Erythritol Chemical Structure, Biosynthesis Pathways, Properties, Applications, and Production

Osama Ibrahim

doi:doi:10.11648/j.ijmb.20210603.11

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Erythritol Chemical Structure, Biosynthesis Pathways, Properties, Applications, and Production

Osama Ibrahim

Published in International Journal of Microbiology and Biotechnology (Volume 6, Issue 3)

Received: 21 June 2021 Accepted: 2 July 2021 Published: 9 July 2021

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Abstract

Erythritol is a natural four carbon sugar alcohol present in fruits, vegetables, mushrooms and in fermented foods. It is low calorie sweetener manufactured commercially by fermentation using osmophilic yeasts and yeasts-like fungi. Some filamentous fungi and heterofermentative lactic acid bacteria demonstrated on laboratory scale the production of erythritol at lower yield. Erythritol is gaining high market share as natural sweetener with applications in low calorie foods, beverages, and as an additive in combination with high intense zero calorie artificial sweeteners to enhance sweetness, texture, and to mask these artificial sweeteners bitter after taste. Due to increasing demand of erythritol with wide applications in foods, pharmaceuticals, and chemical industries, research activities are focusing on reducing production cost by fermentation conditions optimization. and improve industrial cultures via mutation or genetic engineering to utilize cheap and abundant byproducts such as crude glycerol and lignocellulosic materials as carbon sources in replacement to the costly glucose. Erythritol production with less intermediate metabolites in the fermentation process can be achieved by microbial metabolic pathway engineering. High yield of erythritol with less intermediate metabolites at the end of fermentation process will lead to improve erythritol recovery efficiency with higher yield and specifications.

Published in	International Journal of Microbiology and Biotechnology (Volume 6, Issue 3)
DOI	10.11648/j.ijmb.20210603.11
Page(s)	59-70
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Sugar Alcohols, Osmiophilic Yeasts, Pentose Phosphate Pathway, Phosphoketolase Pathway, High Osmolarity Glycerol (HOG), Erythrose Reductase, Feed-batch Fermentation, Ion Exchange Chromatography

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APA Style

Osama Ibrahim. (2021). Erythritol Chemical Structure, Biosynthesis Pathways, Properties, Applications, and Production. International Journal of Microbiology and Biotechnology, 6(3), 59-70. https://doi.org/10.11648/j.ijmb.20210603.11

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ACS Style

Osama Ibrahim. Erythritol Chemical Structure, Biosynthesis Pathways, Properties, Applications, and Production. Int. J. Microbiol. Biotechnol. 2021, 6(3), 59-70. doi: 10.11648/j.ijmb.20210603.11

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AMA Style

Osama Ibrahim. Erythritol Chemical Structure, Biosynthesis Pathways, Properties, Applications, and Production. Int J Microbiol Biotechnol. 2021;6(3):59-70. doi: 10.11648/j.ijmb.20210603.11

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@article{10.11648/j.ijmb.20210603.11,
  author = {Osama Ibrahim},
  title = {Erythritol Chemical Structure, Biosynthesis Pathways, Properties, Applications, and Production},
  journal = {International Journal of Microbiology and Biotechnology},
  volume = {6},
  number = {3},
  pages = {59-70},
  doi = {10.11648/j.ijmb.20210603.11},
  url = {https://doi.org/10.11648/j.ijmb.20210603.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijmb.20210603.11},
  abstract = {Erythritol is a natural four carbon sugar alcohol present in fruits, vegetables, mushrooms and in fermented foods. It is low calorie sweetener manufactured commercially by fermentation using osmophilic yeasts and yeasts-like fungi. Some filamentous fungi and heterofermentative lactic acid bacteria demonstrated on laboratory scale the production of erythritol at lower yield. Erythritol is gaining high market share as natural sweetener with applications in low calorie foods, beverages, and as an additive in combination with high intense zero calorie artificial sweeteners to enhance sweetness, texture, and to mask these artificial sweeteners bitter after taste. Due to increasing demand of erythritol with wide applications in foods, pharmaceuticals, and chemical industries, research activities are focusing on reducing production cost by fermentation conditions optimization. and improve industrial cultures via mutation or genetic engineering to utilize cheap and abundant byproducts such as crude glycerol and lignocellulosic materials as carbon sources in replacement to the costly glucose. Erythritol production with less intermediate metabolites in the fermentation process can be achieved by microbial metabolic pathway engineering. High yield of erythritol with less intermediate metabolites at the end of fermentation process will lead to improve erythritol recovery efficiency with higher yield and specifications.},
 year = {2021}
}

