FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (21): 259-263.doi: 10.7506/spkx1002-6630-201321052

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Optimization of Fermentation Conditions for Erythritol Production by Moniliella mellis and Wickerhamomyces anomalus

CAI Wei1,ZHANG Jian-zhi1,JIANG Zheng-qiang2,YAN Qiao-juan1,*   

  1. 1. College of Engineering, China Agricultural University, Beijing 100083, China;
    2. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
  • Received:2012-09-08 Revised:2013-09-23 Online:2013-11-15 Published:2013-10-28
  • Contact: YAN Qiao-juan E-mail:jiangyinuo@cau.edu.cn

Abstract:

Erythritol production by sequential fermentation with Moniliella mellis and Wickerhamomyces anomalus was
investigated in this report. The optimal fermentation conditions for Moniliella mellis C-703 were obtained by one-factor-ata-
time design as follows: the fermentation medium containing glucose 250 g/L and yeast extract 17.5 g/L at initial pH 5.5, 20 mL
of the medium in a 250-mL flask and 28 ℃. After 6 d of fermentation under these conditions, the yield of erythritol was 84.6 g/L.
This process was followed by fed-batch fermentation with the same strain in a 5-L fermentor for 10 d, yielding 114 g/L of
erythritol fermented broth. The second fermentation was performed by inoculation of Wickerhamomyces anomalus C-430.
As a result, most of the byproduct glycerol was removed and erythritol crystals were obtained with a yield of 93.2% after
refining and crystallization. Hence sequential fermentation with Moniliella mellis and Wickerhamomyces anomalus has a
promising prospect for the application in erythritol production.

Key words: Moniliella mellis, Wickerhamomyces anomalus, erythritol, fermentation

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