Production of arabitol from enzymatic hydrolysate of soybean flour by Debaryomyces hansenii fermentation

• Published in: Applied microbiology and biotechnology 2018, Vol.102 (2), p.641-653
• Main Authors: Loman, Abdullah A., Islam, S. M. M., Ju, Lu-Kwang
• Format: Article
• Language: English
• Subjects: Alcohols; Ammonium; Arabinose; Ascomycota; Biomedical and Life Sciences; Bioreactors; Biorefineries; Biotechnological Products and Process Engineering; Biotechnology; Carbon/nitrogen ratio; Catabolite Repression; Cell culture; Chemical properties; Composition effects; Culture Media - chemistry; Debaryomyces hansenii; Dissolved oxygen; Fermentation; Flour; Fructose; Galactose; Glucose; Glucose - metabolism; Glycine max - chemistry; Hexose; Hexoses; Hulls; Hydrolysates; Hydrolysis; Life Sciences; Lignin - metabolism; Metabolism; Microbial Genetics and Genomics; Microbiology; Nitrogen; Nitrogen - metabolism; Nitrogen sources; Organic nitrogen; Pentose; Pentoses - metabolism; pH effects; Production processes; Productivity; Saccharomycetales - metabolism; Soybean products; Soybeans; Stationary phase; Sugar; Sugar Alcohols - metabolism; Xylose; Xylose - metabolism; Yeast; Yeasts
• ISSN: 0175-7598; 1432-0614
• DOI: 10.1007/s00253-017-8626-5

Arabitol is a low-calorie sugar alcohol with anti-cariogenic properties. Enzymatic hydrolysate of soybean flour is a new renewable biorefinery feedstock containing hexose, pentose, and organic nitrogen sources. Arabitol production by Debaryomyces hansenii using soybean flour hydrolysate was investigated. Effects of medium composition, operating conditions, and culture stage (growing or stationary phase) were studied. Production was also compared at different culture volumes to understand the effect of dissolved oxygen concentration (DO). Main factors examined for medium composition effects were the carbon to nitrogen concentration ratio (C/N), inorganic (ammonium) to organic nitrogen ratio (I/O-N), and sugar composition. Arabitol yield increased with increasing C/N ratio and a high I/O-N (0.8–1.0), suggesting higher yield at stationary phase of low pH (3.5–4.5). Catabolite repression was observed, with the following order of consumption: glucose > fructose > galactose > xylose > arabinose. Arabitol production also favored hexoses and, among hexoses, glucose. DO condition was of critical importance to arabitol production and cell metabolism. The yeast consumed pentoses (xylose and arabinose) only at more favorable DO conditions. Finally, arabitol was produced in fermentors using mixed hydrolysates of soy flour and hulls. The process gave an arabitol yield of 54%, volumetric productivity of 0.90 g/L-h, and specific productivity of 0.031 g/g-h.