Nwinyi, Obinna and Amara, Kalu (2021) SUGAR ALCOHOL- XYLITOL PRODUCTION USING SACCHAROMYCES SPECIES ISOLATED FROM PALM WINE FOR SUSTAINABLE DEVELOPMENT IN FOOD INDUSTRY. In: International Conference on Energy and Sustainable Environment, 2021, Online.
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Abstract
Xylitol, a naturally occurring sugar alcohol, is produced chemically on a large scale. This study was carried out to locally produce xylitol using yeast isolates, which were isolated from palm wine. The yeast Saccharomyces species were identified using morphological characteristics and biochemical tests. Xylitol production was carried out at 30 oC using glucose and D-xylulose, which were added to the mineral media. From the results we obtained, the Saccharomyces species isolated can be used for biological production of xylitol.
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Uncontrolled Keywords: | Saccharomyces, xylitol, glucose, D-xylulose, Palm- wine |
| Subjects: | Q Science > QH Natural history Q Science > QH Natural history > QH301 Biology |
| Divisions: | Faculty of Medicine, Health and Life Sciences > School of Biological Sciences |
| Depositing User: | Mrs Patricia Nwokealisi |
| Date Deposited: | 27 Jul 2021 10:57 |
| Last Modified: | 27 Jul 2021 10:57 |
| URI: | http://eprints.covenantuniversity.edu.ng/id/eprint/15250 |
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