IN THE NAME OF ALLAH

THE MOST BENEFICIENT

AND MERCIFUL
 Topic
Microbial based sweetners
Microbial based products
The products that are produced during
the metabolic process of
microorganisms are generally called as
microbial based products
 Contents
Microbial metabolism
Metabolites
Sweetners
Importance of
sweetners
Microbial based
sweetners
Conclusion
Microbial metabolism is the means by which a
microbe obtains the
energy and nutrients it
needs to live and reproduce
 • Primary metabolites
Metabolites • Secondary metbolites
 Sweetners

• Natural sweetners
• Sweetners • Artificial sweetners
 • Energy value
• Flavour
• Importance of sweetners
• Preservative
• Bulking agent
 • Thaumatin
• Microbial based • Xylitol
sweetners • Monellin
• Miraculin
• Trehalose
• Pallatinit(isomaltulo
se)
• Pentose sugars
 Thaumatin
Protein in nature
Extracted from Thaumatococcus
danaelli
Sweetness 100,000 > Sucrose
Production from fruit is limited
Microbial Origin
1-E.Coli
2-Streptomyces lividans
3-Saccharomyces cerevisae
4-Aspergillus oryzae
Production: Through DNA expression
 Monellin
Sweet Protein
Extracted from
Dioscoreophyllum
cumminisii
Sweetness 800-2000 times >
Sucrose
Microbial Origin
1- Candida utilis (yeast)
Production Through DNA
expression
Uses foods and drinks
 Miraculin
Fruit Protein
Extracted from
miraculin fruits
Acts as a taste modifier
Converts sourness into
sweetness
Microbial Origin
1- Aspergillus oryzae
Production Through
DNA expression
mechanism
 Trehalose
Also known as Mycose
A disachcharide sugar
Sweetness level is
45%of sucrose
Origin
Found in animals, plants
and microorganisms
Microorganisms
Bakers yeast
Wine yeast
 Isomaltulose
Trade name “Palatinose”
A disachcharide sugar
naturally present in sugar
cane and honey
Origin
Produced by enzymatic
action of glucosyl
transferase on sucrose
Microorganisms
Erwini spp.D12 strain
 Xylitol
A natural sweetner
Present in birch tree
It belongs to polyol category of
carbohydrates
Used as sugar substitute
Microbial Origin
1-Schizosaccharomyces japonicus
2-kluyveromyces bulgaricus
3-Recombinent Saccharomyces
cerevisiae
Produced by
Above two microbes uses corn cobs as
subtrate
 Xylitol production

Mainly two processes are

involved
• Up stream processing
• Downstream processing
 Steps involved in upstream
production of Xylitol
• Starting material

• Strain (Candida tropicalis)

• Fed batch fermentation

 Starting material
For large production of
Xylitol cheap raw material
is used like
• Maize
• oat hulls
• corn cobs and stalks
• nut shells
• Straws
• bagasse and cotton seed hulls.
 Strain
1. Candida tropicalis is
the most preferable strain
for the production of
Xylitol from Xylan rich
sources
2. Other genera used are
• Pichia
• Pachysolen and
Debaryomyces.
 Fermentation process
Fermentation done in batch
fermentor in following
conditions
• Temperature range 25 to
35° C
• fermentation time of
about 24-72 hours
• Conversion % is about
90% of the xylose to
xylitol.
 Down Stream propcessing
Steps involved in the final
recovery of the product like
• Seperation
• Purification
• Crystallization

Comes under downstream

processing
 Separation
After fermentation the product is
recovered by the separation of

• Yeast cells through

centrifugation and/ or filtration
• Removal of other byproducts
like ethanol through evaporation
or distillation process
 Purification
After removal of the yeast cells , the
xylitol is obtained through

• chromatographic separation

• By using column of sulfonated

polystyrene resin cross-linked with
divinyl benzenes in an alkali/alkaline
earth metal form
 Crystallization
• It is done by conventional crystalization technique
including Cooling and boiling crystallization
For cooling crystallization
seeding with xylitol crystals having an average
diameter of about 30 microns done
• Temperature is kept low
• Finally The crystals, preferably with an average
diameter of about 250 to about 600 microns, are
separated by centrifugation
• washed with water to recover substantially pure
crystalline xylitol
 Characteristics of Xylitol
No Fermentation
• Xylitol is anti-cariogenic
• xylitol can’t be utilized by buccal
cariogenic bacteria
Solubility
• soluble in water.
• When eaten it gives a pleasant cool and
fresh sensation
Sweetness
Sweetness equals that of sucrose(at normal
temperature)
1.2 times of sucrose(low teperature)
 Continu……..
Stable Blood Glucose Level

• The metabolism of xylitol in human

body does not involve insulin
• Will not cause blood glucose levels
to rise

Chemical Stability
• Highly heat-resistant
• passive to acid and alkali
 Benefits of Xylitol
Sweetener with anti-cariogenic character

Used in foods like chewing gum, cakes,

chocolates, candies as the

• moisturizer
• defrosting agent
• used in toothpaste and mouth cleansers
etc.
• ideal for diabetes patients
uses
• Food Industry

• Medicine

• Cosmetics

• Hygienic Product
 Safety measures Xylitol
Safety & Storage

• Slowly absorbed from the

intestinal tract

• Over-intake at one time may

cause light diarrhea

• Xylitol is hygroscopic. Please

keep it in dry and ventilated
place.
 Conclusion
Microbial based sweetners provides good approach for
production of different types of natural sweetners like
Thaumatin and artificial sweetners like xylitol and can
be produced

• In bulk
• Within short time
• By using cheap raw material

On the other hand the limitation is consumers

acceptance regarding the production of genetically
modified sweetners
 Any
Queries
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