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Mannitol Candida

Smiley, K. L., Cadmus, M. C., and Liepins, P. 1967. Biosynthesis of D-mannitol from D-glucose by Aspergillus Candidas. Biotechnol. Bioeng., 9,365-374. [Pg.403]

Candida of the monosaccharides D-galactose, L-sorbose, and D-xylose, as well as that of a number of alditols, namely, erythritol, D- and l-arabinitol, ribitol, xylitol, D-glucitol, and D-mannitol. The yeast was grown on succinate as the sole source of carbon, and so the carriers could be considered non-induced. The authors reported214 that the substrates enter by active transport by means of four carriers (i) the first has a high affinity for alditols (ii) the second has a high affinity for the monosaccharides (in) the third has a low affinity both for alditols and monosaccharides and (iv) the fourth is specific to erythritol and D-ribose, for both of which it has a high affinity. [Pg.157]

There is an inducible catabolic route for pentitols in Rhodotorula glutinis (gracilis).709 A further study has been published710 on the production of erythritol and D-mannitol by n-alkane-grown Candida zeylanoides. [Pg.234]

Additional yeast spoilage is induced by species of the genera Candida Mycoderma), Pischia and Hansenula (Willia). Other microorganisms are involved in the formation of viscous, moldy and ropy wine flavor defects. Bacterial spoilage may involve acetic acid and lactic acid bacteria. In this case vinegar or lactic acid souring is detectable. It has usually been associated with mannitol fermentation which may result in considerable amounts of mannitol. [Pg.926]


See other pages where Mannitol Candida is mentioned: [Pg.176]    [Pg.403]    [Pg.275]    [Pg.98]    [Pg.176]    [Pg.515]    [Pg.288]    [Pg.35]    [Pg.13]    [Pg.254]   
See also in sourсe #XX -- [ Pg.9 ]




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