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Effects of environmental conditions on xylose reductase and xylitol dehydrogenase production by Candida guilliermondii

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Abstract

The effects of environmental conditions, namely initial pH (2.5–7.0) and temperature (25 and 35°C), on xylose reductase and xylitol dehydrogenase levels, as well as on xylitol production, were evaluated. Although the fermentative parameter values increased with an increase in pH and temperature (the maximum YP/s and Q p were 0.75 g/g and 0.95 g/[L·h], respectively, both attained at pH 6.0, 35°C), the highest xylose reductase activities (nearly 900 1U/mg of protein) were observed at an initial pH varying from 4.0 to 6.0. Xylitol dehydrogenase was favored by an increase in both initial pH and temperature of the medium. The highest xylitol dehydrogenase specific activity was attained at pH 6.5 and 35°C (577 1U/mg of protein).

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Authors and Affiliations

  1. Departmento Tecoologia Bioquimico-Farmaccutica, FCF, Universidade de Sao Paulo, Caixa Postal 66083, CEP 053-39-970, Sao Paulo, SP, Brazil

    L. Sene & M. Vitolo

  2. Departmento Biotecnologia, Faculdade de Engenharia Quimica de Lorena, Caixa Postal 116, CEP 12600-000, Lorena, SP, Brazil

    M. G. A. Felipe & S. S. Silva

Authors
  1. L. Sene
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  2. M. Vitolo
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  3. M. G. A. Felipe
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  4. S. S. Silva
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Correspondence to M. G. A. Felipe.

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Sene, L., Vitolo, M., Felipe, M.G.A. et al. Effects of environmental conditions on xylose reductase and xylitol dehydrogenase production by Candida guilliermondii . Appl Biochem Biotechnol 84, 371–380 (2000). https://doi.org/10.1385/ABAB:84-86:1-9:371

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  • DOI: https://doi.org/10.1385/ABAB:84-86:1-9:371

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