Xylitol Production From Brewer's Spent Grain via Pichia fermentans Fermentation: Optimization, Scaling, and Isolation
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62690094%3A18470%2F25%3A50023106" target="_blank" >RIV/62690094:18470/25:50023106 - isvavai.cz</a>
Alternative codes found
RIV/61989100:27360/25:10258923
Result on the web
<a href="https://onlinelibrary.wiley.com/doi/10.1155/jfpp/9721088" target="_blank" >https://onlinelibrary.wiley.com/doi/10.1155/jfpp/9721088</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1155/jfpp/9721088" target="_blank" >10.1155/jfpp/9721088</a>
Alternative languages
Result language
angličtina
Original language name
Xylitol Production From Brewer's Spent Grain via Pichia fermentans Fermentation: Optimization, Scaling, and Isolation
Original language description
The primary aim of this study was to investigate the novel application of brewer's spent grain (BSG), a waste byproduct from the brewing industry, as sustainable and cost-effective feedstock for xylitol production using the yeast Pichia fermentans. The process encompassed fermentation optimization, scale-up, and then downstream processing to produce xylitol. Shake flask fermentation was employed to determine optimal conditions, evaluating key parameters including inoculum concentration (12.5%), feedstock (50%), pH (7.0), temperature (30 degrees C), incubation time (96 h), and agitation speed (150 RPM) with a maximum xylitol production of 32.74 g/L. The yield of xylitol increased to 34.57 g/L by scaling up in an 8-L bioreactor within an incubation time of 72 h. Downstream processing, including centrifugation, charcoal treatment, and ethanol purification was performed successfully, recovering xylitol crystals with a purity of 85.90%. Characterization using X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), and high-performance liquid chromatography (HPLC) confirmed the purity and composition of crystals. This research highlights the economic and environmental advantages of utilizing BSG for xylitol production, offering a sustainable route over conventional substrates.
Czech name
—
Czech description
—
Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
10608 - Biochemistry and molecular biology
Result continuities
Project
—
Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2025
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
JOURNAL OF FOOD PROCESSING AND PRESERVATION
ISSN
0145-8892
e-ISSN
1745-4549
Volume of the periodical
2025
Issue of the periodical within the volume
1
Country of publishing house
US - UNITED STATES
Number of pages
14
Pages from-to
"Article Number: 9721088"
UT code for WoS article
001438617900001
EID of the result in the Scopus database
2-s2.0-105000670675