A New Technique for the Microbial Production of Xylitol Using Perfusion Culture

The alternative sweetener, xylitol, occupies an interesting market niche. Xylitol, a sugar alcohol, is not metabolized via the insulin pathway, and thus has found use as a sweetener for diabetes patients. Yet xylitol has seen limited success in the marketplace. Its relatively high production costs and low availability have restricted its adoption as an alternative sweetener. We believe the introduction of xylitol at a lower price point would have the effect of increasing sales and expanding the market to new applications. The aim of this Phase I research project is to demonstrate the technical feasibility of a new, more efficient process for the fermentative production of xylitol from sugarcane bagasse hydrolysate.