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Batch cooling crystallization of xylitol produced

by biotechnological route

Article in Journal of Chemical Technology & Biotechnology · March 2009

DOI: 10.1002/jctb.2050

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Ernesto Acosta Martínez Marco Giulietti

Universidade Estadual de Feira de Santana Universidade Federal de São Carlos
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 Research Article
Received: 8 May 2008 Revised: 5 August 2008 Accepted: 6 August 2008 Published online in Wiley Interscience: 24 October 2008

(www.interscience.wiley.com) DOI 10.1002/jctb.2050

Batch cooling crystallization of xylitol

produced by biotechnological route
Ernesto Acosta Martı́nez,a,b,c∗ Marco Giulietti,c,d
João Batista de Almeida e Silva,b Silas Derenzoc and
Maria das Graças Almeida Felipeb

Abstract
BACKGROUND: This work deals with the xylitol production by biotechnological routes emphasizing the purification process
using crystallization.

RESULTS: Xylitol volumetric productivity of 0.665 g L−1 h−1 and yield of 0.7024 g g−1 were obtained after 92 h fermentation.
The fermented broth (61.3 g L−1 xylitol) was centrifuged, treated and concentrated obtain a syrup (745.3 g L−1 xylitol) which
was crystallized twice, xylitol crystals with 98.5–99.2% purity being obtained.

CONCLUSION: The hypothetical distribution obtained permits the determination of modeling parameters, which make possible
the estimation of crystal dominant size from different initial experimental conditions.

c 2008 Society of Chemical Industry

Keywords: xylose; xylitol; fermentation; crystallization; purification

INTRODUCTION sold as bulk chemicals, intermediates, fine chemicals, biochemicals

Xylitol is a particular type of sugar-alcohol that can be used
in the food and pharmaceutical industries because of its
anticariogenic properties and its independence of insulin to enter
the glycogenolytic pathways; it can be consumed by diabetics,
employed in dietetic food, for the prevention of middle ear
infections in young children and for reduction of gingivitis and
control of halitosis.1 – 3
This sugar is commercially obtained by a chemical process
based on xylose reduction, which requires high temperature
and pressure, and an expensive catalyst.4 The biotechnological
production of xylitol using yeast cells has been investigated as
an alternative to the chemical process.5 – 9 D-xylose reductase
(EC.1.1.1.21) and NAD-linked xylitol dehydrogenase (EC.1.1.1.9)
are the key enzymes for xylose-to-xylitol conversion by yeast cells.
The first enzyme uses either NADH or NADPH to reduce D-xylose
into xylitol, and the second one oxidizes xylitol into D-xylulose.10
Recent studies on xylitol crystallization produced by biotech-
nological route and batch cooling crystallization were reported in
the literature.9,11 – 15,21
Crystallization is a first-order phase transition. In other words, at
the transition point the solid and liquid phases are in equilibrium;
a supersaturated or undersaturated liquid phase can be created
by a change in concentration, temperature or pressure; the two
phases are separated by a crystal surface with an interfacial tension
higher than zero; and supersaturation is needed to overcome the
nucleation barrier caused by the interfacial tension.16,17
Crystallization is a separation process where a solid phase is
376
and food additives are solids.17
To induce crystallization from a solution, a driving force is
needed. Very-soluble substances in solution can be crystallized by
either solvent evaporation, to increase the solute concentration,
or cooling, to decrease the solute solubility.15,17
The present work deals with the crystallization of xylitol obtained
from a synthetic medium fermented by Candida guilliermondii.
MATERIALS AND METHODS
Microorganism and culture conditions
The inoculum was prepared by growing Candida guilliermondii
cells in 500 mL Erlenmeyer flasks filled with 250 mL of medium
(30 g L−1 xylose; 3 g L−1 ammonium sulphate; 0.1 g L−1 calcium
chloride, 20 g L−1 rice bran extract) and incubated for 24 h under
agitation of 300 rpm at 30 ◦ C. Later, the medium was transferred
∗ Correspondence to: Ernesto Acosta Martı́nez, Engineering School of Lorena-
University of São Paulo, C. Postal 116, CEP 12602-810, Lorena, SP, Brazil.
E-mail: ernesto.amartinez@yahoo.com.br
a Cuban Institute for Research on Sugarcane Derivatives, P.O.Box 4026, Havana,
Cuba
b Engineering School of Lorena-University of São Paulo, C. Postal 116, CEP
12602-810, Lorena, SP, Brazil
c Institute for Technologycal Research of São Paulo, P.O.Box 0141, CEP 01064-970,
SP, Brazil

created from a liquid phase. About 70% of the industrial products d Federal University of São Carlos, SP, Brazil

