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A model of xylitol production by the yeast Candida mogii

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Abstract

Production of xylitol from xylose in batch fermentations of Candida mogii ATCC 18364 is discussed in the presence of glucose as the cosubstrate. Various initial ratios of glucose and xylose concentrations are assessed for their impact on yield and rate of production of xylitol. Supplementation with glucose at the beginning of the fermentation increased the specific growth rate, biomass yield and volumetric productivity of xylitol compared with fermentation that used xylose as the sole carbon source. A mathematical model is developed for eventual use in predicting the product formation rate and yield. The model parameters were estimated from experimental observations, using a genetic algorithm. Batch fermentations, which were carried out with xylose alone and a mixture of xylose and glucose, were used to validate the model. The model fitted well with the experimental data of cell growth, substrate consumption and xylitol production.

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Abbreviations

a cell :

Specific surface area of the cell (m2 g DCW−1)

C glc :

Glucose concentration (g glucose l−1)

C x :

Biomass concentration (g DCW l−1)

C exxit :

Extracellular concentration of xylitol (g xylitol l−1)

C inxit :

Intracellular concentration of xylitol (g xylitol l cell volume−1)

C xyl :

Xylose concentration (g xylose l−1)

d mem :

Thickness of the cell membrane (m)

D mem :

Diffusion coefficient of xylitol in the lipid bilayer (m2 s−1)

HMP:

Hexose monophosphate

K i, glc :

Inhibition constant by glucose (g glucose l−1)

K i, xyl :

Inhibition constant by xylose (g xylose l−1)

K s, glc :

Saturation constant based on glucose (g glucose l−1)

K s, xit :

Saturation constant based on xylitol (g xylitol l−1)

K s, xyl :

Saturation constant based on xylose (g xylose l−1)

K par :

Partition coefficient (-)

K r :

Repression constant by glucose (g glucose l−1)

min J :

Minimum error of the objective function (-)

M :

Number of experimentally observable state variables (-)

MWxit :

Molecular weight of xylitol (g xylitol mole−1)

MWxyl :

Molecular weight of xylose (g xylose mole−1)

N :

Number of sampling points of experimental data (-)

P :

Permeability coefficient (m s−1)

P xit :

Permeability coefficient for xylitol (m s−1)

q glc :

Specific uptake rate of glucose (g glucose g DCW-1 h−1)

q maxglc :

Maximum specific uptake rate of glucose (g glucose g DCW−1 h−1)

q xit :

Specific production rate of xylitol (g xylitol g DCW−1 h−1)

q xyl :

Specific uptake rate of xylose (g xylose g DCW−1 h−1)

q maxxyl :

Maximum specific uptake rate of xylose (g xylose g DCW−1 h−1)

Q xit :

Volumetric production rate of xylitol (g xylitol l−1 h−1)

Q xyl :

Volumetric uptake rate of xylose (g xylose l−1 h−1)

r f,xit :

Specific rate of formation of xylitol (g xylitol g DCW−1 h−1)

r u,xit :

Consumption rate of intracellular xylitol (g xylitol g DCW−1 h−1)

r t,xit :

Mass flux of xylitol based on dry cell weight (g xylitol g DCW−1 h−1)

t :

Cultivation time (h)

W i :

Weighting coefficient (-)

y ij :

Experimental value of variable (-)

\( \ifmmode\expandafter\hat\else\expandafter\^\fi{y}_{ij} \) :

Model predicted value of variable (-)

Y x/xit :

Biomass yield on xylitol (g DCW g xylitol−1)

Y x/(xyl+glc) :

Biomass yield on xylose and glucose (g DCW g sugar−1)

Y xit/xyl :

Xylitol yield on xylose (g xylitol g xylose−1)

μ:

Specific growth rate (h−1)

μ maxglc :

Maximum specific growth rate on glucose (h−1)

μ maxxit :

Maximum specific growth rate on xylitol (h−1)

ρ x :

Mass density of cells (g DCW l cell−1 volume)

η:

Energy yield coefficient for biomass production (-)

ξp :

Energy yield coefficient for product formation (-)

σcell :

Weight fraction of carbon in biomass (g atom-C g DCW−1)

σxit :

Weight fraction of carbon in xylitol (g atom-C g xylitol−1)

γcell :

Reductance degree of biomass (-)

γxit :

Reductance degree of xylitol (-)

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Acknowledgement

This research was supported by the Commission on Higher Education, Ministry of Education, Royal Thai Government, under the Agro-industry PhD Program Consortium.

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Authors and Affiliations

  1. Department of Biotechnology, Kasetsart University, Bangkok, 10900, Thailand

    Worasit Tochampa, Sarote Sirisansaneeyakul & Wirat Vanichsriratana

  2. Department of Chemical Engineering, Kasetsart University, Bangkok, 10900, Thailand

    Penjit Srinophakun

  3. Institute of Technology and Engineering, Massey University, Private Bag 11 222, Palmerston North, New Zealand

    Huub H C Bakker & Yusuf Chisti

Authors
  1. Worasit Tochampa
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  2. Sarote Sirisansaneeyakul
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  3. Wirat Vanichsriratana
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  4. Penjit Srinophakun
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Correspondence to Sarote Sirisansaneeyakul.

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Tochampa, W., Sirisansaneeyakul, S., Vanichsriratana, W. et al. A model of xylitol production by the yeast Candida mogii . Bioprocess Biosyst Eng 28, 175–183 (2005). https://doi.org/10.1007/s00449-005-0025-0

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