Summary
A method to obtain the fermentative conversion by yeasts of D-xylose to ethanol is described. The method depends on a combination of two factors; (1) the ability of glucose isomerase to isomerise D-xylose to D-xylulose and (2) the ability of a number of yeasts to ferment D-xylulose.
Article PDF
Similar content being viewed by others
Avoid common mistakes on your manuscript.
References
Ashwell, G. (1957). Meth. in Enz. 3, 73–105.
Bucke, C. (1977) in Topics in Enzyme and Fermentation Biotechnology, A. Wiseman, ed., Vol. 1, 147–171, Chichester, Ellis Horwood Limited.
Dunning, J,W. and Lathrop, E.C. (1945). Ind. Eng. Chem. 37, 24–29.
Topper, Y.J. (1961) in The Enzymes. P.D. Boyer, H. Landy and K. Myrback, eds., Vol 5, 429–441, New York and London, Academic Press.
Wang, P.Y., Shopsis, C. and Schneider, H. (1980). Biochem. Biophys. Res. Comm. In press.
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Wang, P.Y., Johnson, B.F. & Schneider, H. Fermentation of D-xylose by yeasts using glucose isomerase in the medium to convert D-xylose to D-xylulose. Biotechnol Lett 2, 273–278 (1980). https://doi.org/10.1007/BF00239856
Issue Date:
DOI: https://doi.org/10.1007/BF00239856