Applied Microbiology and Biotechnology

, Volume 63, Issue 1, pp 96–100 | Cite as

Effect of redox potential on stationary-phase xylitol fermentations using Candida tropicalis



Redox potential was used to develop a stationary-phase fermentation of Candida tropicalis that resulted in non-growth conditions with a limited decline in cell viability, a xylitol yield of 0.87 g g−1 (95% of the theoretical value), and a high maximum specific production rate (0.67 g g−1 h−1). A redox potential of 100 mV was found to be optimum for xylitol production over the range 0–150 mV. A shift from ethanol to xylitol production occurred when the redox potential was reduced from 50 mV to 100 mV as cumulative ethanol (Y ethanol) decreased from 0.34 g g−1 to 0.025 g g−1 and Y xylitol increased from 0.15 g g−1 to 0.87 g g−1 (α=0.05). Reducing the redox potential to 150 mV did not improve the fermentation. Instead, the xylitol yield and productivity decreased to 0.63 g g−1 and 0.58 g g−1 h−1 respectively and cell viability declined. The viable, stationary-phase fermentation could be used to develop a continuous fermentation process, significantly increasing volumetric productivity and reducing downstream separation costs, potentially by the use of a membrane cell-recycle reactor.


Fermentation Xylose Redox Potential Xylitol Respiratory Quotient 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.



This research was supported through the Traditional Industries, FoodPac Program (State of Georgia, USA).


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Copyright information

© Springer-Verlag 2003

Authors and Affiliations

  1. 1.Department of Biological and Agricultural Engineering, Driftmier Engineering CenterThe University of GeorgiaAthensUSA

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