Author:
Nwinyi Obinna C,Kalu Amara
Abstract
Abstract
Xylitol, a naturally occurring sugar alcohol, is produced chemically on a large scale. This study was carried out to locally produce xylitol using yeast isolates, which were isolated from palm wine. The yeast Saccharomyces species were identified using morphological characteristics and biochemical tests. Xylitol production was carried out at 30 °C using glucose and D-xylulose, which were added to the mineral media. From the results we obtained, the Saccharomyces species isolated can be used for biological production of xylitol.
Cited by
2 articles.
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