Estudio de la producción de xilitol a partir de residuos de fruta : experimentos preliminares y revisión de literatura

Xylitol is a sugar-alcohol promising to replace the common sugar, suitable for diabetics and with properties that attracts the food, dental and pharmaceutical industry. Today, its manufacture is given by a chemical process, however, the biotechnological route has advantages over this. This article makes a systematic review to describe the methods that are being studied in the last ten years for the xylitol production with yeasts of the genus Candida and analyze the yields of these, based on the influence that some factors have such as temperature, pH, inoculum concentration, xylose concentration, nutrients, and oxygen availability in the cellular metabolization of xylose. Finally, it is concluded that the production of xylitol from lignocellulosic residues such as sugarcane bagasse and straw is possible with yields of up to 0.86 g/g. However, it is an area that still requires further research.

• Autores: Castro Robles, Paula Andrea
• Tipo de recurso: Trabajo de grado de pregrado
• Fecha de publicación: 2020
• Institución: Universidad de los Andes
• Repositorio: Séneca: repositorio Uniandes
• Idioma: spa
• OAI Identifier: oai:repositorio.uniandes.edu.co:1992/51631
• Acceso en línea: http://hdl.handle.net/1992/51631
• Palabra clave: Xilitol; Frutas; Hidrólisis; Fermentación; Bagazo de caña; Ingeniería
• Rights: openAccess
• License: http://creativecommons.org/licenses/by-nc-nd/4.0/