the artificial sweetener industry. There are more and more people who are trying to lose weight or keeping the weight off; therefore, sweeteners can be now found in almost all food products. There are two main types of sweeteners, i.e., nutritive and artificial ones. The latter does not provide calories and will not influence blood glucose; however, some of nutritive sweeteners such as sugar alcohols also characterize with lower blood glucose response and can be metabolized without insulin, being at the same time natural compounds. Sugar alcohols (polyols or polyhydric alcohols) are low digestible carbohydrates, which are obtained by substituting and aldehyde group with a hydroxyl one [1,2]. As most of sugar alcohols are produced from their corresponding aldose sugars, they are also called alditols [3]. Among sugar alcohols can be listed hydrogenated monosaccharides (sorbitol, mannitol), hydrogenated disaccharides (isomalt, maltitol, lactitol) and mixtures of hydrogenated mono-diand/or oligosaccharides (hydrogenated starch hydrolysates) [1,2,4].Polyols are naturally present in smaller quantities in fruits as well as in certain kinds of vegetables or mushrooms, and they are also regulated as either generally recognized as safe or food additives [5][6][7]. Food additives are substances that are added intentionally to foodstuffs in order to perform certain technological functions such as to give color, to sweeten or to help in food preservation.Abstract Epidemic obesity and diabetes encouraged the changes in population lifestyle and consumers' food products awareness. Food industry has responded people's demand by producing a number of energy-reduced products with sugar alcohols as sweeteners. These compounds are usually produced by a catalytic hydrogenation of carbohydrates, but they can be also found in nature in fruits, vegetables or mushrooms as well as in human organism. Due to their properties, sugar alcohols are widely used in food, beverage, confectionery and pharmaceutical industries throughout the world. They have found use as bulk sweeteners that promote dental health and exert prebiotic effect. They are added to foods as alternative sweeteners what might be helpful in the control of calories intake. Consumption of low-calorie foods by the worldwide population has dramatically increased, as well as health concerns associated with the consequent high intake of sweeteners. This review deals with the role of commonly used sugar alcohols such as erythritol, isomalt, lactitol, maltitol, mannitol, sorbitol and xylitol as sugar substitutes in food ...

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Section: Productionmentioning

confidence: 99%

Sugar alcohols—their role in the modern world of sweeteners: a review

Grembecka

2015

Eur Food Res Technol

346

296

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“…[27]. The level of erythritol obtained from glucose during batch cultures depended on the microorganism and the composition of the substrate applied in the experiments and ranged widely from 18 to 243 g l −1 [12, 15, 18, 21, 24, 25, 29, 33, 38, 50]. Generally, for these microorganisms it was observed that a high initial glucose concentration improved erythritol production.…”

Section: Resultsmentioning

confidence: 99%

Production of erythritol and mannitol by Yarrowia lipolytica yeast in media containing glycerol

Tomaszewska

Rywińska

Gładkowski

2012

Journal of Industrial Microbiology and Biotechnology

169

114

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Glycerol is a by-product generated in large amounts during the production of biofuels. This study presents an alternative means of crude glycerol valorization through the production of erythritol and mannitol. In a shake-flasks experiment in a buffered medium, nine Yarrowia lipolytica strains were examined for polyols production. Three strains (A UV’1, A-15 and Wratislavia K1) were selected as promising producers of erythritol or/and mannitol and used in bioreactor batch cultures and fed-batch mode. Pure and biodiesel-derived crude glycerol media both supplemented (to 2.5 and 3.25 %) and not-supplemented with NaCl were applied. The best results for erythritol biosynthesis were achieved in medium with crude glycerol supplemented with 2.5 % NaCl. Wratislavia K1 strain produced up to 80.0 g l −1 erythritol with 0.49 g g −1 yield and productivity of 1.0 g l −1 h −1 . Erythritol biosynthesis by A UV’1 and A-15 strains was accompanied by the simultaneous production of mannitol (up to 27.6 g l −1 ). Extracellular as well as intracellular erythritol and mannitol ratios depended on the glycerol used and the presence of NaCl in the medium. The results from this study indicate that NaCl addition to the medium improves erythritol biosynthesis, and simultaneously inhibits mannitol formation.

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“…The main problems involved in the biotechnological processes are reduction of production costs of erythritol and enhancing the efficient product biosynthesis. These difficulties might be solved by screening of the microorganism strains able to produce erythritol in minimal medium with a high productivity [11, 19]. Additionally, to increase the biotechnological potential of microorganisms, many researchers perform a mutagenization of selected strains [12, 33, 41].…”

Section: Introductionmentioning

confidence: 99%

Enhanced production of erythritol by Yarrowia lipolytica on glycerol in repeated batch cultures

Mirończuk

Furgała

Rakicka

et al. 2014

Journal of Industrial Microbiology and Biotechnology

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Erythritol is an important natural sweetener, industrially produced only by fermentation on glucose media. Glycerol is an important renewable feedstock as it is the major by-product of the biodiesel production process; here we present an alternative way to convert this low-cost substrate into value-added products, such as erythritol. Repeated batch cultures (RBC) were performed to improve the productivity of erythritol from pure and crude glycerol. An acetate negative mutant of Yarrowia lipolytica Wratislavia K1 was found to be applicable for the production of high amounts of erythritol in RBC. When 20 % of fresh replaced medium was added, the strain Wratislavia K1 was able to produce 220 g l −1 erythritol, which corresponded to a 0.43 g g−1 yield and a productivity of 0.54 g l−1 h−1. Additionally, the activity of the culture remained stable for more than 1,000 h, i.e., 11 cycles of the repeated batch bioreactors.

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High-level production of erythritol by mutants of osmophilic Moniliella sp.

Cited by 58 publications

References 27 publications

Sugar alcohols—their role in the modern world of sweeteners: a review

Sugar alcohols—their role in the modern world of sweeteners: a review

Production of erythritol and mannitol by Yarrowia lipolytica yeast in media containing glycerol

Enhanced production of erythritol by Yarrowia lipolytica on glycerol in repeated batch cultures

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