Optimization and Comparative Assessment of Xylitol Production by Candida tropicalis and Saccharomyces cerevisiae
Ruchi Sharma
Department of Food Science and Technology, College of Horticulture and Forestry, Nauni, Himachal Pradesh, India.
Devina Vaidya
Department of Food Science and Technology, College of Horticulture and Forestry, Nauni, Himachal Pradesh, India.
Manisha Kaushal
Department of Food Science and Technology, College of Horticulture and Forestry, Nauni, Himachal Pradesh, India.
Anil Gupta
Department of Food Science and Technology, College of Horticulture and Forestry, Nauni, Himachal Pradesh, India.
Chahat Thakur
*
Department of Food Science and Technology, College of Horticulture and Forestry, Nauni, Himachal Pradesh, India.
*Author to whom correspondence should be addressed.
Abstract
This study focuses on optimizing xylitol production via fermentation using two yeast strains, Saccharomyces cerevisiae MTCC 172 and Candida tropicalis MTCC 230, utilizing hemicellulose as the substrate. The impact of agitation speed (rpm) and fermentation duration (hours) on xylose utilization and xylitol yield was systematically assessed. Among the tested conditions, Candida tropicalis MTCC 230 at 200 rpm for 120 hours exhibited the highest xylose conversion rate (76.16%) and xylitol concentration (16.54 g/L), outperforming Saccharomyces cerevisiae MTCC 172, which showed lower conversion efficiency. The superior performance of C. tropicalis was attributed to its higher tolerance to fermentation inhibitors and efficient xylose metabolism under limited nutrient and agitation conditions. These findings highlight the potential of C. tropicalis MTCC 230 as a robust candidate for industrial-scale xylitol production from renewable hemicellulosic biomass, offering an eco-friendly and cost-effective alternative to chemical synthesis.
Keywords: Xylitol, Candida tropicalis MTCC 230, Saccharomyces cerevisiae MTCC 172, strain comparison, xylose metabolism, inhibitor tolerance