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Crystallization of xylitol produced by biotechnological route www.soci.org

to a 2000 mL Erlenmeyer flask containing 1200 mL autoclaved
medium, a volume that corresponded to 10% of the bioreactor
working volume.8
The fermentation of the semisynthetic medium, consisting of
a mixture of synthetic (88 g L−1 xylose and 2 g L−1 glucose, 3 g
L−1 ammonium sulphate and 0.1 g L−1 calcium chloride) and of
natural (20 g L−1 rice bran extract) compounds, was performed by
C. guilliermondii in a Bioengineering AG L1523 bioreactor, with 12
L working volume, equipped with a Mettler Toledo pH-meter (5.00
initial pH) and a sterilizable oxygen sensor (30 h−1 oxygen transfer
volumetric coefficient). A double-walled heat exchanger located
at the bioreactor bottom was used for temperature control (30 ◦ C)
and agitation (300 rpm) was performed by two disk turbines with
six blades. A Watson Marlow 505S (Falmouth, England) peristaltic
pump was used to feed the substrate and the resulting product.
Fermentation tests were performed in triplicate.
Treatment of fermented broth and concentration
The fermented medium was centrifuged at 2000 g for 15 min
in a CU-5000 Damon/IC centrifuge and the liquor was filtered
after the addition of NaOH 3N to pH 7.00. The xylitol-rich liquor
was then treated with A-505 anion-exchange and C-504 cation-
exchange resins, and submitted to concentration in order to
increase the xylitol content. The concentration was carried out in a
1 L rotoevaporator Büchi (Laboratoriums-TechnikAG, Sweden) at
65 ± 5 ◦ C.
Xylitol crystallization
The xylitol crystallization experiments were performed in wa-
ter–ethanol solutions (50–50%, w w−1 ) according to the method-
ology proposed by Martinez et al.15 Initially, the temperature of
the xylitol-rich syrup with supersaturation degree (σ = Cxyl /Cequil )
equal to 1.17 was raised to 10 ◦ C above the saturation temperature
(Tsat = 50 ◦ C) and maintained at this value for 5 min to ensure total
solubilization of xylitol. Subsequently, the solution was cooled at
the rate of 2 ◦ C min−1 to Tsat , where ethanol (18.2 g, 99.7%) was
added and the solution was cooled at a rate of 0.5 ◦ C min−1 .
Ten xylitol crystals (0.00025–0.00059 m) were added when the
temperature reached a value 2.5 ◦ C lower than Tsat . In the second
crystallization stage, the experiments were carried out using xylitol
crystals (95% purity) in the following conditions: Tsat of 30, 40 and
50 ◦ C, cooling rate (CR) 0.25 ◦ C min−1 and seeding with 0.1% xylitol
crystals (Table 1).
The solution was cooled using a linear CR with a Lauda RC6CP
thermostatic bath, GMBH & Co. equiped with the WINTHERM Plus
software, version 1.01. In this step, the crystallization temperature
