Research Article

Improved xylitol production in media containing phenolic aldehydes: application of response surface methodology for optimization and modeling of bioprocess

  1. Daniela Vieira Cortez,
  2. Inês Conceição Roberto*

Article first published online: 9 SEP 2009

DOI: 10.1002/jctb.2265

Issue

Journal of Chemical Technology and Biotechnology

Journal of Chemical Technology and Biotechnology

Volume 85, Issue 1, pages 33–38, January 2010

Additional Information

How to Cite

Vieira Cortez, D. and Conceição Roberto, I. (2010), Improved xylitol production in media containing phenolic aldehydes: application of response surface methodology for optimization and modeling of bioprocess. J. Chem. Technol. Biotechnol., 85: 33–38. doi: 10.1002/jctb.2265

Author Information

  1. Departamento de Biotecnologia—Escola de Engenharia de Lorena—Universidade de São Paulo, Estrada Municipal do Campinho, s/n°,—CEP: 12.602-810, Lorena—São Paulo, Brazil

*Departamento de Biotecnologia—Escola de Engenharia de Lorena—Universidade de São Paulo, Estrada Municipal do Campinho, s/n°,—CEP: 12.602-810, Lorena—São Paulo, Brazil.

Publication History

  1. Issue published online: 1 DEC 2009
  2. Article first published online: 9 SEP 2009
  3. Manuscript Accepted: 24 JUL 2009
  4. Manuscript Revised: 23 JUL 2009
  5. Manuscript Received: 26 JUN 2009

Funded by

  • Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
  • Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
  • Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)—Brazil

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Keywords:

  • Candida guilliermondii;
  • phenolic compounds;
  • response surface methodology;
  • syringaldehyde;
  • vanillin;
  • xylitol

Abstract

BACKGROUND: The combined effects of vanillin and syringaldehyde on xylitol production by Candida guilliermondii using response surface methodology (RSM) have been studied. A 22 full-factorial central composite design was employed for experimental design and analysis of the results.

RESULTS: Maximum xylitol productivities (QP = 0.74 g L−1h−1) and yields (YP/S = 0.81 g g−1) can be attained by adding only vanillin at 2.0 g L−1 to the fermentation medium. These data were closely correlated with the experimental results obtained (0.69 ± 0.04 g L−1 h−1 and 0.77 ± 0.01 g g−1) indicating a good agreement with the predicted value. C. guilliermondii was able to convert vanillin completely after 24 h of fermentation with 94% yield of vanillyl alcohol.

CONCLUSIONS: The bioconversion of xylose into xylitol by C. guilliermondii is strongly dependent on the combination of aldehydes and phenolics in the fermentation medium. Vanillin is a source of phenolic compound able to improve xylitol production by yeast. The conversion of vanillin to alcohol vanilyl reveals the potential of this yeast for medium detoxification. Copyright © 2009 Society of Chemical Industry

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