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Avaliação da casca de aveia para produção biotecnológica de xilitol

2004; Editora da Universidade Estadual de Maringá (Eduem); Volume: 26; Issue: 2 Linguagem: Inglês

10.4025/actascitechnol.v26i2.1509

ISSN

1807-8664

Autores

Maria Célia de Oliveira Hauly, Carolina Tamanini, Antônio Sérgio de Oliveira, Maria das Graças de Almeida Felipe, Eliana Vieira Canettieri, Elisângela De Jesus Cândido,

Tópico(s)

Food composition and properties

Resumo

Oat, cereal rich in fiber, cultivated mainly in the South of Brazil, gives rise to 25-30% of its weight as oat hulls when it is processed for nourishing purposes, causing negative ambiental impact. Therefore, this residue can be used as raw material for obtaining products such as xylitol, a sugar-alcohol with sweetness similar to sucrose, anticariogenic, substitute for sugars in diabetic and obese people’s diet. This polyol is currently produced by chemical catalysis of the xylose obtained from lignocellulosic residue. However, the bioconversion by yeasts is an alternative for this process. This work aims to determine the chemical composition of the oat hulls and to use the acid hidrolysate from this residue for the xylitol production by batch fermentation employing Candida guilliermondii. Chemical analysis showed that oat hulls are composed by cellulose (29.26%), hemicellulose (28.35%) and lignin (22.22%), among others. The batch fermentation resulted in xylitol yield and volumetric productivity of 0.54 g/g and 0.34 g/L.h, respectively

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