Molecular Mechanism of d-Xylitol Production in Yeasts: Focus on Molecular Transportation, Catabolic Sensing and Stress Response

摘要: Xylitol is a naturally occurring non fermentable sugar alcohol. It can be produced by the microbial fermentation of xylose extracted from hemicellulose lignocellulosic substrates like corn fiber, husk, sugarcane bagasse and birch wood. In last few decades, xylitol gained significant importance due to its applications in food pharmaceutical industries. Sustainable production renewable sources possible process using assimilating microbes. As chemical involves high temperature, pressure expensive purification steps, highly efficient biotechnological microorganisms gaining more interest over processes. For economic xylitol, with osmotolerance, inhibitor resistance, fast conversion rates, stress tolerance are required process. uptake might limiting factor for fermentation, study respect transporting proteins improvement utilization mixtures necessary. This review provide an overall view yeast strains under sugar, saline different nutritive conditions. addition this emphasizes role molecular changes (genes) pathways involved transport sugars increased production.