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  • Title: [Specific features of fermentation of D-xylose and D-glucose by xylose-assimilating yeasts].
    Author: Iablochkova EN, Bolotnikova OI, Mikhaĭlova NP, Nemova NN, Ginak AI.
    Journal: Prikl Biokhim Mikrobiol; 2003; 39(3):302-6. PubMed ID: 12754827.
    Abstract:
    The ability to assimilate D-glucose and D-xylose was studied in 21 yeast species of the following genera: Candida, Kluyveromyces, Pachysolen, Pichia, and Torulopsis. All the cultures fermented D-glucose with the formation of ethanol. During the assimilation of D-xylose, ethanol was produced by P. stipitis and C. shehatae, whereas xylitol was produced by C. didensiae, C. intermediae, C. parapsilosis, C. silvanorum, C. tropicalis, K. fragilis, K. marxianus, P. guillermondii, and T. molishiama. The yeast P. tannophilus produced comparable amounts of both alcohols. The possible use of xylose-assimilating yeasts for the production of xylitol and ethanol is discussed.
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