was defined by the alteration of system turbidity, when many
crystals were formed, and by the time-course of temperature,
when an increase in the solution temperature was detected.
The experiments were carried out in a 100 mL glass jacketed
crystallizer with helix-type agitator. The solution was mixed with
a IKA Labortechnic, RW 20.n agitator at 450 rpm. At the end of
each experiment, the suspension was filtered in a Büchner funnel
(125 cm diameter) using Whatman filter paper No. 42 for the
retention of fine crystals. The crystals were washed with 100 mL
ethanol (99.7%) and dried under vacuum at room temperature for
24 h. Once dried, the crystals were weighed in a Mettler Toledo PB
1502 balance.
Analytical methods
The xylose, glucose and xylitol concentrations were determined
by high performance liquid chromatography (Waters 410, USA)
using a Biorad Aminex HPX-87H (300 × 7.8) column and a RID 6A
refractive index detector, 0.01 N sulphuric acid as eluent, 0.6 mL
min−1 flow rate and 45 ◦ C column temperature.
The oxygen transfer coefficient was determined according to
the ‘gassing-out’ method as described by Bartolomew et al.18
After sparging the fermentation medium with nitrogen at 30 ◦ C,
the oxygen concentration was shown to increase with time when
the medium was aerated. The kL a was determined according to
the following equation:
ln(C ∗ − C) = ln(C ∗ − Co ) − kL a t
where C ∗ is the dissolved oxygen concentration at saturation, C is
the dissolved oxygen concentration in the culture medium, Co is
the initial oxygen concentration in the medium and t is the time.
The cellular concentration was determined by absorbance
measurements in a Beckman spectrophotometer at 600 nm as
a function of the cells dry weight.
The fermentation efficiency or efficiency of xylose to xylitol
conversion has been estimated by the relationship between the
yield factor and the theorical value of xylose – xylitol conversion
(0.917 g g−1 ) proposed by Barbosa et al.19 on the basis of a
knowledge of the metabolism of Candida guilliermondii.
The crystal size distribution (CSD) for each experiment was
obtained by sieving using Granustest sieves with the follow-
ing apertures (in m): 0.000106, 0.000177, 0.000250, 0.000590,
0.000710, 0.001, 0.00119, 0.00141, 0.00168 and 0.00200. The crys-
tals were weighed using a Mettler Toledo PB 1502 balance.
The crystal size distribution, crystal mean size, nucleation and
growth rates were determined using the methodology proposed
by Nývlt, as described by Martı́nez et al.15
The crystals micrographies were obtained using a Leo 1450 VP
high vacuum scanning electron microscope (in the order of
2 × 10−5 torr) with backscattered electrons mode working at
20 kV acceleration voltage.
100 8
Xylose
Xylitol 7
80 Cell (X) 6
pH
pH, X(g/l)

