title: Production of D-lyxose from D-glucose by microbial and enzymatic reactions.
abstract: D-arabitol was first prepared from D-glucose using Candida famata R28. The reaction gave 5.0% D-arabitol from 10.0% D-glucose. D-arabitol was then almost completely converted to D-xylulose using Acetobacter aceti IFO 3281. Finally, D-lyxose was prepared from D-xylulose enzymatically using L-ribose isomerase from toluene-treated cells of Acinetobacter sp. strain DL-28. The isomerization reaction progressed steadily and the concentration of D-xylulose increased from 1.0 to 10.0%. About 70% of D-xylulose was converted to D-lyxose in all cases. Separation of residual D-xylulose from the reaction mixture is very difficult to achieve by column chromatography, but D-xylulose could be selectively degraded easily using Saccharomyces cerevisiae IFO 0841. The product was crystallized and was confirmed to be D-lyxose by HPLC, 13C-NMR spectra, IR spectra analysis, and optical rotation measurement.
authors.affiliation: Department of Biochemistry and Food Sciences, Faculty of Agriculture, Kagawa University, Kagawa 761-0795, Japan.
authors.forename: Z
authors.initials: Z
authors.lastname: Ahmed
authors.forename: H
authors.initials: H
authors.lastname: Sasahara
authors.forename: S H
authors.initials: SH
authors.lastname: Bhuiyan
authors.forename: T
authors.initials: T
authors.lastname: Saiki
authors.forename: T
authors.initials: T
authors.lastname: Shimonishi
authors.forename: G
authors.initials: G
authors.lastname: Takada
authors.forename: K
authors.initials: K
authors.lastname: Izumori