Biosynthesis of Xylitol from Glucose: Microorganism, Key Enzymes and Genetically Engineered Strains
American Journal of Bioscience and Bioengineering
Volume 5, Issue 5, October 2017, Pages: 109-112
Received: Oct. 7, 2017;
Accepted: Oct. 19, 2017;
Published: Nov. 24, 2017
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Yilin Qi, College of Science and Technology, Hebei Agricultural University, Cangzhou, China
Huanhuan Zhang, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
Junhua Yun, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
Miaomiao Yang, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
Guoyan Zhang, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
Yanbo Xue, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
Xuexia Bai, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
Xianghui Qi, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
Yanqin Liu, College of Science and Technology, Hebei Agricultural University, Cangzhou, China
Longxian Ran, College of Forestry, Hebei Agricultural University, Baoding, China
Xylitol is an important prebiotics, and it is widely used in the fields of medicine and food. In view of the drawbacks of chemical method, much focus has been attracted into the study of xylitol biosynthesis. In this study, microorganism, method and key enzymes in the biosynthesis of xylitol were introduced. In addition, the production of xylitol from glucose by genetically engineered strains was summarized respectively.
Biosynthesis of Xylitol from Glucose: Microorganism, Key Enzymes and Genetically Engineered Strains, American Journal of Bioscience and Bioengineering.
Vol. 5, No. 5,
2017, pp. 109-112.
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