Effect of Acetic Acid on Xylitol Fermentation by Candiac parapsilosis

Candida parapsilosis에 의한 Xylitol 발효시 Acetic acid가 미치는 영향

  • 김상용 (동양제과(주) 기술개발연구소) ;
  • 윤상현 (동양제과(주) 기술개발연구소) ;
  • 김정민 (동양제과(주) 기술개발연구소) ;
  • 오덕근 (우석대학고 식품공학과)
  • Published : 1996.08.30


Influence of acetic acid on xylitol production from xylose using Candida parapsilosis KFCC 10875 was investigated at the different concentrations of acetic acid. Acetic acid was totally consumed below 1.0 g/l of its concentration, whereas partially consumed above 3.0 g/l and remained in the medium during xylitol fermentation. Cell growth, xylose consumption, and xylitol production decreased when acetic acid concentration was increased. Specific growth rate of cell and specific consumption rate of xylose also decreased with increasing the concentration of acetic acid. However, the xylitol yield from xylose and specific production rate of xylitol were maximum at 1.0 g/l of acetic acid. The inhibitory effect of acetic acid on xylitol fermentation increased when pH was decreased.