Erythritol production by yeasts: a snapshot of current knowledge

Abstract
Erythritol is a four‐carbon sugar alcohol produced by microorganisms as an osmoprotectant. It could be used as a natural sweetener in the pharmaceutical and food industries. Here, a snapshot on current knowledge on erythritol metabolism and synthesis, optimization of its production, more precisely process and producer strain improvement is presented.

Source: Yeast - December 1, 2017 Category: Molecular Biology Authors: Fr édéric Carly, Patrick Fickers Tags: REVIEW Source Type: research