Factors that affect the biosynthesis of xylitol by xylose-fermenting yeasts. A review.

@article{Silva1998FactorsTA,
  title={Factors that affect the biosynthesis of xylitol by xylose-fermenting yeasts. A review.},
  author={S{\'i}lvio Silv{\'e}rio da Silva and Maria das Graças de Almeida Felipe and Ismael Maciel de Mancilha},
  journal={Applied biochemistry and biotechnology},
  year={1998},
  volume={70-72},
  pages={
          331-9
        }
}
Xylitol is a sweetener with important technological properties like anticariogenicity, low caloric value, and negative dissolution heat. Because it can be used successfully in food formulations and pharmaceutical industries, its production is in great demand. Xylitol can be obtained by microbiological process, since many yeasts and filamentous fungi synthesize the xylose reductase enzyme, which catalyses the xylose reduction into xylitol as the first step in the xylose metabolism. The xylitol… CONTINUE READING
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