60 5
c(g/l)

4
40 3
Table 1. Experimental conditions used in the second crystallization 2
step 20
1
Tsat (◦ C) Xylitol (g/100 gsol ) Water (g/100 gsol ) Ethanol (g/100 gsol ) 0
0 10 20 30 40 50 60 70 80 90 100
0

30 42.63 28.685 28.685 t (h)

40 52.98 23.510 23.510 Figure 1. Concentration profiles (g/L) of xylose (♦), xylitol (), and cell (),
50 63.59 18.205 18.205 and pH throughout xylose fermentation by Candida guilliermondii in 15
377

liter fermentor.

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 www.soci.org E A Mart´ınez et al.

Tnucl

Tsusp
Tbath and Ts

Tnucl

Tsusp

Tbath and Ts

Tnucl C

Tsusp
Tbath and Tsp

Figure 2. Suspension (Tsusp ), set-point (Tsp ) and thermostatic bath (Tbath ) temperatures profiles during the second crystallization stage of xylitol using 30
(A), 40 (B) and 50 ◦ C (C) saturation temperature and 0.25 ◦ C/min cooling rate.
378

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c 2008 Society of Chemical Industry J Chem Technol Biotechnol 2009; 84: 376–381
Crystallization of xylitol produced by biotechnological route
The temperature, melting point and the purity of the xylitol
crystals were determined by differential scanning calorimetry in a
DSC822e, Mettler Toledo, using a STARe software.
The moisture content of the xylitol crystals was determined in a
Karl Fischer titrimeter, Mettler Toledo DL38.
RESULTS AND DISCUSSION
Fermentation
Figure 1 presents concentration profiles of xylose consumption,
xylitol production, cellular growth and pH during fermentation in
the 15 L fermentor.
Xylose bioconversion into xylitol occurs as a function of the
xylose reductase (XR) and xylitol deshydrogase (XD) enzymes in
the xylose-fermenting yeast.7 The dissolved oxygen disponibility
or availability is a key factor in the flow of carbon for cell
growth or xylitol production. The aeration rates, pH, agitation and
fermentation temperature corresponding to 30 h−1 , 5.00, 300 rpm
and 30 ◦ C, respectively, promoted 99.14% xylose assimilation
and resulted in 61.29 g L−1 xylitol production and 7.05 g L−1
cell concentration after 92 h fermentation. In other words,
the xylose metabolism was more directed towards xylitol
production (0.7024 g g−1 yield factor) than towards cell production
(0.078 g g−1 yield factor). During this process, 0.665 g L−1 h−1
xylitol volumetric productivity and 76.6% fermentation efficiency
were obtained. The pH reduced from 5.00 to 2.93 during
the fermentation process. In this study, the highest xylitol
concentration (63.2 g L−1 ) corresponding with 98.95% xylose
consumption occurred after 84 h fermentation. A small decrease
in xylitol concentration (3%) and increase in cell concentration
(8.3%) was observed during the final 10 h fermentation, coinciding
with xylose depletion (Fig. 1). According to Felipe et al.,20 0.72 g
g−1 xylitol yield and 0.49 g L−1 h−1 volumetric productivity were
obtained during xylose-to-xylitol conversion by C. guiliermondii in
semisynthetic medium using Erlenmeyer flasks after 74 h. Martinez
et al.9 in a study on a batch fermentation process for xylitol
production from sugarcane hemicellulosic hydrolysate in a 15
L fermentor using the same fermentation conditions, reported
that 63.5 g L−1 final xylitol and 6.15 g L−1 cell growth were
obtained with 98% xylose consumed after 132 h fermentation.
Under these conditions, these authors reported lower xylitol
volumetric productivity (0.478 g L−1 h−1 ) and higher fermentation
efficiency (81.8%) using a hemicellulosic hydrolysate purified
with ion-exchange resins. Canilha et al.21 investigated the kinetic
behavior of C. guilliermondii during xylitol production from wheat
straw hemicellulosic hydrolysate treated with active charcoal,
reporting that 30.68 g L−1 xylitol production, 0.37 g L−1 h−1
xylitol volumetric productivity, 0.65 g g−1 xylitol yield and 70.88%
fermentation efficiency were obtained after 82 h fermentation in
15 L fermentator.
Broth clarification and concentration
The fermented medium contained yeast and fragments of yeast
cells as well as other impurities such as ingredients of cultivation
medium, residual substrates and fermentation by-products.9 To
eliminate some of these contaminants, the fermented solution
was subjected to centrifugation and NaOH 3N was added to the
supernatant to pH 7.00.
A decrease of coloration (visual) and a loss of 8.15% in the xylitol
content of the liquor was observed after treatment with A-505
and C-504 ion-exchange resins and concentration. Martı́nez et al.,9
J Chem Technol Biotechnol 2009; 84: 376–381

