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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2016.5(9): 324-339
DOI: http://dx.doi.org/10.20546/ijcmas.2016.509.036


Xylitol: Production, Optimization and Industrial Application
Kaliyan Barathikannan and Paul Agastian*
Research Department of Plant Biology and Biotechnology,Loyola College, Chennai - 600 034, India  
*Corresponding author
Abstract:

The purpose of this review is to shed light on the metabolic profile of xylitol, xylitol production ability of yeast and significant application of xylitol in bioprocessing industry. Quite a lot of parameters influence Xylitol production. Optimized substrate concentration, carbon source, inoculum, aeration, temperature, pH and nitrogen supply are an essential concern. Chemical and enzymatic hydrolysis performs a crucial role in the creation of precursor xylose from agricultural biomass. And it is modified to xylitol predominantly by way of yeast stress. The most customarily used practices are Hydrolysis below acidic which are subjected to quite a lot of procedure parameters. A detoxing process is carried out as many fermentation approach inhibitors are produced for the duration of chemical hydrolysis that decreases xylitol creation. Hemicellulose, which is the second most plentiful polysaccharide in the atmosphere after cellulose, is degraded into xylitol via yeast.  Hemicellulose has been successfully converted into fermentable ingredients by the continuous efforts by researchers in the last two decades. Hemicellulose has been efficiently changed into fermentable ingredients by way of the continuous efforts by using researchers in the last two decades. Hemicellulose is probably degraded into fermentable sugars and its conversion into price added products opens up a substantial area of purposes of xylitol in meals production.


Keywords: Xylose, Xylitol, Hemicellulose, Candida sp, Factors,Food Applications
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How to cite this article:

Kaliyan Barathikannan and Paul Agastian. 2016. Xylitol: Production, Optimization and Industrial ApplicationInt.J.Curr.Microbiol.App.Sci. 5(9): 324-339. doi: http://dx.doi.org/10.20546/ijcmas.2016.509.036