Study on Xylitol Production by Immobilized Candida mogii in Microcapsules

Abstract

Abstract: The production of xylitol by Candida mogii in NaCS-PDMDAAC microcapsules prepared in high-voltageelectrostatic field was studied. The influences of PDMDAAC concentration on gel bead characteristics, push speed, type ofpinhead and voltage on microcapsule diameter were investigated. The encapsulated cells were fermented sequentially into 9 batchesin shaking flasks. The Optimum concentration of xylitol was 27.6g/L when the mean diameter of microcapsules was 2.0mm.The optimum xylitol productivity was 0.37g/(L•h), which was increased 9.1% in comparison with free cells.

Key words: xylitol, NaCS-PDMDAAC microcapsule, immobilization

CHEN Hong-Wen, XU Chuan-Peng, ZHANG Yuan, FANG Bai-Shan, HU Zong-Ding. Study on Xylitol Production by Immobilized Candida mogii in Microcapsules[J]. FOOD SCIENCE, 2004, 25(9): 92-95.

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Study on Xylitol Production by Immobilized Candida mogii in Microcapsules

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