Resumen

HERAZO CAMANO, Irina Cristina; RUIZ CARDENAS, Danella  y  ARRAZOLA PATERNINA, Guillermo Segundo. Utilization of Candida guilliermondii isolated of corozo chiquito (Bactris guineensis) in the production of xylitol. Rev. colomb. biotecnol [online]. 2011, vol.13, n.1, pp.52-57. ISSN 0123-3475.

The yeast Candida guilliermondii has been studied due to its ability to produce xylitol in xylose-rich hemicellulosic compounds, Candida guilliermondii strain isolated from the fruit of Corozo chiquito (Bactris guineensis) was used in this study to assess their ability to xylitol production on these substrates. The aim of this study was to determine the fermentation parameters such as xylitol production, volumetric productivity (Q_p) and yield of xylitol production (Y_p/s) during fermentation with the native strain Candida guilliermondii. Was used 200 ml of culture medium rice husk hydrolysate, which contained a xylose concentration of 27.5 g/L. The fermentation was carried out under the following conditions: temperature 30 ºC, pH of 5.8, agitation 120 rpm and adapted inoculum of 3 g/L. The results showed that after 120 hours of fermentation 2.6 g / L of xylitol was achieved with volumetric productivity (Q_p) 0.02 g/L-h and 0.13 g/g yield of xylitol production (Y_p/s). The native strain Candida guilliermondii, isolated from the fruit of Corozo chiquito (Bactris guineensis) produced xylitol fermentation under specific conditions.

Palabras clave : Xylose; Candida guilliermondii; fermentation; yeast.