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- Title
By-products of sugar factories and wineries as feedstocks for erythritol generation.
- Authors
Hijosa-Valsero, María; Garita-Cambronero, Jerson; Paniagua-García, Ana I.; Díez-Antolínez, Rebeca
- Abstract
Erythritol - a polyol suitable for human nutrition - is industrially produced by microorganisms from costly glucose-rich or starch-rich feedstocks. However, the utilization of sugary by-products from food industries could significantly reduce process costs. This study examined erythritol production from sugarcane molasses, beet molasses and surplus grape musts, by comparing four fungal strains. Beet molasses presented toxic effects on microorganisms, which hampered erythritol production to a certain extent. Moniliella pollinis attained erythritol production yields of 0.239 ± 0.001 g/g from sugarcane molasses (106.40 ± 0.42 g/L erythritol), 0.229 ± 0.003 g/g from beet molasses (57.78 ± 1.52 g/L), 0.362 ± 0.005 g/g from red grape must (96.26 ± 1.31 g/L) and 0.383 ± 0.004 g/g from rosé grape must (92.84 ± 0.98 g/L), with nearly total sugar consumption in 6-9 days. In comparison, control tests with a valuable feedstock (beet syrup) reached erythritol yields of 0.327 ± 0.009 g/g (126.78 ± 3.21 g/L). Therefore, erythritol production could be considered as a viable route in certain food industries aiming at market diversification.
- Subjects
SUGAR factories; NUTRITION; BEETS; FOOD industry marketing; MOLASSES; ROSE wines; FACTORY equipment; FOOD industry; ERYTHRITOL
- Publication
Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2021, Vol 126, p345
- ISSN
0960-3085
- Publication type
Article
- DOI
10.1016/j.fbp.2021.02.001