Xylitol is a 5-carbon sugar alcohol naturally found in fruits and vegetables. It is approximately as sweet as sucrose but has 40% fewer calories.  It has no unpleasant after-taste and has a pleasant cooling effect in the mouth.  It is anti-cariogenic and does not cause a significant insulin response.  As a result, it has gained use in foods for special dietary uses, sugar-free confectionaries, mouthwashes, toothpastes and chewing gum.  It can be produced chemically by catalytic hydrogenation but requires pure D-xylose.  We have developed a scalable, economical process, producing it biologically from hemicellulosic hydrolysates of agricultural byproducts.  One of the greatest problems with such biological approaches is the production of arabitol from L-arabinose present in the hydrolysate.  We have developed a commercial process that reduces arabitol production.  Our second-generation strain reduces arabitol production even further.

Bioprocess development to produce xylitol by <i>Escherichia coli</i> K12 from hemicellulosic hydrolysates

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Bioprocess development to produce xylitol by Escherichia coli K12 from hemicellulosic hydrolysates