Biotechnological obtaining of xylitol from cassava (Manihot esculenta)
DOI:
https://doi.org/10.20873/jbb.uft.cemaf.v8n3.pereiraKeywords:
cassava, fermentation, xytlitolAbstract
Xylitol is a sweetener with several human health benefits like the anti cariogenicity and no need insulin for the metabolism therefore, it can be consumed by diabetics, it can be obtained in three ways: extraction, chemical or biotechnological production. To obtain xylitol chemically or biotechnologically it is necessary to use materials containing cellulose and hemicellulose, because it is from the hydrolysis of these compounds that xylose is released and then reduced to xylitol. The objective of this work was to obtain xylitol from the xylose present in the cassava peel through the biotechnological way. For this, the peel went through preparation processes before fermentation, such as sanitization, drying, grinding and hydrolysis, and then the fermentation was done with the use of Candida albicans yeast. The xylose concentration obtained by the methodology used was 0.27 g/L, besides this sugar it was obtained 2.16 g/L of cellobiose, 0.18 g/L of glucose and 0.29 g/L of arabnose. At the fermentation stage, the concentration of some products was not detected by the liquid chromatography reader. Therefore, the cassava bark has fermentable sugars that can be used to obtain products, so their disposal is not the only targeting option for this byproduct.
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