Production of D-iditol from D-sorbose by Rhodotolura rubra RY10 isolated from miso paste.
The yeast strain RY10 that can convert D-sorbose to D-iditol was isolated from miso paste and identified as Rhodotolura rubra. The cells grown on D-fructose were found to have relatively high conversion potential. Addition of ethanol to the reaction mixture significantly accelerated the conversion rate of D-sorbose to D-iditol. During the conversion reaction, ethanol was added to the reaction mixture at 48 h intervals to maintain the concentration of ethanol at 1.0%. The final conversion ratios were 82.7%, 95.0%, 93.7%, and 78.0% using washed cells when the concentration D-sorbose were 1.0%, 2.0%, 3.0% and 5.0%, respectively. The product produced from D-sorbose was identified as D-iditol by high performance liquid chromatography analysis, infrared spectrum, optical rotation and melting point measurements.
Sasahara
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Food Research Institute, Kagawa Prefectural Government, Kagawa-ken 761-8031, Japan.
Izumori
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