Abstract: In order to enhance the production of xylitol through yeast fermentation, with the xylitol content in the yeast fermentation broth as the indicator, the response surface methodology was employed to optimize the fermentation conditions. Simultaneously, the basic physicochemical properties of intracellular amino acids in yeast cells were determined. Through single-factor experiments and response surface methodology, the optimal cultivation conditions for yeast fermentation to produce xylitol were determined as follows: initial glucose concentration of 30%, pH of 9.0, liquid volume of 25ml, and cultivation temperature of 28℃. In validated experiments under these conditions, the actual.....
Key Word: Response surface optimization, xylitol, amino acids
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