Factors that affect the biosynthesis of xylitol by xylose-fermenting yeastsA review

被引：54

作者：

Silvio S. Suva

Maria G. A. Felipe

Ismael M. Mancilha

机构：

[1] Faculty of Chemical Engineering of Lorena,Department of Biotechnology

来源：

Applied Biochemistry and Biotechnology | 1998年 / 70-72卷 / 1期

关键词：

Xylose fermentation; xylitol; xylose-fermenting yeasts; hemicellulosic hydrolysates;

D O I：

10.1007/BF02920149

中图分类号：

学科分类号：

摘要：

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.

引用

页码：331 / 339

页数：8

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