Bioconversion of xylitol to xylose by Candida guilliermondii using rice (Oriza sativa) husk.

Bioconversión de Xilosa a Xilitol por Candida Guilliermondii Empleando Cascarilla de Arroz (Oriza sativa).

Published 2009-07-01

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Herazo, I., Ruiz, D., & Arrazola Paternina, G. S. (2009). Bioconversion of xylitol to xylose by Candida guilliermondii using rice (Oriza sativa) husk. Sour Topics, 14(2), 23-32. https://doi.org/10.21897/rta.v14i2.673
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https://doi.org/10.21897/rta.v14i2.673
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Irina Herazo
Universidad de Córdoba
Danella Ruiz
Universidad de Córdoba
Guillermo Segundo Arrazola Paternina
Universidad de Córdoba
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The objective was to obtain xylitol from hydrolyzed rice husk by fermentation batch with native stock of Candida guilliermondii isolated from corozo fruit (Bactris guineensis). The study was fractionated in two parts: Obtaining of hemucelulosic hydroyzed by acid way from the husk, previously tried, where the effects of sulphuric acid concentration (1, 2 and 3% (p/v), the time of hydrolysis (10, 20 and 30 minutes) and the husk diameter (1.600 - 800 µm, 800 – 500 µm and 500 – 250 µm) reducing sugars production were evaluated. It was determined that hydrolyzed obtained at 30 minutes, 2% of sulphuric acid and 800 – 500 µm diameter husk particle produced majors reducing sugars content (32,5 g L-1) and of xylose (9,9 g L-1). The second part consisted of obtaining xylitol using the selected hydrolyzed fermenting under the following parameters: temperature 30 ºC, environment pH 5,8, shaking at 120 rpm, initial xylose concentration of 27,5 g L-1 and cell concentration of 3 g L-1. Xylitol production was evaluated using Light Chromatography (TLC) and High Performance Liquid Chromatography (HPLC). According to the statistic analyses the time of fermentation had a significant effect (Pr< 0.05) on xylitol production observing that when increasing fermentation time xylitol concentration on the hydrolyzed increases as well. Xylitol production was low, reachin the highest peak (2,6 g L-1) after 120 hours fermentation.

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