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Xylitol: A Promising Sweetener Produced by Candida sp
Diana Carolina Tusso Pinzón1,2, Margareth Andrea Patiño Lagos1,2, Ricardo Andrés Tusso Pinzón3
1Facultad de Ciencias, Instituto de Biotecnología, Universidad Nacional de Colombia, Bogotá D.C, Colombia.
Indian Journal of Microbiology
|August 8, 2026
Summary
This review explores biotechnological xylitol production using Candida yeast, offering an economical and eco-friendly alternative to chemical methods. These yeasts efficiently convert xylose biomass into xylitol, a versatile sweetener with numerous health and industrial applications.
Area of Science:
- Biotechnology
- Microbiology
- Food Science
Background:
- Xylitol is a low-glycemic sweetener with applications in food, dental products, and cosmetics.
- Current xylitol production relies on expensive and unsustainable chemical methods.
- The growing global xylitol market necessitates sustainable production alternatives.
Purpose of the Study:
- To review the biotechnological production of xylitol using Candida yeast species.
- To highlight the advantages of microbial xylitol production over traditional chemical methods.
- To discuss xylitol applications, production parameters, and challenges.
Main Methods:
- Review of scientific literature on xylitol production by Candida species.
- Analysis of yeast strains and their efficiency in converting xylose to xylitol.
- Examination of fermentation parameters and optimization strategies.
Main Results:
- Candida yeasts efficiently convert xylose-rich biomass into xylitol.
- Biotechnological production offers a more economical and environmentally friendly alternative.
- Specific Candida strains show high yields and productivity.
Conclusions:
- Biotechnological xylitol production by Candida species is a viable and sustainable alternative.
- Further optimization of production parameters and strain development can enhance efficiency.
- Xylitol production via yeast fermentation supports its expanding market applications.
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