KSBB Journal

The Korean Society for Biotechnology and Bioengineering (한국생물공학회)
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Xylitol Production from D-Xylose by Candida mogii ATCC 18364

Candida mogii ATCC 18364를 이용한 D-Xylose로부터 Xylitol 생산

  • 백승철 (경기대학교 식품생물공학과) ;
  • 권윤중 (경기대학교 식품생물공학과)
  • Published : 2004.06.01
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Abstract

Fermentation characteristics of D-xylose into xylitol by Candida mogii ATCC 18364, a potential xylitol producer from rice straw hemicellulose hydrolyzates, were investigated. The influences of the most important operational variables on xylitol production were examined. The best results in xylitol production were obtained in shake-flask fermentations when 3.0 g/L initial cell concentration of 12 hr-old cells grown in D-glucose containing medium were used as inoculum. The oxygen availability is a critical factor in xylose fermentation, therefore, xylose conversion into xylitol was investigated in a 2-L fermenter at different stirring rates. Maximum xylitol production was obtained with an aeration rate of 1 vvm at a stirring rate of 200 rpm.

볏짚 가수분해물로부터 xylitol 생산능력이 가장 우수하다고 알려진 Candida mogii ATCC 18364의 xylose 발효특성에 관한 기초연구를 수행하였다. 상업적인 자일로즈로부터 C. mogii게 의해 xylitol을 생산할 때 수율과 속도에 미치는 여러 영향을 검토한 결과, 포도당을 함유한 기질에서 12시간 배양한 종균을 3.0 g/L의 농도로 접종하여 발효시켰을 때 가장 좋은 결과를 얻었다. 또한 xylose 발효에서 가장 중요한 요인인 용존산소 농도의 영향을 알아보기 위해, 2 L 발효조에서 통기량과 교반속도를 조절해 가면서 xylitol 생산을 비교 검토하였다. 농축균과 10% 접종균을 사용했을 경우 모두, 1 vvm의 통기량과 200 rpm의 교반속도에서 xylitol 생산이 가장 우수하였다.

Keywords

References

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