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TY  - JOUR
T1  - Erythritol Chemical Structure, Biosynthesis Pathways, Properties, Applications, and Production
AU  - Osama Ibrahim
Y1  - 2021/07/09
PY  - 2021
N1  - https://doi.org/10.11648/j.ijmb.20210603.11
DO  - 10.11648/j.ijmb.20210603.11
T2  - International Journal of Microbiology and Biotechnology
JF  - International Journal of Microbiology and Biotechnology
JO  - International Journal of Microbiology and Biotechnology
SP  - 59
EP  - 70
PB  - Science Publishing Group
SN  - 2578-9686
UR  - https://doi.org/10.11648/j.ijmb.20210603.11
AB  - Erythritol is a natural four carbon sugar alcohol present in fruits, vegetables, mushrooms and in fermented foods. It is low calorie sweetener manufactured commercially by fermentation using osmophilic yeasts and yeasts-like fungi. Some filamentous fungi and heterofermentative lactic acid bacteria demonstrated on laboratory scale the production of erythritol at lower yield. Erythritol is gaining high market share as natural sweetener with applications in low calorie foods, beverages, and as an additive in combination with high intense zero calorie artificial sweeteners to enhance sweetness, texture, and to mask these artificial sweeteners bitter after taste. Due to increasing demand of erythritol with wide applications in foods, pharmaceuticals, and chemical industries, research activities are focusing on reducing production cost by fermentation conditions optimization. and improve industrial cultures via mutation or genetic engineering to utilize cheap and abundant byproducts such as crude glycerol and lignocellulosic materials as carbon sources in replacement to the costly glucose. Erythritol production with less intermediate metabolites in the fermentation process can be achieved by microbial metabolic pathway engineering. High yield of erythritol with less intermediate metabolites at the end of fermentation process will lead to improve erythritol recovery efficiency with higher yield and specifications.
VL  - 6
IS  - 3
ER  -

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Author Information

Osama Ibrahim

Biotechnology Consulting, Bio Innovation, Gurnee, United States

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APA Style

Osama Ibrahim. (2021). Erythritol Chemical Structure, Biosynthesis Pathways, Properties, Applications, and Production. International Journal of Microbiology and Biotechnology, 6(3), 59-70. https://doi.org/10.11648/j.ijmb.20210603.11

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ACS Style

Osama Ibrahim. Erythritol Chemical Structure, Biosynthesis Pathways, Properties, Applications, and Production. Int. J. Microbiol. Biotechnol. 2021, 6(3), 59-70. doi: 10.11648/j.ijmb.20210603.11

Copy | Download

AMA Style

Osama Ibrahim. Erythritol Chemical Structure, Biosynthesis Pathways, Properties, Applications, and Production. Int J Microbiol Biotechnol. 2021;6(3):59-70. doi: 10.11648/j.ijmb.20210603.11

Copy | Download

@article{10.11648/j.ijmb.20210603.11,
  author = {Osama Ibrahim},
  title = {Erythritol Chemical Structure, Biosynthesis Pathways, Properties, Applications, and Production},
  journal = {International Journal of Microbiology and Biotechnology},
  volume = {6},
  number = {3},
  pages = {59-70},
  doi = {10.11648/j.ijmb.20210603.11},
  url = {https://doi.org/10.11648/j.ijmb.20210603.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijmb.20210603.11},
  abstract = {Erythritol is a natural four carbon sugar alcohol present in fruits, vegetables, mushrooms and in fermented foods. It is low calorie sweetener manufactured commercially by fermentation using osmophilic yeasts and yeasts-like fungi. Some filamentous fungi and heterofermentative lactic acid bacteria demonstrated on laboratory scale the production of erythritol at lower yield. Erythritol is gaining high market share as natural sweetener with applications in low calorie foods, beverages, and as an additive in combination with high intense zero calorie artificial sweeteners to enhance sweetness, texture, and to mask these artificial sweeteners bitter after taste. Due to increasing demand of erythritol with wide applications in foods, pharmaceuticals, and chemical industries, research activities are focusing on reducing production cost by fermentation conditions optimization. and improve industrial cultures via mutation or genetic engineering to utilize cheap and abundant byproducts such as crude glycerol and lignocellulosic materials as carbon sources in replacement to the costly glucose. Erythritol production with less intermediate metabolites in the fermentation process can be achieved by microbial metabolic pathway engineering. High yield of erythritol with less intermediate metabolites at the end of fermentation process will lead to improve erythritol recovery efficiency with higher yield and specifications.},
 year = {2021}
}

Copy | Download

TY  - JOUR
T1  - Erythritol Chemical Structure, Biosynthesis Pathways, Properties, Applications, and Production
AU  - Osama Ibrahim
Y1  - 2021/07/09
PY  - 2021
N1  - https://doi.org/10.11648/j.ijmb.20210603.11
DO  - 10.11648/j.ijmb.20210603.11
T2  - International Journal of Microbiology and Biotechnology
JF  - International Journal of Microbiology and Biotechnology
JO  - International Journal of Microbiology and Biotechnology
SP  - 59
EP  - 70
PB  - Science Publishing Group
SN  - 2578-9686
UR  - https://doi.org/10.11648/j.ijmb.20210603.11
AB  - Erythritol is a natural four carbon sugar alcohol present in fruits, vegetables, mushrooms and in fermented foods. It is low calorie sweetener manufactured commercially by fermentation using osmophilic yeasts and yeasts-like fungi. Some filamentous fungi and heterofermentative lactic acid bacteria demonstrated on laboratory scale the production of erythritol at lower yield. Erythritol is gaining high market share as natural sweetener with applications in low calorie foods, beverages, and as an additive in combination with high intense zero calorie artificial sweeteners to enhance sweetness, texture, and to mask these artificial sweeteners bitter after taste. Due to increasing demand of erythritol with wide applications in foods, pharmaceuticals, and chemical industries, research activities are focusing on reducing production cost by fermentation conditions optimization. and improve industrial cultures via mutation or genetic engineering to utilize cheap and abundant byproducts such as crude glycerol and lignocellulosic materials as carbon sources in replacement to the costly glucose. Erythritol production with less intermediate metabolites in the fermentation process can be achieved by microbial metabolic pathway engineering. High yield of erythritol with less intermediate metabolites at the end of fermentation process will lead to improve erythritol recovery efficiency with higher yield and specifications.
VL  - 6
IS  - 3
ER  -

Copy | Download