Fermentation Technology

Microbial fermentation technology to obtain monosaccharides is to culture microorganisms with certain nutritional conditions and convert monosaccharide or polysaccharide raw materials into other monosaccharides by microorganism metabolism. The general fermentation process is to mix raw sugar, microorganisms, and culture reagents in the fermenter, and stir under the optimal temperature, pH value, and other conditions. After fermentation, the microorganisms are separated from the solution by centrifugation or by a membrane filter. The target crystalline monosaccharides are obtained after the steps of desalting, separation, and concentration.

Fig.1 Schematic diagram of hexose production by fermentation. (Shintani, 2019)

Our Services

Fermentation has considerable advantages in the production of some non-naturally occurring monosaccharides. CD BioGlyco has a full set of microbial fermentation technologies, and skillfully produces a variety of unnatural monosaccharides. Our microbial fermentation-based manufacture services include, but are not limited to:

• Special monosaccharide manufacture by fermentation
• L-sorbose: L-sorbose is similar to sucrose in sweetness and is often used as a low-calorie sweetener and in the commercial production of vitamin C. It is obtained by fermenting D-glucose and D-sorbose with Gluconobacter or Acetobacter species.
• L-rhamnose: L-rhamnose can not be biosynthesized as a free monomer, but can only be hydrolyzed from polysaccharides or rhamnose-containing glycosides. The large-scale production of L-rhamnose begins from rhamnose-lipids produced by microbial fermentation. At present, fermenting with optimized Pseudomonas aeruginosa is a common method to produce L-rhamnose.

Fig.2 General process in the large-scale production of L-rhamnose. (CD BioGlyco)

• D-ribose: D-ribose is used as an ingredient in dietary supplements and energy drinks. It is obtained by fermenting D-glucose with D-ribose-producing Bacillus spp.
• Sugar alcohol: As a functional sweetener modified from sugar, sugar alcohols have the characteristics of low sweetness, low calorific value, good taste, strong stability, high water solubility, and wide suitability for people. Common sugar alcohols are sorbitol, mannitol, xylitol, and erythritol.

Table 1. Sugar alcohol production by fermentation. (CD BioGlyco)

• Fermentation process optimization

Fermentation temperature, pH value, and dissolved oxygen level are the key factors affecting product quality. CD BioGlyco is continuously exploring to look for the most suitable and scientific fermentation conditions.

Applications

• Unnatural monosaccharide production, such as L-rhamnose
• Functional sweetener production, such as L-sorbose and various sugar alcohols
• Development of dietary supplements or energy drinks

Highlights

• Various fermentation strains
• High-quality monosaccharide products
• Scientific and efficient fermentation process
• Excellent after-sales service

CD BioGlyco is dedicated to easy and transparent collaboration with customers and flexible manufacture service. We offer Monosaccharide Manufacture Service, Oligosaccharide Manufacture Service, Polysaccharide Manufacture Service, and Carbohydrate Derivative Manufacture Service. If you have any needs, please refer to our One-Stop Solution for Carbohydrate Manufacture, or contact us directly.

• Hydrolytic Enzymatic/Chemical Depolymerization
• Isomerization via Immobilized Enzymes/Microorganisms
• Chemical Production