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Erythritol production by yeasts: a snapshot of current knowledge
Frédéric Carly1, Patrick Fickers2
1Unité de Biotechnologies et Bioprocédés, Université Libre de Bruxelles, Belgium.
Abstract:
Erythritol is a four-carbon sugar alcohol produced by microorganisms as an osmoprotectant. It could be used as a natural sweetener in the pharmaceutical and food industries. Here, a snapshot of current knowledge on erythritol metabolism and synthesis, optimization of its production and more precise process and producer strain improvement is presented.
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