c 2008 Society of Chemical Industry
www.soci.org
reported higher values of xylitol loss (15.23%) during the treatment
of fermented hydrolysate with these ion-exchange resins. In
order to obtain adequate conditions of xylitol concentration for
crystallization, the liquor was concentrated under vacuum, a syrup
with 745.3 g L−1 xylitol being obtained.
Crystallization
The supersaturation (difference of chemical potential) is the driving
force for crystallization and in industrial conditions it can be
expressed as the ratio of concentration of xylitol in solution to
its equilibrium concentration at saturation for the same process
conditions. Crystal growth only occurs when sugar concentration
exceeds the saturation point. According to Hassani et al.22 , a
supersaturation level (σ ) between 1.12 and 1.40 can be used in
industrial crystallization processes.
The xylitol-rich syrup (745.3 g L−1 xylitol, σ = 1.17) was
submitted to crystallization (Tsat of 50 ◦ C and CR of 0.5 ◦ C min−1 ),
crystals with 95% purity, 3.08% humidity, melting heat (206.71 J
g−1 ) and melting point (91.65 ◦ C) being obtained. Canilha et al.21
reported that it was not possible to crystallize xylitol from
a concentrated medium containing 726.5 g L−1 xylitol, 4.3 g
L−1 xylose, 3.2 g L−1 arabinose, 16.5 g L−1 glycerol and 12.2 g
L−1 lignin derivatives in the presence of ethanol using 50 ◦ C
saturation temperature and 0.2–0.4 ◦ C min−1 CR. This inhibition
was overcome by mixing the concentrated medium (0, 30 and
50%) with a commercial xylitol solution (100, 70 and 50%) xylitol
crystals with up to 99.9, 95.9 and 95.3% purity, respectively, being
obtained. On the other hand, Martı́nez et al.9 achieved 85% purity
xylitol crystals as a result of the first step of crystallization by
cooling a sugarcane bagasse-derived medium (935.4 g L−1 xylitol
and 13.10 g L−1 arabinose) using 0.5 ◦ C min−1 CR, 50 ◦ C saturation
temperature and adding 50% ethanol by mass.
In order to improve the xylitol properties, the crystals obtained
were submitted to a second crystallization stage, preparing
water–ethanol solutions (50–50% w w−1 ) in concentrations
corresponding to the saturation temperature, considering their
purity grade.15 Figure 2 presents profiles of solution, set-point
and thermostatic bath temperatures during recrystallization at
30, 40 and 50 ◦ C saturation temperatures and 0.25 ◦ C min−1 CR.
The nucleation temperature was defined when the bulk crystals
were formed and by the increase in temperature of the solution.
As can be verified in Fig. 2, nucleation temperatures of 7.813;
26.694 and 37.618 ◦ C were obtained at 30, 40 and 50 ◦ C saturation
temperatures, respectively.
Table 2 shows the purity, heat and melting points and humidity
of the xylitol crystals obtained in the two steps of xylitol
crystallization.
0.6
0.5
Lcalc
0.4
0.3
0.2
0.2 0.3 0.4 0.5 0.6
Lexp
Figure 3. Relation between calculated (Lcalc ) and experimental (Lexp )
crystal size of commercial xylitol (♦) and the tests carried out with xylitol
379
obtained by fermentative route ().
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 www.soci.org E A Mart´ınez et al.

(a) (b)

(c) (d)

Figure 4. Micrographies of commercial xylitol (a) and of xylitol obtained by biotechnological routes at 30 (b), 40 (c) and 50 ◦ C (d) saturation temperature,
respectively.

