Xylitol production from chestnut shell hydrolysate by Candida tropicalis: modelling the effects of fermentation parameters on maximum xylitol concentration

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dc.authorid0000-0002-0565-1289
dc.authorid0000-0003-0438-1130
dc.contributor.authorEryaşar, Kübra
dc.contributor.authorKarasu-Yalçın, Seda
dc.date.accessioned2021-06-23T19:43:19Z
dc.date.available2021-06-23T19:43:19Z
dc.date.issued2016
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractXylitol is a sugar alcohol having many commercial applica-tions because of its sweetness, low calorie, low glycemic index and anticariogenic properties. It is widely used in the food and pharma- ceutical industries as an alternative sweetener. Xylitol production is expanding worldwide and currently a strong demand is esti- mated for this product in the global market. On the other hand, its relatively high prices are promoting the search for production processes with lower costs. It can be produced by biotechnologic processes with the use of hemicellulosic hydrolysates. In this study, hemicellulosic hydrolysate produced from chestnut shell was used for xylitol production by the strain Candida tropicalis M2. The hydrolysate was prepared by acid hydrolysis followed by several detoxification steps (overliming and active charcoal treatment).The prepared hydrolysate was fortified with ammonium chloride as nitrogen source. A central composite design was conducted for determining the effects of initial xylose concentration, added ammonium chloride concentration and shaking rate on maximum xylitol concentration. Experiments were carried out in water bath shakers using 300 mL cotton-plugged flasks containing 80 mL of fermentation medium. The effects of independent variables were defined by a quadratic model. According to the ANOVA results, linear effects of each variables were found to be significant for max- imum xylitol concentration. In addition, interaction effects of all parameters, as well as quadratic effects of added ammonium chlo- ride concentration and shaking rate were determined as significant. It was also demonstrated that fortified chestnut shell hydrolysate could be used for xylitol production by C. tropicalis.en_US
dc.identifier.doi10.1016/j.nbt.2016.06.1145
dc.identifier.endpageS122en_US
dc.identifier.issn1871-6784
dc.identifier.issn1876-4347
dc.identifier.startpageS121en_US
dc.identifier.urihttps://doi.org/10.1016/j.nbt.2016.06.1145
dc.identifier.urihttps://hdl.handle.net/20.500.12491/8748
dc.identifier.volume33en_US
dc.identifier.wosWOS:000393400600393en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.institutionauthorEryaşar, Kübra
dc.institutionauthorKarasu-Yalçın, Seda
dc.language.isoenen_US
dc.publisherElsevier Science Bven_US
dc.relation.ispartofNew Biotechnologyen_US
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCandida Tropicalisen_US
dc.subjectXylitol
dc.subjectChestnut Shell
dc.subjectXylitol Concentration
dc.titleXylitol production from chestnut shell hydrolysate by Candida tropicalis: modelling the effects of fermentation parameters on maximum xylitol concentrationen_US
dc.typeConference Objecten_US

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