ANÁLISE DOS POTENCIAIS FERMENTATIVOS DE LEVEDURAS PRODUTORAS DE XILITOL

Abstract

The growing demand for xylitol in the food, pharmaceutical, and dental industries drives the search for efficient and sustainable production methods. This study investigated the fermentative potential of three Meyerozyma caribbica strains (CHAP-96, CHAP-103, and CHAP-204) for xylitol production, a sweetener widely used in food and pharmaceutical industries. Using an experimental design based on a Central Composite Rotational Design (CCRD), the strains were exposed to different xylose concentrations and pH values to optimize production conditions.The results indicated that the optimal range for xylitol production was achieved at a xylose concentration of approximately 80 g/L and a pH close to 7, which yielded the highest efficiency for CHAP-103 and CHAP-204 strains. Conversely, extreme pH values hindered cell growth and fermentative efficiency, highlighting yeasts' metabolic challenges in adverse environments. The mathematical models generated showed a strong correlation between observed and predicted values, validating the experimental analysis and providing a foundation for future optimizations. It is concluded that xylitol bioproduction by M. caribbica offers a promising alternative to traditional chemical methods, contributing to more sustainable and economically viable processes. Future studies should focus on strategies to mitigate the effects of inhibitors and enhance fermentative conditions.