Table 2. Purity, melting heat (Hmelt ), melting point (Tmelt ) and Table 3. Results for the second stage of xylitol crystallization obtained
humidity of the xylitol crystals obtained in the two steps of by biotechnological route using 0.25 ◦ C min−1 cooling rate
crystallization and commercial xylitol
Saturation temperatures (Tsat (◦ C))
Step (Tsat , ◦ C) Purity (%) Hmelt (J g−1 ) Tmelt (◦ C) Humidity (%)
30 40 50
First (50) 95.0 −206.71 91.5 3.08
◦
Second (30) 98.7 −244.95 93.9 0.63 Tnucl ( C) 7.813 26.694 37.618
Second (40) 99.2 −236.80 94.1 0.38 Tfinal (◦ C) −8.781 15.977 25.892
Second (50) 98.5 −238.25 94.1 0.57 Tmax (◦ C) 16.59 10.72 11.73
Xylitol commercial 99.8 −259.66 93.6 0.05 Mc (kg m−3 solv ) 1800.00 1359.43 718.54
tc (s) 3982.8 2572.2 2784.0
G (m s−1 ) (10−8 ) 2.76 5.15 3.87
dN/dt (#/m−3 s−1 ) (107 ) 4.58 3.04 2.66
In relation to the properties of the xylitol crystals, an increase of Lm (m) (10−4 ) 3.293 3.975 3.263
the purity (between 3 and 4%), in the melting heat (between 30 Lcalc (m) (10−4 ) 4.016 3.744 3.192
and 38 J g−1 ) and in the melting point (between 2.4 and 2.6 ◦ C)
was noted after the second step of crystallization, crystals with Note: # is the particles number.
properties close to the commercial xylitol being obtained (Table 2).
Martı́nez et al.9 in a study on cooling crystallization process
for xylitol production from sugarcane bagasse hemicellulosic promoted a higher Tmax (16.59 ◦ C), Mc (1800 kg m−3 solv ) and
hydrolysate, reported that xylitol crystals with purities ranging dN/dt (4.58 × 107 #m−3 s−1 ) and the process was carried out with
from 92 to 94% and melting heat from −174 to −215 J g−1 were longer crystallization time (3982.8 s). On the other hand, a higher
obtained as a result of two crystallization stages. Sampaio et al.13 crystal growth rate (5.15 × 10−8 m s−1 ) and crystal mean size
in a study on isothermal crystallization of xylitol produced from (3.975 × 10−4 m) were obtained at 40 ◦ C saturation temperature.
synthetic broth fermented by Debaryomyces hansenii, reported Similar values of growth and nucleation rates were reported
that xylitol crystals with purities ranging from 96 to 97.8% were by Martı́nez et al.15 in a study on crystallization of commercial
produced using xylitol concentrations ranging from 675 to 911 g xylitol in an ethanol–water system. Hao et al.14 reported lower
L−1 and −10 ◦ C temperature. values for growth rate (0.02–5 × 10−9 m s−1 ) and higher values
Table 3 presents the nucleation (Tnucl ) and final temperatures for nucleation rate (0.01–9.7 × 109 #m−3 s−1 ) when studying the
(Tf ), maximum sub-cooling temperature (Tmax ), crystallization xylitol crystallization kinetics in a methanol–water system.
time (tc ), crystal mass by solvent volume (Mc ), and the crystal A decrease between 22.4 and 15.42% in the mass of crystals and
growth (G) and nucleation (dN/dt) rates obtained in the xylitol between 10 and 8 ◦ C in the maximum sub-cooling degree were
crystallization performed in ethanol–water solutions. As can observed at 40 and 50 ◦ C saturation temperatures, respectively, in
380

be seen, the saturation temperature corresponding to 30 ◦ C relation to the results obtained in the crystallization studies with

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c 2008 Society of Chemical Industry J Chem Technol Biotechnol 2009; 84: 376–381
Crystallization of xylitol produced by biotechnological route
commercial xylitol.15 This indicates that the soluble impurities
present in the xylitol crystals reduce the metastable zone.
According to Nývlt et al.23 it is impossible to predict the soluble
aggregate effect on metastable zone width.
Figure 3 depicts the correlation between calculated and
experimental crystal sizes for commercial xylitol15 . The black
triangles represent the correlation between calculated and
experimental crystal sizes obtained in the second crystallization
step of the xylitol produced by biotechnological route. As can be
seen, a good fit was verified.
The kinetic parameters of xylitol crystallization can be used to
represent the medium size of the crystals obtained in the three
crystallization experiments performed in the fermented medium,
with errors between 2 and 22%. This means that the concentration
of the impurities in the syrup did not have a significant influence
on kinetic parameters (Table 3 and Fig. 3).
Figure 4 shows micrographs of commercial xylitol crystals and
xylitol crystals obtained by the fermentative route after the second
step of crystallization.
From these micrographs it can be seen that the formation of
agglomerates and hexagonal xylitol crystals is verified. These ag-
glomerates resulted from the random grouping of crystals, which
after growing together, adhered and interpenetrated each other,
creating irregular forms. Similar results were reported by Mar-
tinez et al.9 in studies on batch crystallization of xylitol produced
from fermentation of sugarcane bagasse. According to Canilha
et al.,23 in studies on batch crystallization of xylitol produced from
wheat-straw-derived medium, the crystals obtained from the pure
xylitol solution showed a much more defined geometry than those
obtained from mixtures containing wheat straw-derived medium
and pure xylitol.
ACKNOWLEDGEMENTS
The financial support of Fundação de Amparo à Pesquisa do Estado
de São Paulo (FAPESP), Brazil is gratefully acknowledged. We thank
Lilian Robin for critical reading of the manuscript.
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